Yesterday I wrote a post about this Bundt cake I baked over the weekend for Blueberry. She was not pleased that I did some "taste testing" on this cake. A little back story to how I came to make this cake...for the past 6 weeks, I've been avoiding all refined, processed foods. I've done this before and lasted a whole year before I fell off the wagon. It's a great way to lose weight easily and steadily and also a great way to feel healthier (no afternoon slumps). So, in my bookmarks, I have this recipe I came upon months ago from Bashful Bao's Blog. You can click on the blog name to read the whole recipe. I will definitely make this at some point because it sounds amazing!
Now obviously, this particular recipe calls for many things that I have deemed off limits. But I was having a serious craving for cake and something cashew-y. I love cashews. I eat them raw all the time and I pretty much live off of them as healthy snacks while at work. I nearly succumbed to my craving and then realized I could just substitute many things in this recipe to not only make it guilt-free, but also dog friendly! I mostly eye-balled the measuring of most of these ingredients, so you can tweak it however you like. One thing I would have done differently is leave out the cinnamon/raw honey swirl. The taste of cinnamon was lovely - but it overshadowed the subtle cashew flavor.
Preheat oven to 325 degrees - move the oven rack to the level below the middle rack position. Grease a Bundt pan with unrefined organic coconut oil. I then sprinkled some ground flaxseed instead of using flour - it gave it a nice extra crunch on the cake surface.
2 1/2 - 3 cups whole wheat flour
1/2 cup of ground flaxseed
1 tablespoon baking powder
3 teaspoons baking soda
1 teaspoon cinnamon
1 8 oz jar Cashew Butter (the only ingredients in this jar were cashews and safflower oil)
1/3 cup unrefined organic coconut oil
2 cups water
1/3 cup raw honey
(Optional for swirl - 3 tablespoons cinnamon and 1/4 cup of raw honey)
Mix all dry ingredients together with wooden spoon in a large bowl.
In food processor or blender, combine all liquid-y ingredients. Pour this into dry ingredient bowl and mix thoroughly with wooden spoon.
Pour into Bundt pan and bake for about 45 minutes to 1 hour. (After pouring, this is where I added the cinnamon swirl and just used a knife to swirl it into the batter. I stink at swirling though so it was really more like I mixed it in.)
I baked it for about 1 hour and it was a little on the dry side, so I recommend doing the toothpick test at 45 minutes. Let it cool in the pan for a while on a wire rack, then remove cake from pan and let it cool some more. You can even freeze some of it if you want. You can eat it, your dog can eat it, it's a win-win!
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| "Blueberry here - I am dreaming about the day when my human participates in a Tasty Tuesday with a roasted hamster with sweet potatoes and carrots recipe..." |