Vegan Cashew Oat Blondie Cakes Recipe

Finding myself in the mood for a dessert and not having many desserty ingredients on hand, I came up with this four ingredient recipe that I think is a total winner. 

It's easy to make and only requires four common ingredients. It's also quite flexible in that you could easily substitute any kind of nut in place of the cashews and any kind of plant milk in place of the almond milk. 

I considered using a leavening agent for a more cake like texture, but decided a denser  brownie/blondie style suited these ingredients much better. Anyway... brownies and blondies are way better than plain old cake. 

To make it look nice and as an accompaniment, I made a simple chocolate sauce. I've included instructions for that at the bottom.

1 1/2 cups old fashioned oats
1 cup roasted cashews
1/2 cup sugar alternative sweetener
1/4 cup almond milk

Preheat the oven to 375 F

Add all ingredients to a food processor and pulse until you have a pasty dough and there are no chunks of cashew remaining. 

Chill the dough in the fridge for at least 1 hour. Longer is okay too. 

Roll into 2 inch balls and arrange evenly on a lubricated baking sheet. 

Bake for 14 minutes. 

Makes about 12-13 balls. 

An interesting trick I've learned working with various sugar substitutes is that salt doesn't enhance their sweetness. It actually hurts it.

Normally, when baking with standard sugars, we add some salt to our recipes to help our tastebuds taste the sweetness more. 

But after noticing that some sugar substitutes were giving off less than pleasant flavors, I tried omitting the salt. 

It was a revelation. The things I made with them tasted much sweeter and all the weird other flavors were gone. 

Quick Vegan Chocolate Sauce
Whisk together 
1/4 cup almond milk or water
3 tbls sugar substitute
2 tbls cocoa powder


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