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Home / recipes / Cashew cake with miso

Cashew cake with miso

Miso Bundt Cake (or a regular cake, depending on the pan you use) with cashew nuts instead of flour… We highly recommend trying this!

Thanks to Yuhi Che for another great kitchen tip.

 

Ingredients:

  • Raw, unsalted cashew nuts – 150g
  • Cottage cheese (or tofu) – 200g
  • Sugar – 3 tbsp
  • Coconut milk (or any other milk) – 150g
  • Lemon juice – 3 tbsp
  • Caramel Miso – 1 tbsp

 

Method:

  1. Soak the cashew nuts in water for 1–2 hours.
  2. Add all ingredients and blend until smooth.
  3. Pour into a baking pan and bake for 30 minutes at 180–190°C.

 

Enjoy! 😊

 

Cashew Miso Cake

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