The Nutramilk Blogazine
In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Vegan Richa.
This delicious cake has a rich nutty and chocolaty flavor. It's gluten free and vegan - made with nutritious fresh cashew butter and almond milk created in the NutraMilk, perfect for morning or afternoon tea or coffee.
Check out all the healthy nutrients that cashew butter and almond milk offer by clicking on the links.
INGREDIENTS
Dry:
- 1/2 cup white rice flour, plus 1 tbsp.
- 3/4 cup almond flour
- 1/4 cup potato or corn starch
- 25 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet:
- 1/3 cup smooth cashew butter or other nut butter made with the NutraMilk
- 1 cup plant-based milk (room temperature) made with the NutraMilk (I used almond)
- 1 tsp vanilla extract
- 1/2 cup sugar, 2 tbsp. more for sweeter
- 5 tbsp. oil
- 1/2 tsp vinegar use 1 tsp vinegar if omitting citric acid
- 1 tbsp. chia seeds or 1.5 tbsp. flax seed meal
Chocolate Layer:
- 5 tbsp. cocoa powder
Topping (Cashew icing)
- ½ cup cashew butter made with the NutraMilk
- 1/2 cup almond milk made with the NutraMilk
- 2 tbsp. agave syrup or other liquid sweetener of choice
- 1/4 tsp cinnamon powder (optional)
- 1/2 vanilla bean, scraped (optional)
- 1 tsp. coconut oil, melted
For cashew butter
- 2 cups (300g) cashews
- 1/8 teaspoon Pink Himalayan salt (optional)
For almond milk
- 1 cup (150g) almonds
- 1 quart (946ml) water
- 1/8 teaspoon Pink Himalayan salt (optional)
INSTRUCTIONS
- Start by making cashew butter
- Place cashews and salt in the NutraMilk container.
- Press Butter cycle, set for 5-6 minutes.
- Press Start.
- Open the container lid.
- If necessary, set for an additional 1-2 minutes for a creamier butter.
- Next, make fresh almond milk with the NutraMilk:
- Place almonds in the NutraMilk container.
- Press Butter cycle, set for 7 minutes.
- Press Start.
- Add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense, open spigot and fill your container with almond milk.
- Prepare a heavy loaf pan (glass or stoneware) by lining with parchment. Preheat the oven to 350 degrees F. In a bowl, whisk 1/2 cup rice flour and rest of the dry ingredients and set aside. Add spices like 1/2 tsp cinnamon for additional flavor if you like.
- In another bowl, add all the wet ingredients and mix well. If they are not at room temperature, let the mixture sit for a few minutes to warm up, then whisk really well until the sugar and nut butter are well combined.
- Combine the wet and the dry and whisk well to make a smooth batter. Transfer half of the mixture to another bowl.
- To one bowl, add cocoa powder and whisk in lightly to just about combine.
- To the other bowl add 1 tbsp rice flour and whisk in lightly.
- Add layers of the batters as you wish to the lined loaf pan (or add ladles of the batter and swirl lightly).
- Bake for 40 to 45 minutes or until a toothpick from the center comes out clean. Cool for 5 minutes, then carefully lift from the pan. Do not let the cake sit in the hot pan for too long. Lightly cover with a kitchen towel or parchment and let it cool completely before slicing.
- Process cashew icing ingredients in the NutraMilk until smooth and creamy. Spread layer over cake.
- Store on the counter for the day, refrigerated for up to a week. Warm to serve.
