Gluten-Free Cashew Oatmeal Cake

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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 15 min
  • Yield: one 9-inch cake (about 8 servings)
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Unsalted butter or olive oil, for greasing

2 cups coarsely ground raw cashews

1 cup turbinado sugar or coconut palm sugar

1/3 cup coarsely ground gluten-free rolled oats

1 teaspoon baking powder

1 teaspoon kosher salt

4 large eggs, beaten well

1/2 cup olive oil

1 whole vanilla bean, scraped or 1 tablespoon vanilla extract

1 teaspoon pure orange extract, optional

Confectioners' sugar, for garnish, optional


  1. Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan and layer the bottom with a round of parchment paper.
  2. Whisk the ground cashews, sugar, oats baking powder and salt in a large bowl. Add the beaten eggs, olive oil, vanilla bean seeds and orange extract, if using, and beat well to combine.
  3. Pour the batter into the prepared pan and bake until golden and fully cooked, 25 to 30 minutes. (Note that the top will look a little bubbly--that's OK!)
  4. Let cool in the pan 10 minutes, then use a knife to loosen from the sides and remove. Transfer to a rack to cool completely. Serve dusted with confectioner's sugar, if desired.

Cook’s Note

Use a food processor to grind the raw cashews and gluten-free rolled oats.

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