I ran out of almond flour but had several pounds of raw cashews in my freezer so I looked to them as a cake base. I don’t like cashews in bread because I found them too sweet but sweetness is a desired quality in desserts. I’m very happy with how these turned out and only made one small change to the recipe to improve its rising.

I mixed the entire batter in my food processor, pulverizing the cashews first, then spooning it into cupcake papers. Surpringly I had just enough batter for 12 cupcakes, that never happens to me.

2 cups raw cashews
1 cup coconut milk
3 eggs
1/4 cup granulated erythritol
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon stevia extract
1/2 teaspoon salt

Preheat oven to 325°F. Prepare a cupcake tin with 12 cupcake wrappers. In a food processor or high speed blender, add cashews and pulse until it forms a fine powder. Add the coconut milk, half at a time, pulsing until a paste forms. Add all the other ingredients except the eggs. Pulse until well combined, scraping down the sides as needed. Add the eggs, pulsing in between each one. Once the batter is smooth, spoon into prepared cupcake tin. Bake for 35-40 minutes until a toothpick inserted in a cupcake comes out clean.