I recommend measuring the ingredients in grams on a kitchen scale. Check out the easy-to-follow, step-by-step action shots in the blog post above.

Soak the cashews in boiling water for about 30 minutes or until super soft, then drain the water.

Meanwhile, preheat the oven to 350 degrees Fahrenheit (about 177 degrees Celsius) and line a 6×9-inch (about 15×23 cm) pan with parchment paper (with a tab on all sides for easy removal).

Add all dry ingredients to a large bowl and mix with a whisk.

Now add all the wet ingredients and mix again with a whisk until combined. Do not over mix.

Bake in the oven for 35 minutes or until a toothpick comes out clean (may be crumbly but not wet). Always insert the toothpick into the center of the cake. The cooking time may be a few minutes less or more depending on your oven and the size of the pan.

Let the cake cool completely. You can skip the frosting and dust the cake with powdered sugar (or powdered Erythritol).

To make the pudding, simply add all the cream ingredients (except the cashews) to a saucepan. Whisk vigorously until no lumps remain. When the mixture is completely smooth, turn on the heat and bring the mixture to a boil. Boil for 1-2 minutes (pudding will thicken), then turn off heat.

Add the pudding and softened cashews to a blender or food processor and blend on high until the cream is completely smooth. If you don’t have a high speed mixer, it will take longer. I use THIS food processor that does the job. It took about 3-4 minutes.

Pour the cream on the cooled cake and spread evenly. Then place the pan in the freezer for about 1 1/2 to 2 hours or in the refrigerator overnight to set. I prefer the freezer method because I can eat the cake more quickly. 😀

Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months. Enjoy!