difficulty Moderate
equipment
  • 8.5×4.5 loaf pan
  • oven
  • hand/stand mixer
  • parchment paper
  • bowls
author Danielle
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  1 cup 1 cup smooth raw cashew butter at room temperature  
  1. preheat your oven to 300 degrees. for a white colored loaf as in the photo, place a small dish of water on the bottom rack.
  2. line the bottom of an 8.5×4.5 glass loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.
  3. beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk.
  4. beat the egg whites in a separate bowl until peaks form.
  4 whole (large) 4 whole large eggs (separated)  
  1/2 to 2 tbsp 1/2 to 2 tbsp honey  
  2 1/2 tsp 2 1/2 tsp apple cider vinegar  
  1/4 cup 1/4 cup almond milk  
  1/4 cup 1/4 cup coconut flour  
  1. combine the dry ingredients in another small bowl.
  2. pour the dry ingredients into the wet ingredients, and beat until combined. this will result in more of a wet batter than a dough.
  3. pour the beaten egg whites into the cashew butter mixture, beating again until just combined.
  4. pour the batter into the prepared loaf pan, then immediately put it into the oven.
  5. bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean.
  6. remove from the oven, then let cool for 15-20 minutes. use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. cool right-side up for an hour before serving.
  1 tsp 1 tsp baking soda  
  1/2 tsp 1/2 tsp sea salt