Add dry ingredients to wet mixture. Stir to combine.
Add cashew nuts, mix to combine.
Pour batter in prepared pan.
Bake it in the oven for 20-30 minutes, until a toothpick inserted in the middle of the cake comes out clean.
Remove from the oven. Let cake cool down for about 20-30 minutes.
Flip onto a plate.
Let cake cool down completely before pouring caramel sauce over. If you refrigerate the cake before pouring the caramel sauce over, it will help the caramel sauce set nicely and quickly.
Vegan Caramel Sauce
Mix all ingredients in a small saucepan. Bring to a boil while whisking constantly. Keep whisking mixture until smooth. Take it off the heat and let it cool down for a few minutes before pouring on top of the cake.
Storage
Cake will keep well in the fridge for up to 3 days.
Notes
This recipe makes for a small cake, made in a 4-cup bundt pan. If you are using a 8 or more cups pan, you might want to double the recipe. To double the recipe simply double all ingredients.