Step 1

Preheat the oven to 325°F (163°C). Grease a 7-inch round springform pan with non-stick cooking spray. Line the bottom with a parchment round and cut a long strip of parchment paper to line the inner sides of the pan.

Step 2

Add the eggs and honey to a bowl of a stand mixer. Beat on highest speed with wire whisk attachment for 8 minutes. The mixture should become more than triple in volume towards the end of mixing. When you stop the mixer, the mixture will deflate but should still be more than double in volume.

Step 3

Add in the cashew butter and gently fold it in with a spatula until it is evenly combined and the batter turns a light tan color. The batter will expand a little as the cashew butter interacts with the eggs and honey and will become a little more bubbly and fluffier.

Step 4

Sift in half of the cocoa powder through a fine mesh strainer and use your spatula to fold in the cocoa. Then sift and fold in the remaining cocoa until all of the cocoa is evenly incorporated and the batter looks like a thick chocolate batter that is uniform in color. The batter will deflate a little as you add in the cocoa but try not to let it deflate too much.

Step 5

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes or until the cake is puffed up and edges are set. The cake should also no longer be jiggly. The cake may still be slightly fudgy at the very center, but that is okay. You can cook the cake until the center is fully set, but I find this causes the edges of the cake to be a little overcooked.

Step 6

Let the cake cool for about 30 minutes before releasing it from the cake pan and placing onto a wire rack to finish cooling. When ready to serve, cut the cake with a large sharp knife. You can also decorate the cake before serving. Store any uneaten cake for 1-2 days at room temperature and longer in the fridge or freezer.