Call me old fashioned,or even pedantic, but haven’t we had this discussion a few posts up. I think the spirit or essence of this recipe is ‘fat free’ in contrast to a traditional cake made with butter, eggs and cream. As healthyvic points out. ‘All foods have some fat in them’

It is true that cashews contain a higher amount of fat than most other nuts, but in the context of this recipe you probably breath in more fat walking through the supermarket:)

You obviously know what you are doing, but have you tried oat flour. (pure oats are gluten free). I use it as milk or cream, or a thickener for sauces etc. Actually, I made a fat free chocolate mousse with it once. I have not tried it in cakes but I think it will work well. It doesn’t have an after taste like for example soy flour. I notice you have used millet which is always good for binding food

By the way, why don’t you publish your recipe?