Lemony Cashew Cake with Fresh Strawberries

This single-layer lemon cake is baked with a topping of chopped cashews. Serve with sliced strawberries for a festive touch!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 135 Calories

Ingredients

• 1 tablespoon lemon zest
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 5 tablespoons lemon juice
• 1 cup gluten-free all purpose baking flour*
• ½ cup raw sugar
• ½ cup So Delicious® Dairy Free Cashew Milk
• ½ cup vegetable or coconut oil
• 1 cup raw unsalted cashew pieces, roughly chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan.

Step 2

Sift together the dry ingredients, except for the cashews, and set aside.

Step 3

Mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest).

Step 4

Pour the wet ingredients into the dry and mix well.

Step 5

Pour mixture into prepared cake pan.

Step 6

Top with the cashews all over the cake.

Step 7

Place in a preheated 350-degree oven and bake for 25 to 30 minutes.

Step 8

Allow to cool for about 20 minutes.