Lemony Cashew Cake with Fresh Strawberries

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

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.
Lemony Cashew Cake with Fresh Strawberries
Lemony Cashew Cake with Fresh Strawberries
Lemony Cashew Cake with Fresh Strawberries

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

Categories

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