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Lemony Cashew Cake with Fresh Strawberries
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Luscious lemon cake topped with crunchy cashews, served with fresh strawberries for a touch of elegance!
Ingredients:
  • 1 cup gluten-free all purpose baking flour*
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 cup raw sugar
  • 0.5 cup So Delicious® Dairy Free Cashew Milk
  • 0.5 cup vegetable or coconut oil
  • 5 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 cup raw unsalted cashew pieces, roughly chopped
Instructions:
  • Preheat the oven to 350 degrees F and grease a 9-inch round cake pan with a light coating of oil.
  • Combine all the dry ingredients, excluding the cashews, and keep them aside.
  • Combine cashew milk, vegetable oil, lemon juice, and lemon zest in a mixing bowl.
  • Combine the wet ingredients with the dry ingredients until well mixed.
  • Transfer the mixture into the greased cake pan.
  • Sprinkle the cashews generously on top of the cake.
  • Bake in a 350-degree oven for 25 to 30 minutes until golden brown.
  • Let it cool for approximately 20 minutes.

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