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

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
16
Yield:
16 servings
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

  • Pour the wet ingredients into the dry and mix well.

  • Pour mixture into prepared cake pan.

  • Top with the cashews all over the cake.

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

  • Allow to cool for about 20 minutes.

Tips

* Use a gluten-free flour mix like Bella(R) or Pamela's(R), without a lot of chickpea flour.

Cook's Notes:

Serve with sliced fresh strawberries. You can sprinkle about 1 teaspoon of raw sugar on your strawberries while the cake is baking. This will draw the juices out and make for a nice sauce to layer over the cake slices.

Nutrition Facts

135 calories; protein 1.3g; carbohydrates 9.4g; fat 10.9g; sodium 196.5mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/07/2019
I followed the recipe but removed the lemon zest; it was delicious! However it was a little oily; I may try 1/2 cup veggie oil & 1/2 cup unsweetened applesauce next time. Very light and refreshing and can be paired with various types of fruit! Read More
Advertisement