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!

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
16 servings


  • 1 cup gluten-free all purpose baking flour*

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup raw sugar

  • ½ cup So Delicious® Dairy Free Cashew Milk

  • ½ cup vegetable or coconut oil

  • 5 tablespoons lemon juice

  • 1 tablespoon lemon zest

  • 1 cup raw unsalted cashew pieces, roughly chopped


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

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

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

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

  5. Pour mixture into prepared cake pan.

  6. Top with the cashews all over the cake.

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

  8. Allow to cool for about 20 minutes.


* 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 (per serving)

135 Calories
11g Fat
9g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 135
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Sodium 197mg 9%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 1g
Vitamin C 3mg 13%
Calcium 44mg 3%
Iron 1mg 4%
Potassium 76mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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