Lemony Cashew Cake with Fresh Strawberries

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

By So Delicious Dairy Free

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
16
Yield:
16 servings
Nutrition Info
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Ingredients

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

Directions

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

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  • 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

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