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Lemony Cashew Cake with Fresh Strawberries

Rated as 4 out of 5 Stars

"This single-layer lemon cake is baked with a topping of chopped cashews. Serve with sliced strawberries for a festive touch!"
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45 m servings 135
Original recipe yields 16 servings


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  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® or Pamela's®, 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; 10.9 9.4 1.3 0 197 Full nutrition

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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 refresh...