Lemony Cashew Cake With Fresh Strawberries
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Recipe Summary 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!Ingredients | Cashew Cake1 cup gluten-free all purpose baking flour*2 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt½ cup raw sugar½ cup So Delicious® Dairy Free Cashew Milk½ cup vegetable or coconut oil5 tablespoons lemon juice1 tablespoon lemon zest1 cup raw unsalted cashew pieces, roughly choppedDirectionsPreheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan.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.* Use a gluten-free flour mix like Bella(R) or Pamela's(R), without a lot of chickpea flour.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.Info | Cashew Cakeprep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
16
Yield:
16 servings
TAG : Lemony Cashew Cake With Fresh StrawberriesTrusted Brands: Recipes and Tips, So Delicious® Dairy Free,
