Lemony Cashew Cake With Fresh Strawberries

Ingredients

• Servings: 16
• 1 cup gluten-free all purpose baking flour*
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup raw sugar
• 1/2 cup so delicious® dairy free cashew milk
• 1/2 cup vegetable or coconut oil
• 5 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 cup raw unsalted cashew pieces, roughly chopped

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat 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.