Lemony Cashew Cake with Fresh Strawberries

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!"
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Ingredients

45 m servings 135 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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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.

Footnotes

  • * 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.

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