Cashew cake with fresh strawberries 22-06-2017

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



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




  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.



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