Jennifer Walker
@walkerlifestyle
Lemon Cashew Cake with Fresh Strawberries
A delightful gluten-free cake infused with zesty lemon and topped with crunchy cashews, perfect for any occasion. This cake is moist, flavorful, and pairs wonderfully with fresh strawberries for a refreshing dessert.
Details
- Meal Type:snack
- Diet:gluten-free
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:birthday
- Ingredients:10
- Views:5
Recipe Information
- Prep time20 min.
- Cook time30 min.
- Total time50 min.
- Servings16
Ingredients
- 1 cup
- 2 teaspoons
- 1/2 teaspoon
- 1/4 teaspoon
- 1/2 cup
- 1/2 cup
- 1/2 cup
- 5 tablespoons
- 1 tablespoon
- 1 cup
Cooking Instructions
Follow our step-by-step guide on how to make Lemon Cashew Cake with Fresh Strawberries.
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
Step 2
In a mixing bowl, sift together the gluten-free flour, baking powder, baking soda, and salt. Set this mixture aside.
Step 3
In another bowl, combine the cashew milk, vegetable oil, lemon juice, and lemon zest. Mix well until fully combined.
Step 4
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Step 5
Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
Step 6
Sprinkle the chopped cashews evenly over the top of the batter.
Step 7
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Once baked, allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.