Lemony Cashew Cake with Fresh Strawberries
Cashews are not actually nuts, but seeds that grow on the cashew apple, which is a fruit native to Brazil.
This is vegetarian and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 200 gram Cashews
- 100 gram Almond flour
- 50 gram Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Coconut oil
- 1 cup Maple syrup
- 2 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup Almond milk
- 1 cup Fresh strawberries
- 2 tablespoon Powdered sugar
Instructions
- Preheat the oven to 350°F (180°C). Grease a round cake pan and line the bottom with parchment paper.
- In a food processor, blend the cashews until finely ground. Add almond flour, coconut flour, baking powder, and salt. Pulse until combined.
- In a separate bowl, whisk together coconut oil, maple syrup, lemon juice, lemon zest, vanilla extract, and almond milk.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Transfer the batter to the prepared cake pan and smooth the top with a spatula.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Once the cake has cooled, top it with fresh strawberries and sprinkle with powdered sugar.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.