Lemony Cashew Cake with Fresh Strawberries

Ingredients

• cup gluten-free all purpose baking flour*
• teaspoon sbaking 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
• tablespoon slemon juice
• tablespoon lemon zest
• cup raw unsalted cashew piece s, roughly chopped

Instructions

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.

Tips

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.