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Lemon & Cashew Cream Sponge Cake
Get ready to tantalise your taste buds with an exquisite Lemon and Cashew Cream Sponge Cake. Gluten free and no refined sugars. This lemon yoghurt cake doesn’t compromise on taste one bit. It’s like a burst of sunshine on your plate – moist, tangy and oh-so-delicious.
Recipe & Image by Julia Michelle @juliamichelle.health
INGREDIENTS
CAKE INGREDIENTS
- 125mL Extra Virgin Olive Oil
- 480mL natural yoghurt of choice
- 8 tbs lemon juice
- 2 tbs lemon zest
- 90mL Australian Honey
- 2 tsp vanilla powder
- Pinch Fine Celtic Salt
- 250g Natural Almond Meal
- 250g Gluten Free Plain Flour
- 4 ½ tsp Gluten Free Baking Powder
- ½ tsp Bicarb Soda
CASHEW CREAM INGREDIENTS
- 300g Raw Organic Cashews, soaked overnight
- 125mL lemon juice
- 1 tbs lemon zest
- 125mL coconut milk
- 60mL Organic Coconut Oil, melted
- 60mL Australian Honey
TIME
60 Minutes
SERVES
12 slices
DIFFICULTY
METHOD
Preheat oven to 180°C. Prepare two 20cm spring-form cake tins.
1Place the olive oil, yoghurt, lemon juice, lemon zest, honey, vanilla, salt and almond meal in a large bowl. Sift in flour, baking powder and bicarb soda. Mix well to combine, adding a tiny splash of plant-based milk if it’s looking too dry.
2Divide mixture evenly between cake tins. Bake for around 45 minutes or until risen and golden brown and an inserted skewer comes out clean. Leave cake to cool completely before icing.
3Prepare lemon cashew cream icing; place all ingredients in a high-powered blender and blend until smooth.
4Spread a thick layer of lemon cashew cream icing on top of one cake. Gently place the second cake on top of icing. Spread another layer of icing on top of second cake. Top with fresh berries.
5Snacks
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