Pistachio & Lemon Cake with Cashew Frosting

A family favourite.



( add almond milk to thin if needed) 


  • 2 cups soaked Cashews  - Soaked overnight
  • 1 tbsp Maple Syrup
  • 1 tbsp Lemon Juice
  • 2 tbsp hot water 
  • Pinch of Vanilla


  1. Combine all cakes ingredients into a bowl and place into lined baking tin and bake at 180 for 30- 35 mins.
    Remove from oven and allow to cool.
  2. Soak your cashews in hot water overnight and drain once soft. Blend together the maple syrup, lemon juice, hot water and a pinch of Vanilla with the cashews for about 5 minutes until thick. 
  3. Spread over cake before serving and enjoy

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