Cashew coconut lemon roll cake is hearty carrot cake is spicy and has a smooth texture; it’s more cakey and less chunky than Carrot Cake Negril

Ingredients

CASHEW COCONUT LEMON CAKE

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted creamy cashew

or cashew-macadamia butter

1¼ cups soymilk

2 tablespoons canola oil

1 teaspoon cider vinegar

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon lemon extract

½ teaspoon coconut extract

½ cup shredded dried coconut (sweetened or unswee tened)

Method

To make the cake, preheat the oven to 350 degrees F and line an 18 x 13 x 1-inch jelly roll pan with parchment paper. Spray the parchment paper with

canola oil spray.

Combine the flour, baking powder, baking soda, and salt in a bowl. In a separate large bowl, combine the sugar and cashew butter and beat with a wooden spoon until smooth.

Beat in the soymilk, oil, vinegar, lemon juice, and extracts. Add the flour mixture and coconut and stir until just combined. Pour evenly into the prepared pan.

Bake for about 18 minutes, or until the cake puffs up and turns a very light golden brown and a toothpick inserted into the center comes out clean.

Cool on a rack for 10 minutes.