Preheat the oven to 350 degrees F. Line 10 cups of a standard-sized muffin pan with cupcake liners. If using mini loaf pans or a regular loaf or cake tin, line with parchment paper and oil the pans.
In a bowl, whisk together the flour, baking powder, baking soda, cornstarch and cardamom and mix well. Set aside.
Make the cashew cream by placing the cashews in a blender with the almond milk and blending into a very smooth paste.
In a large bowl, with a hand mixer or a stand mixer (fitted with the whisk attachment) set to medium speed, cream the vegan butter and the sugar until light and fluffy, for no more than 2 minutes. Add the cashew cream, vanilla, lemon juice and yogurt and beat until mixed well.
Add the flour mixture in two batches, beating for only 10 seconds after each addition. Continue mixing with a spatula if needed and make sure you scrape the bottom of the bowl so everything is thoroughly incorporated.
Divide the batter equally in the cups of the muffin tin or mini loaf pans. If using a single large pan scrape the batter into it. You don't have to worry about smoothing the tops. At this point, if you want to, you can scatter on pieces of cashews or blanched almonds.
Bake 28 minutes if making cupcakes and 33 minutes if making these in small loaf pans. If making in a larger loaf pan or cake tin, bump up baking time to 33 minutes and test with a toothpick inserted in the center of the cake. If it comes out with batter sticking to it, continue baking a few minutes longer.
Cool the cake(s) on a rack, then unmold and slice. Mava cakes are never frosted, so all you have to do now is eat.