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Vegan Strawberry Lemonade Cake Recipe

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★★★★★

4.1 from 90 reviews

This Vegan Strawberry Lemonade Cake is a delightful small-batch treat combining the fresh flavors of lemon and strawberries into a moist, tender cake layered with strawberry jam and a zesty vegan frosting. Perfect for spring and summer gatherings, this recipe uses simple vegan ingredients and yields a delicious, perfectly portioned dessert for 8 servings.

Ingredients

Scale

Cake Batter

  • 2 cups (250g) all-purpose plain flour (spooned and leveled)
  • 1 cup (200g) granulated sugar
  • 1 1/2 tablespoons lemon zest
  • 2 1/4 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup (190g) dairy-free milk (room temperature)
  • 1/3 cup (80g) neutral flavored oil
  • 2 tablespoons (30g) melted vegan butter (or an extra 2 tablespoons (30g) neutral oil)
  • 1/4 cup (60g) lemon juice
  • 1 teaspoon vanilla extract

Jam

  • 3/4 cup (95g) fresh or frozen strawberries (or raspberries)
  • 1 1/2 tablespoons (25g) granulated sugar (to taste)
  • 1 tablespoon (8g) cornstarch / corn flour
  • A dash of water (as needed)

Frosting

  • 1/2 cup (120g) vegan block butter (room temperature)
  • 2 – 2 1/2 cups (200g-250g) powdered sugar / icing sugar (to taste)
  • 1 cup (120g) fresh or frozen strawberries (or 3 tablespoons freeze-dried strawberry powder)
  • 1 tablespoon lemon juice (or as needed)
  • 1 teaspoon vanilla extract

Decoration

  • Chopped strawberries
  • Lemon slices

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (355°F). Line two 6-inch (15 cm) round cake pans with parchment paper to prevent sticking.
  2. Prepare Cake Batter: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips until fragrant to enhance the lemon flavor. Whisk in the flour, baking powder, and salt until well combined. Add the dairy-free milk, neutral oil, melted vegan butter, lemon juice, and vanilla extract to the dry ingredients and mix gently until just combined, being careful not to overmix.
  3. Bake Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
  4. Make Strawberry Jam: In a small saucepan, combine the fresh or frozen strawberries, granulated sugar, cornstarch, and a dash of water. Stir to combine and bring the mixture to a gentle simmer over medium heat. Cook for about 10 minutes, stirring frequently and mashing the berries to break them down. Add more water for a thinner consistency or cook longer for thicker jam. Once thickened, remove from heat and let cool completely. The jam will thicken further as it cools.
  5. Prepare Frosting: Following the Strawberry Frosting method, blend the vegan butter with powdered sugar, fresh or freeze-dried strawberries, lemon juice, and vanilla extract until creamy and smooth. Adjust powdered sugar to achieve desired frosting consistency and sweetness.
  6. Trim Cakes: If the cake layers have domed tops, use a serrated knife to slice them off gently for even stacking and a level finish.
  7. Assemble Cake: Place one cake layer on your serving platter. Spread about 1/4 cup of frosting on top. If using jam, pipe a frosting dam around the edge to contain it, then spread jam in the center. Carefully place the second cake layer on top. Use remaining frosting to cover the entire cake, smoothing it out and piping decorative swirls or patterns as desired. Garnish the cake with chopped strawberries and lemon slices for an attractive presentation.
  8. Storage: Store the cake at room temperature in an airtight container in a cool spot until serving. Leftovers can be kept at room temperature for one day or refrigerated for up to three days. Bring the cake to room temperature before serving for best texture and flavor.

Notes

  • Use spooned and leveled flour to ensure accurate measurement and tender crumb.
  • Lemon zest should be fresh for the best fragrance and flavor.
  • This is a small-batch cake recipe that makes enough to fill two 6-inch pans, perfect for 8 servings.
  • You can substitute frozen strawberries for fresh in the jam and frosting; thaw first for best results.
  • The frosting can be customized by adjusting the amount of powdered sugar and lemon juice to your preferred consistency and tartness.
  • Ensure vegan butter is at room temperature for smooth frosting.
  • For thicker jam, cook longer; for thinner jam, add a bit more water while simmering.
  • If you don’t want to make strawberry frosting, a simple lemon glaze could be used as an alternative.
  • Let the cake layers cool completely before frosting to prevent melting and sliding.

Keywords: vegan cake, strawberry cake, lemon cake, vegan dessert, small batch cake, strawberry lemonade cake

Find it online: https://epicrecipebox.com/vegan-strawberry-lemonade-cake-recipe/