Introduction

This Vegan Strawberry Lemonade Cake is a bright, refreshing dessert perfect for warm days or any celebration. It’s moist, zesty, and layered with luscious strawberry jam and creamy frosting. You’ll love how the fresh lemon and berries make this plant-based cake truly special.

A two-layer round cake with light yellow sponge layers separated by a thin, dark red fruit jam filling and covered in smooth pink frosting on all sides. The top of the cake is decorated with swirled pink frosting around the edge and a pile of halved fresh red strawberries with thin yellow lemon slices nestled among them. The cake is placed on a speckled white plate with a slightly raised edge, all set on a white marbled surface. In the background, there is a blurred slice of the same cake on a white plate and some cut lemon halves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 extra oil
1/4 cup (60g) lemon juice
1 teaspoon vanilla extract
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)
1/2 cup (120g) vegan block butter (room temperature)
2 – 2 1/2 cups (200g-250g) powdered 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

Instructions

Step 1: Preheat your oven to 180°C (355°F). Line two 6-inch (15 cm) round cake pans with parchment paper.
Step 2: In a large bowl, rub together the sugar and lemon zest with your fingertips until fragrant. Add the flour, baking powder, and salt, then whisk to combine.
Step 3: Add the dairy-free milk, oil, melted vegan butter, lemon juice, and vanilla extract to the dry ingredients. Mix gently until just combined.
Step 4: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 5: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: To make the jam, combine the strawberries, granulated sugar, cornstarch, and a dash of water in a small saucepan. Simmer gently for 10 minutes, stirring and mashing the berries. Adjust thickness by adding water or cooking longer. Cool completely.
Step 7: Make the frosting by combining the vegan block butter, powdered sugar, strawberry, lemon juice, and vanilla extract. Mix until smooth and fluffy. (Refer to a strawberry frosting recipe if needed.)
Step 8: If your cakes have domes, trim them off with a serrated knife. Place one cake layer on a serving plate and spread about 1/4 cup of frosting over it.
Step 9: If using jam, pipe a frosting dam around the edges of the first layer, then spread the jam in the middle. Top with the second cake layer.
Step 10: Cover the entire cake with the remaining frosting. Decorate with chopped strawberries and lemon slices as desired.

Tips & Variations

Use freeze-dried strawberry powder in the frosting for extra intense berry flavor without adding moisture.
For a vegan butter alternative, extra neutral oil works fine in the cake batter for a lighter texture.
Fresh lemon zest and juice brighten the cake’s flavor—use organic lemons if possible.
Swap strawberries for raspberries if preferred, keeping quantities the same.

Storage

Store the finished cake in an airtight container at room temperature in a cool, dry place until serving. Leftovers keep for 1 day at room temperature or up to 3 days in the refrigerator. Bring chilled cake to room temperature before serving for the best texture and flavor.

How to Serve

A round pink frosted cake sits on a white plate with rustic speckles. The cake has smooth, vibrant pink frosting covering the sides and top, with a thick, decorative piped border around the top edge in the same pink frosting. The center is topped with fresh strawberry slices and lemon wedges layered casually, sprinkled with tiny white seeds. The cake is placed on a white marbled background with whole strawberries, lemons, glasses of light drink, and a yellow-patterned cloth visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Baking times and texture may vary slightly.

Can I use frozen berries instead of fresh?

Absolutely. Frozen berries work well for both the cake batter and jam. Thaw and drain excess liquid before using if needed to avoid thinning the batter or jam.