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Vegan Strawberry Lemonade Cake Recipe

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★★★★★

4.5 from 149 reviews

This vibrant Vegan Strawberry Lemonade Cake combines the refreshing flavors of lemon and strawberries in a moist, dairy-free, and egg-free cake perfect for spring and summer celebrations. Light and fluffy with a tangy strawberry jam layer and creamy vegan frosting, this cake is sure to delight vegans and non-vegans alike with its bright, fruity taste and beautiful presentation.

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 extra 2 tablespoons (30g) neutral 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

Strawberry 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
  • 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 fresh strawberries
  • Lemon slices

Instructions

  1. Preheat the oven: Preheat your oven to 180°C (355°F). Line two 6-inch (15 cm) round cake pans with parchment paper to prepare them for baking.
  2. Prepare the cake batter: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub together until fragrant. Add the flour, baking powder, and a pinch of salt to the sugar mixture and whisk until well combined. Then add all wet ingredients—dairy-free milk, oil, melted vegan butter, lemon juice, and vanilla extract—and mix until just combined to avoid overmixing.
  3. Bake the cakes: Evenly divide the batter between the prepared cake pans. Place them in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  4. Cool the cakes: Allow the cakes to cool in their pans for 10 minutes then transfer them to a wire rack to cool completely to room temperature.
  5. Make the strawberry jam: In a small saucepan, combine the strawberries, granulated sugar, cornstarch, and a dash of water. Stir until combined. Bring to a gentle simmer over medium heat for about 10 minutes, stirring and mashing the berries to release their juices. Adjust thickness by adding more water or cooking longer as desired. Once thickened, remove from heat and let cool completely; it will thicken further as it cools.
  6. Prepare the frosting: In a mixing bowl, cream the vegan block butter until smooth. Gradually add the powdered sugar, fresh or frozen strawberries (or strawberry powder), lemon juice, and vanilla extract. Beat together until fluffy and smooth, tasting and adjusting the lemon juice or sugar to your preference.
  7. Assemble and decorate the cake: If the cake layers have domed tops, trim them off with a serrated knife to create even layers. Place one cake layer on a serving platter and spread about 1/4 cup of frosting evenly over the surface. If using the strawberry jam, pipe a ‘frosting dam’ around the edges to hold the jam in place, then spread the jam in the center. Place the second cake layer on top. Use the remaining frosting to cover the entire cake and pipe decorative designs if desired. Garnish with chopped strawberries and lemon slices for a fresh finish.
  8. Storage: Store the assembled cake at room temperature in an airtight container in a cool spot until serving. Leftovers may be kept at room temperature for 1 day or refrigerated for up to 3 days. Bring chilled cake to room temperature before serving for best flavor and texture.

Notes

  • For best results, spoon and level the flour when measuring to avoid dense cake texture.
  • The lemon zest adds a vibrant flavor; be sure to zest only the yellow part to avoid bitterness.
  • You can substitute vegan butter with neutral oil if preferred.
  • Adjust the jam thickness by controlling water amount and simmering time.
  • Freeze-dried strawberry powder can be used in frosting for an intense flavor.
  • This recipe works well with raspberries as an alternative to strawberries.
  • Ensure all wet ingredients are at room temperature to help the cake batter mix evenly.
  • Let the cake cool completely before frosting to prevent melting the frosting.
  • Use a serrated knife to trim dome tops for even layering.

Keywords: Vegan cake, strawberry cake, lemonade cake, dairy-free dessert, vegan dessert, lemon zest cake, strawberry frosting

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