Imagine a dessert that captures the essence of a sunny day, dancing with the tangy zest of lemons and the sweet embrace of ripe strawberries - all without a single animal product! This Vegan Strawberry Lemonade Cake is not just a recipe; it's a culinary revolution that proves plant-based baking can be mind-blowingly delicious. Perfect for those craving a refreshing treat that's both guilt-free and Instagram-worthy, this small-batch cake will transform your kitchen into a gourmet vegan paradise.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- ½ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup almond milk
- ¼ cup lemon juice
- ½ cup strawberries, pureed
- 2 tbsp vegetable oil
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking pan or line it with parchment paper, ensuring the sides overhang for easy removal.
- In a large mixing bowl, sift together the all-purpose flour, coconut sugar, baking powder, and baking soda. Whisk the dry ingredients until well combined and free of lumps.
- In a separate bowl, blend the pureed strawberries, almond milk, lemon juice, and vegetable oil. Whisk these wet ingredients until they are thoroughly mixed and create a smooth liquid.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula, being careful not to overmix. Mix until just combined, stopping when no dry flour streaks remain.
- Transfer the cake batter into the prepared baking pan, spreading it evenly with a spatula to ensure a smooth surface.
- Place the pan in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully lift the cake out using the parchment paper edges and transfer to a wire rack to cool completely.
- Once cooled, slice the cake into 4 equal portions. Optional: Dust with powdered sugar or top with fresh strawberry slices before serving.
Tips
- Ingredient Temperature Matters: Ensure your almond milk and other wet ingredients are at room temperature for a smoother batter.
- Don't Overmix: Gently fold the wet and dry ingredients just until combined. Overmixing can lead to a tough, dense cake.
- Fresh is Best: Use ripe, sweet strawberries for the puree to maximize flavor intensity.
- Accurate Measurements: Use precise measuring cups and spoons to maintain the delicate balance of this recipe.
- Cooling is Crucial: Allow the cake to cool completely before slicing to prevent crumbling.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
- Customize Your Topping: Experiment with vegan whipped cream, fresh berries, or a light lemon glaze for extra pizzazz!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
