Embrace the essence of summer with this delightful Strawberry Lemonade Cake, a perfect harmony of zesty lemon and sweet strawberries. This vegan cake features a soft, tender lemon sponge paired with a fresh strawberry buttercream frosting. It’s a celebration of summer flavors, offering a moist, zesty, and tender texture that melts in your mouth. Whether you’re hosting a summer party or simply enjoying a sunny day, this cake is an absolute treat. The combination of lemon and strawberry not only provides a delicious taste but also a visually stunning presentation.
Ingredients:
- Cake:
- 360g self-rising flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 150g sugar
- 360g dairy-free milk
- 15mL apple cider vinegar
- 90g dairy-free yogurt
- 50g light olive oil
- Zest and juice from two lemons
- Frosting:
- 300g dairy-free cream cheese, room temperature
- 100g strawberry puree
- 50g vegan vanilla protein powder
- 50ml dairy-free milk (as needed)
- 1/4 tsp red food gel coloring (optional)
Method:
- Preheat the oven to 170°C (fan setting) and line two 18cm round cake tins.
- Mix dairy-free milk with lemon juice and vinegar, setting aside to thicken.
- Rub the lemon zest into the sugar, then add it to the milk mixture along with oil and yogurt.
- Sift in the dry ingredients and mix gently.
- Divide the batter between the tins and bake for 25-30 minutes.
- Prepare the frosting by mixing all ingredients until smooth.
- Once the cakes have cooled, layer them with the strawberry frosting.
Enjoy this moist and zesty Strawberry Lemonade Cake, a perfect vegan summer dessert!
