The Vegan Strawberry Lemonade Buttermilk Cake is yummy & has 315 kcal per serving. Takes 70 minutes to prepare this dessert. Serve it at events, lunches, feasts, birthdays, functions, celebrations, or get-togethers. It contains all-purpose flour, baking powder, salt, unsweetened almond milk, baking soda, granulated sugar, lemon juice, vegetable oil, frozen lemonade concentrate, vanilla extract, lemon zest, fresh strawberries, powdered sugar, vegan heavy cream, macerated strawberries, & lemon slices. We may pair this cake with vanilla ice cream, lemon sorbet, blueberries, green tea, berry salad, coconut ice cream, or coffee. Keep this cake in the refrigerator for five days.
STATS:
- Total Time: 70 minutes
- Course: Dessert
- Diet: Vegan
- Cooking Time: 40 minutes
- Serving Size: 1 slice
- Calories: 315 kcal
- Preparation Time: 30 minutes
- Servings: 10
- Cuisine: American
EQUIPMENT:
- Measuring spoons
- Whisk
- Fine grater
- Two 8-inch round cake pans
- Large mixing bowl
- Rubber spatula
- Measuring cups
- Cooling rack
- Offset spatula
- Medium mixing bowl
INGREDIENTS:
CAKE:
- 1 tbsp all-purpose flour
- Half tsp baking soda
- 1 tbsp fresh lemon juice
- Two cups all-purpose flour
- 1 tsp baking powder
- Half tsp salt
- 1 cup unsweetened almond milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- Half cup vegetable oil
- 2 tbsp frozen lemonade concentrate
- One tbsp lemon zest
- 1½ cups diced strawberries
LEMON GLAZE:
- 1½ cups powdered sugar
- 3 tbsp lemon juice
- One tsp lemon zest
- 2 tbsp vegan heavy cream
STRAWBERRY FILING:
- Half cup fresh macerated strawberries
GARNISH:
- Half cup halved strawberries
- 4-5 thin lemon slices
- One tsp lemon zest
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- It makes the structure of the cake and keeps it soft. Flour makes light crumbs to pair well with juicy strawberries. Whole wheat pastry flour is good to include as an alternative.
BAKING POWDER:
- Baking powder raises the cake properly and gives fluffy texture. It is good to include fresh baking powder for better results in the dessert. You may use homemade baking powder as per preference.
GRANULATED SUGAR:
- It gives sweet flavor to the cake and makes it moist. Sugar gives tender crumbs and a golden crust as well. You may use organic cane sugar as another idea.
UNSWEETENED ALMOND MILK:
- We mix almond milk with lemon juice to make vegan buttermilk. It keeps the cake soft and moist without using dairy products. You may use cashew milk, soy milk, or oat milk as per your choice.
SALT:
- It improves the sweet taste of the strawberries and lemon glaze. You may use sea salt as another option.
VEGAN HEAVY CREAM:
- Cream gives a silky consistency to the glaze and a neutral taste to the recipe. You may use oat cream as a substitute.
MACERATED STRAWBERRIES:
- It includes a thick and sweet filling in the cake layers. Fresh macerated strawberries give a lighter recipe and fresh flavor in the dessert. You may use raspberry preserves as another choice.
INSTRUCTIONS:
- First, grease the pans, then cover with baking paper and warm the oven to 350°F.
- For ten minutes, mix lemon juice with almond milk in a small bowl.
- In a large bowl, whisk baking soda, sugar, flour, salt, & baking powder.
- Then mix vegan buttermilk, vegetable oil, lemonade concentrate, vanilla extract, and lemon zest with them.
- Stir gently and cover strawberries in one tbsp flour, then fold in the batter.
- Add the batter to the cake pans and bake for 40 minutes.
- Then cool the cake in the pans for ten minutes and put them on the rack.
MAKE THE LEMON GLAZE:
- Whisk powdered sugar, lemon juice, vegan heavy cream, and lemon zest in a bowl to make a smooth mixture.
- Adjust the thickness by including extra vegan milk or powdered sugar as per your choice.
ASSEMBLE THE CAKE:
- Put the cake layer and spread macerated strawberries on the top.
- Include the second layer and pour lemon glaze on the top.
- Drip the glaze naturally upside down and decorate with fresh strawberries, lemon slices, and extra lemon zest.
- Lastly, let the glaze cool for 20 minutes, then slice to serve.
SERVING SUGGESTIONS:
ICE CREAM:
- Strawberry sorbet
- Lemon sorbet
- Vegan vanilla ice cream
- Coconut ice cream
FRUIT:
- Mixed berry salad
- Fresh strawberries
- Blueberries
- Raspberries
HOT DRINKS:
- Green tea
- Chamomile tea
- Fresh coffee
- Earl Grey tea
COLD DRINKS:
- Strawberry lemonade
- Sparkling lemonade
- Iced tea
- Fruit-infused water
TIPS:
- To get a smoother batter for the cake, use all the components at a neutral temperature.
- Avoid overmixing the batter so the cake stays soft and fluffy.
- Cool the cake properly, then include glaze and filling.
- Include glaze, then keep the cake in the refrigerator for 30 minutes.
STORAGE INFORMATION:
FRIDGE:
- Keep the cake in the box for 5 days.
FREEZER:
- Wrap the cake slices without frosting for 90 days.
FAQs:
Are frozen strawberries good for this recipe?
- Yes, you may drain and dry them properly, then include them in the cake.
Is this cake good to prepare early?
- Yes, bake the layers 24 hours ahead and include glaze on the assembled cake when needed to serve.
Can I use another vegan milk?
- Yes, you may use soy milk, cashew milk, or pea milk as per your preference.
Is excluding filling good for this dessert?
- Yes, the cake will be delicious even without including strawberry filling.
NUTRITIONAL INFORMATION:
Total Carbs: 52 grams
Vitamin A: 70 IU
Fiber: 3 grams
Calories: 325 kcal
Net Carbs: 48 grams
Iron: 1.8 mg
Calcium: 82 mg
Protein: 4 grams
Sodium: 195 mg
Potassium: 205 milligrams
