A moist lemon cake with a sweet, light and fluffy, strawberry cream cheese frosting, this cake was a hit when I made it for my mom's birthday this year! Sorry about the presentation...I forgot to cool the cake after removing it from the pan and before frosting it, so it cracked, and this picture was taken the day after I made it, so the strawberries leaked some juice. However, the flavor was perfect; my family said that they loved it and my Mami is the one that said that the flavor was amazing! Don't forget to top with some fresh strawberries for some extra color and flavor! RecipeIngredientsFor the Cake: 3 cup all-purpose flour 2 1/2 tsp baking powder 1 1/4 tsp baking soda 1/2 tsp salt 1 cup vegan butter-flavored coconut oil* 1 3/4 cup cane sugar 2 tsp vanilla extract 1 tsp lemon extract 1 cup applesauce 1 cup plant-based milk** 1/4 cup lemon juice For the cream cheese frosting: 1 cup fresh sliced strawberries 1 tbsp. cane sugar 1/2 cup vegan butter-flavored coconut oil* 8oz Violife cream cheese, at room temperature 1 tsp lemon extract 2 1/2 cups powdered sugar For Presentation: Some fresh sliced strawberries (optional) *Regular coconut oil will work as well. **You can read more about the different types of vegan milks here. Coconut oil wasn't included in the list but is also a good choice, but I personally consider oat milk to be the most eco-friendly. Directions
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