Lemon Cake with Strawberry cream Cheese Frosting

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! 

Recipe

Ingredients

For 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

1. To make the cake, start by preheating the oven to 350ºF.
2. In a medium sized mixing bowl, stir together the flour, baking powder, baking soda, and salt.  In a separate, small bowl, mix together the plant-based milk and lemon juice. .
3. In a large mixing bowl, beat together the coconut oil, sugar, lemon extract, and vanilla extract with an electric mixer until light and fluffy. Then add in the applesauce.  Once well mixed together, add in some of the floyr mixture, mix, add some of the milk mixture, mix, and continue doing so until all of the floue and milk mixtures have been added.  Make sure not to overmix in order to keep the fluffy texture. 
4. Pour the batter evenly between 2 greased 9" cake pans and bake in the preheated oven for 20 to 25 minutes or until the toothpick comes out clean. 
5. Remove from the oven and allow to cool for at least 60 minutes before flipping out of the pan to cool thoroughly.  
6. Meanwhile, make the cream cheese frosting.  To do so, add a splash of water, the cane sugar, and the strawberries to a small pot over medium-low heat. Stir often to keep from sticking, and cook for 20 to 30 minutes, adjusting the heat as needed, or until the strawberries have softened and a jam-like consistency is reached.  Then, remove from heat and transfer to another container to cool. 
7. In a large mixing bowl, beat together the cream cheese and coconut oil until somewhat fluffy. Add in the lemon extract and continue to beat.  Then add in the completely cooled strawberry mixture, and beat until the strawberries are well mixed in.  Then, slowly add in the powdered sugar, a little bit at a time until all of it is incorporated and the frosting is light and fluffy. 
8. Finally, assemble the cake!  I added some sliced strawberries in between the 2 layers and topped the cake with some additional strawberries!