It is almost Valentine’s Day, and have I got a dessert for you!
This lemon cake has special meaning for Jonathan and I because it is a spin-off of the recipe that we used to make our own wedding cake. Yes, folks, we made our own wedding cake. We were crazy.
Don’t try that at home, kids. You’ll regret it. I promise.
It wasn’t a bad-tasting cake, albeit slightly dry from sitting in the freezer for a few weeks before the wedding. We just shouldn’t have taken on such a huge task ourselves. I still have the original recipe that I had modified a bajillion times prior to the big day.
And here we are–laughing because Jonathan had just shoved an entire piece of cake–raspberry filling, frosting, and all– in my mouth. Silly boy.
After baking nearly 18 cakes (??!!), and having about 8 leftover, I didn’t think I would ever need or want to bake a lemon cake again. I mean, when you’re eating leftover lemon cake for a whole year after your wedding, you might get sick of it. Maybe. (FYI: Frozen lemon cake gets dried out and freezer burned.)
But yesterday, somehow, deep in the depths of my soul came a wish for lemon cake. I’m not sure what sparked it. Maybe it was the bag of lemons on sale that I bought instinctively. Maybe it was seeing a picture of a lemon raspberry cake on Foodgawker. Nevertheless, here it is.
Ladies and gentlemen, I present to you, the best vegan lemon cake that I’ve ever tasted.
First, you’ll need to put a can of full fat coconut milk in the refrigerator (I use GoldenStar brand, from Walmart). Next, you’ll need to bake one recipe of this cake (see below), and cool it completely. You’ll need a heart-shaped cookie cutter, unless you’re just really artistic and talented. Finally, you’ll need some fresh strawberries (or really whatever berry you like).
You’re gonna love these. And so will your sweetheart. I promise.
Here’s a little food for your thoughts.
“This is my commandment, That ye love one another, as I have loved you.” John 15:12, King James Version.
Lemon Strawberry Sweetheart Cakes
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
|Misc||Child Friendly, Serve Cold|
- 1/2 cup vegan margarine (I use Earth Balance.)
- 1 1/3 cup pure cane sugar
- 1 teaspoon cornstarch
- 1 teaspoon Ener-G egg replacer (powder only)
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 cup almond milk
- 1/2 cup coconut milk (Keep separate from coconut milk listed below.)
- 1 3/4 cup all purpose flour
- 1 tablespoon aluminum-free baking powder (I use Ener-G, but Rumford or Featherweight work well too.)
- 1 can coconut milk (Chilled for one hour in the fridge. I use Golden Star brand, as it tends to make the thickest cream.)
- 1/4-1/2 cup confectioner's sugar (or sweetener of your choice)
- 15 whole strawberries (Stem and slice about half of them to use as filling, and the rest can be used for garnish.)
This recipe is listed as serving 4-6. That number really depends on the size of your heart-shaped cookie cutter or biscuit cutter.
Don’t forget about your Valentine’s Day vegan entree! You know you want some…