Lemon Strawberry Sweetheart Cakes
Serves | 4-6 |
Prep time | 30 minutes |
Cook time | 30 minutes |
Total time | 1 hour |
Dietary | Vegan, Vegetarian |
Meal type | Dessert |
Misc | Child Friendly, Serve Cold |
Occasion | Valentines day |
Ingredients
- 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.)
Directions
Note
This recipe is listed as serving 4-6. That number really depends on the size of your heart-shaped cookie cutter or biscuit cutter.