Snack cake falls somewhere between a cake and a muffin. It's less sweet and slightly denser than a traditional cake, but it's sweeter and lighter than a muffin. Snack cake is the perfect sweet treat that won't leave you in a sugar coma. This Strawberry Lemonade Snack Cake is fantastic!

Strawberry Lemonade Snack Cake [Vegan]

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For the Cake:

  • 1/2 cup sugar
  • 1 1/4 cup plant milk
  • 1 1/2 teaspoons lemon zest
  • 2 teaspoons Lemon Juice
  • 1/3 cup melted coconut oil
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup freeze-dried strawberry powder 1 whole 1 oz package

For the Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon plant milk
  • 1/8 teaspoon salt


  1. Preheat oven to 350°F. Prepare a 9x9 or 8x8 pan by greasing it with coconut oil and flouring the pan.
  2. In a mixing bowl, combine sugar, milk, lemon zest and juice, and melted coconut oil.
  3. Into the sifter over the same bowl, combine flour, baking powder, baking soda, salt, and freeze-dried strawberry powder. Sift the dry ingredients into the wet, pushing any freeze-dried strawberry chunks through the sifter. Stir with a whisk until just combined.
  4. Pour batter into prepared pan and spread evenly with a spatula. The batter will be thick. Bake at 350F for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool.
  5. To make the glaze: Sift powdered sugar into a small bowl. Add lemon zest, juice, coconut milk, and salt. Stir with a whisk to combine. Pour over cooled cake and spread out with a spatula. Let glaze set before slicing and serving.


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