5 years ago

Strawberry Lemonade Snack Cake
[Vegan]

Author Bio

Megan Calipari is a professionally trained pastry chef, recipe developer, outdoor enthusiast, and animal lover.... Read More

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Strawberry Lemonade Snack Cake

10-12

Dairy Free

Vegan

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!

Ingredients You Need for Strawberry Lemonade Snack Cake [Vegan]

For the Cake:

1/2 cup sugar
1 1/4 cups 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

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How to Prepare Strawberry Lemonade Snack Cake [Vegan]

Preheat oven to 350°F. Prepare a 9x9 or 8x8 pan by greasing it with coconut oil and flouring the pan.
In a mixing bowl, combine sugar, milk, lemon zest and juice, and melted coconut oil.
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.
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.
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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