Our staff choice award for our 2024 Vegan Baking Contest went to Amirh Miles for her wonderful Strawberry Lemon Cake! It’s a soft and moist strawberry lemon cake layered with strawberry lemon buttercream; it was absolutely delicious!
Cake Ingredients
2 2/3 cup flour
1 1/2 cup cane sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
11/4 cup plant milk
3/4 cup avocado oil
1 Tbsp vanilla extract
1/4 cup lemon juice
I lemon zest
1 1/2 Tbsp apple cider vinegar
1 cup strawberries
Buttercream Ingredients:
1 cup plant butter
8 cup powdered sugar
pinch salt
1/4 cup lemon juice
I lemon zest
1/4 cup strawberries
Directions:
Cake Instructions:
Preheat the oven to 350F. Oil and flour (dump any
Excess flour) two 9" cake pans.
In a big bowl, mix together all the dry ingredients.
3. In another bowl whisk together all the wet"
ingredients, adding vinegar last.
Fold the wet ingredients into the dry mixture.
Once combined, mix well, making sure there are
no lumps.
5. Chop strawberries into small chunks and fold into
the batter.
6. Pour the batter evenly between the two 9" cake
pans.
7. Bake for 30 to 45 minutes or until a toothpick
inserted into the center comes out clean.
8. Let the cakes cool completely in the pan. Once
cakes are cooled, cover and place in the
refrigerator overnight.
9. Frost and layer the cakes.
Buttercream Instructions:
1. In the bowl of a stand mixer fitted with the
paddle attachment, beat the butter until creamy.
2. In a bowl add powdered sugar, lemon zest, and
salt. In another bowl add the lemon juice.
3. Once butter is creamy, alternate adding the
powdered sugar and lemon juice (begin and end
with powdered sugar). Scrape bowl and mix well
after each addition.
4. Beat until smooth. Fold in strawberries.
Amirh’s website and contact info are below:
Website: www.myveganpleasure.com Email: bakeryamirh@gmail.com IG: @amirhthebaker
Download a printable version of the recipe here.