I wanted to bring the sweet, refreshing taste of strawberry lemonade to life with a soft, tender lemon cake and fresh strawberry buttercream. This Strawberry Lemonade Cake is absolutely divine—moist, zesty, tender, and sweet—it practically melts in your mouth. 🍋💛

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Easy One Bowl Strawberry Lemonade Cake

Course Dessert

Ingredients

For the Cake:

1½ cups self-rising flour
1 tsp baking powder
¼ tsp baking soda
¾ cup sugar
1½ cups dairy-free milk
1 tbsp apple cider vinegar
⅓ cup dairy-free yogurt
¼ cup light olive oil
Zest and juice of 2 lemons

For the Frosting:

1¼ cups dairy-free cream cheese room temperature
½ cup strawberry puree
¼ cup vegan vanilla protein powder
3 tbsp dairy-free milk add more if needed
¼ tsp red food gel coloring optional for color

Instructions

Preheat the Oven:

Preheat your oven to 340°F (170°C).
Line two round cake pans (about 7 inches in diameter).

Prepare the Wet Ingredients:

Mix the dairy-free milk with the lemon juice and apple cider vinegar, then set it aside to thicken.
In a separate bowl, rub the lemon zest into the sugar until fragrant. Add the sugar mixture to the milk mixture, along with the olive oil and yogurt, stirring until well combined.

Combine the Dry Ingredients:

Sift the self-rising flour, baking powder, and baking soda into the wet mixture.
Gently mix everything together until just combined, being careful not to overmix.

Bake the Cakes:

Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until the cakes are well-risen and a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely before frosting.

Make the Frosting:

In a bowl, mix together the dairy-free cream cheese, strawberry puree, vegan vanilla protein powder, and dairy-free milk until smooth and creamy. Add the red food gel coloring if you want a pop of color.

Assemble the Cake:

Once the cakes are completely cooled, spread the strawberry buttercream between the layers and over the top.

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