Prepare the Cake:

1. Preheat your oven to 350°F (175°C).
2. Grease and line an 8-inch round cake pan or 9×9-inch square pan with parchment paper.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In another bowl, mix the applesauce, plant-based milk, melted coconut oil, vanilla extract, and apple cider vinegar or lemon juice.
5. Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
6. Pour the batter into the prepared pan and spread it evenly.

Bake:

1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Strawberry Glaze:

1. While the cake is cooling, make the glaze.
2. In a blender or food processor, puree the chopped strawberries until smooth.
3. In a bowl, combine the strawberry puree, powdered sugar, and lemon juice. Stir until smooth.
4. Add water, 1 tablespoon at a time, until the glaze reaches a pourable consistency. Optionally, add vanilla extract for extra flavor.

Glaze the Cake:

1. Once the cake is completely cooled, place it on a serving plate or cake stand.
2. Pour the strawberry glaze over the top of the cake, allowing it to drip down the sides.
3. Use a spatula to spread the glaze evenly if needed.

Garnish (Optional):

1. Decorate the cake with fresh strawberry slices and mint leaves.

Serve:

1. Let the glaze set for about 15 minutes before slicing.
2. Serve at room temperature or chilled. Enjoy!