This easy Vegan Strawberry Lemon Snacking Cake is so light, fresh and fluffy with the perfect amount of sweetness. Made with simple ingredients in 1-bowl, this recipe is also gluten free and oil free!
Since posting my Banana Snack Cake, I’ve been obsessed with the idea of how simple and easy snack cakes are.
What is a Snacking Cake?
So I did a quick google search to see how others described snacking cakes. There is also a term “snack cake” that seems to be used interchangeably (with some debate).
This is just a loose definition of what I personally think a snack cake is: a cake you can casually snack on. They should be easy and simple to make using a sheet pan or a loaf pan, maybe topped with some coconut whipped cream or a quick glaze. Snacking cakes are meant to be simple to let the actual cake shine without all the fancy extras. Plus, they should be the kind of cake you pull out of the oven and can just tear pieces off of and graze on throughout the day. Maybe bring it to a pot luck or picnic. Have it for breakfast. Have it as a mid-day snack. Have it for dessert. It’s basically a any-time kind of cake– nothing too fancy. Keep it casual and simple, ya know?
Soo in celebration of spring and the warmer weather, I’m comin’ atcha with a snack cake infused with my current favourite dessert flavour: LEMON! Plus strawberries because that combo just takes the cake 😉
Ingredients for this Vegan Strawberry Lemon Cake
I know, this healthy strawberry lemon snacking cake looks fancy right? But it’s made with super simple ingredients that keep it gluten free, dairy free, Here’s what you’ll need:
- Lemon Juice + Zest: A full half cup here! We really want that lemon flavour to shine.
- Silken Tofu: YES TOFU. For simplicity, I listed only tofu as the ingredients (it turns out delicious with just tofu or just yogurt) but if you’re really picky about texture, go for half silken tofu puree and half non dairy yogurt. This yields, by far the BEST texture in cakes. I think I found my new favourite egg replacer for gluten free cakes!
- Condensed Coconut Milk: I’ve had 7 tins of condensed coconut milk in my cupboard that needed to be used up and OMG, I will defiantly be baking with condensed milk more often. It makes this cake super moist while giving it some sweetness without adding any other sugar. If you don’t have condensed coconut milk, substitute with 1/4 cup of full fat coconut milk + 1/2 cup granulated sugar.
- Vanilla + Almond Extract: Vanilla is a must but the additional almond extract makes this cake x100000 more delicious, I highly recommend!
- Oat Flour + Almond Flour + Potato Starch: This combo of flours is another new favourite! I’ve always loved oat flour + almond flour combo but the potato starch helps make this cake more soft and tender without any gumminess.
- Strawberries: For topping and making it extra pretty. Plus, the strawberry + lemon flavours go so well together.
Plus some baking soda and salt– of course!
How to Make Vegan Lemon Snacking Cake
Like I said, snacking cakes are meant to be easy! Check it out:
- Add all the wet ingredients into a bowl and whisk until combined.
- Add all the dry ingredients into a bowl and mix until combined. The batter should be somewhat thick but still pourable with lots of bubbles forming.
- Transfer the batter to a parchment lined 7×10 inch baking pan (or 9×9 inch will work too) and then add the sliced strawberries on top. Push them in gently and then bake for about 35-40 minutes.
- Let the cake cool for half an hour before slicing into it. This ensures the texture of the cake isn’t gummy or too ‘wet’. Drizzle more condensed milk, top with coconut whip cream, non dairy icecream, powdered sugar, glaze or just snack on it as is!
Here’s a texture shot of the cake! Fluffy, moist and not at all gummy. Also, can we just take a second to appreciate how pretty the strawberries make this cake?! The hearts were not intentional 🙈.
This bright lemon cake is perfect for picnics, potlucks, BBQs and any sort of casual gathering with friends and family.
And if you do end up having any left overs, here’s the best way to store it and keep it fresh:
- At Room Temperature: Once cooled, place in a container half covered for up to 2 days.
- Freezer: Once fully cooled, place in a container and freeze for up to 2 months. I personally always freeze any left overs the day of to keep it as fresh as possible. To reheat, let it sit at room temperature covered with a damp cloth or microwave with a damp cloth over it for about 20 seconds.
More Spring Desserts to Try!
If you recreate this Strawberry Lemon Snack Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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This easy Vegan Strawberry Lemon Snack Cake is so light, fresh and fluffy with the perfect amount of sweetness. Made with simple ingredients in 1-bowl, this recipe is also gluten free and oil free!
- 1/2 cup lemon juice (120ml)
- 3/4 cup + 1 tbsp silken tofu puree (200g // or non dairy yogurt)*
- 1/2 cup condensed coconut milk (160ml)**
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 1/4 tsp almond extract
- 1 3/4 cup oat flour (210g // store bought or homemade)
- 3/4 cup almond flour (84g)
- 1/4 cup potato starch (30g)***
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 pint of strawberries (400g)
- Pre-heat oven to 350 F (180 C). Line a 7×11 inch baking pan inch with parchment paper. You could also use a 9×9 inch or 7×10 inch baking pan. Slice strawberries lengthwise, about 0.5 mm in thickness.
- Add lemon juice, tofu puree, condensed coconut milk, lemon zest, vanilla and almond extract to a mixing bowl and whisk to combine. Then add in the oat flour, almond flour, potato starch, baking soda and salt and stir until just combined. Depending on the humidity of your kitchen, you may need to add 1-2 tbsp of water or non dairy milk. The batter should be quite thick but still pourable. Transfer the batter to the prepared baking tray and use a spatula to smooth out the top. Place on strawberry slices, close together as they do shrink when baked.
- Bake for 30-35 minutes. To check doneness, insert a toothpick in the middle of the cake, it should come out clean or with a few cooked crumbs. The surface should also be light in colour.
- Remove from the oven and cool in the pan for 1-2 minutes and then carefully transer over to a wire rack and let it fully cool before serving.
- Serve as is or with coconut whip cream, powdered sugar or ice cream!
- *I have tested this recipe using only tofu, only a thin coconut yogurt and half tofu + half yogurt. If you can, I highly recommend using half tofu half yogurt for best texture but any variation will still work and come out delicious! It’s just a slight change in overall texture.
- ** If you don’t have coconut condensed milk, you can either easily make it or use 1/4 cup (60ml) of full fat coconut milk and 1/2 cup (120g) of granulated sugar.
- *** I have tested this recipe with tapioca starch, corn starch and potato starch. They all work but I find potato starch yields the perfect crumb without any trace of gumminess.
- Helpful Equipment: 7×11 inch baking pan, parchment paper, mixing bowl, whisk, spatula
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: dessert
- Method: baking
- Cuisine: vegan, gluten free, north american
- Serving Size: 1 serving
- Calories: 303
- Sugar: 10.56g
- Sodium: 86mg
- Fat: 14.1g
- Saturated Fat: 5.3g
- Unsaturated Fat: 5.6g
- Trans Fat: 0
- Carbohydrates: 35g
- Fiber: 1.8g
- Protein: 10.8g
- Cholesterol: 0
Keywords: strawberry cake, lemon cake, vegan snack cake, gluten free sheet cake
SAVE IT FOR LATER! ↓
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