STRAWBERRY LEMON CAKE WITH VEGAN CREAM CHEESE FROSTING

Ingredients

Cake:​

• 2 c. gluten-free flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/2 tsp. salt

• 1/2 c. organic cane sugar

• Zest of 1 lemon

• 1/2 c. olive oil

• 1/2 tbsp. water

• 1 c. Yoconut Natural Coconutmilk Yogurt Alternative

• 2 tsp. vanilla extract

• 1/4 c. lemon juice

• 1/4 c. vegan butter, melted

• 1 c. strawberry

Frosting:

• 1 c. Yoconut Strawberry Coconutmilk Yogurt Alternative

• 1/2 sticks vegan butter (room temperature)

• 1/2c. powder sugar

• Pinch of salt

Directions

Strawberry Lemon Cake With Vegan Cream Cheese Frosting  

1. Preheat the oven at 325° F. Grease and flour a pie dish. Sift the flour to combine with baking powder, baking soda, salt, lemon zest, and sugar.

2. In a separate bowl, combine the water, olive oil, Yoconut Natural Coconutmilk Yogurt Alternative, vanilla extract, lemon juice and melted vegan butter.

3. Mix the dry and wet ingredients together to make a smooth batter. Gently fold in raspberries.

4. Pour the mixture in the bread form and bake for 35-40 minutes or until a knife comes out clean. Carefully remove the cake from the pan and cool completely.

5. In a large mixing bowl, add the vegan butter, 2 c. powdered sugar, and 1/2 c. Yoconut Strawberry Coconutmilk Yogurt Alternative. Beat using a hand mixer until creamed and combined.

6. Add in an additional 2 c. of powdered sugar and beat to incorporate.

7. Add remaining yogurt alternative and another 2 c. powdered sugar. Beat to combine.

8. Add additional powdered sugar 1/2 c. at a time until the desired consistency is reached.