Indulge in the Ultimate Vegan Lemon Almond Cake: Moist, Zesty, and Adorned with Coconut Whipped Cream & Macerated Strawberries
Discover a truly exquisite plant-based dessert: a light, incredibly moist vegan lemon and almond cake, crowned with a fluffy cloud of homemade coconut whipped cream and vibrant, sweet macerated strawberries. This delightful creation is not just a treat for the taste buds but also a feast for the eyes, making it the quintessential cake for any Spring celebration or simply to brighten an ordinary day.
This remarkable vegan lemon almond cake offers an unparalleled combination of ease and elegance. Despite its sophisticated appearance, graced by a towering swirl of whipped coconut cream and a generous heap of glistening, juicy strawberries, it requires absolutely no complex decorating skills. This makes it an ideal choice for both novice bakers and seasoned pros looking for a show-stopping dessert without the fuss.
Imagine serving this beauty at your next special occasion. Its bright, refreshing flavors and vibrant presentation make it a perfect centerpiece for Spring festivities like Easter brunches, joyful Mother’s Day celebrations, or even elegant garden parties. However, its irresistible taste and straightforward preparation mean you certainly don’t need a special event as an excuse to bake this delightful treat. It’s equally wonderful as an everyday indulgence, bringing a touch of gourmet luxury to your kitchen any time you crave something sweet and satisfying.
The Secret to a Perfectly Moist Vegan Cake
The core of this lemon almond cake is its surprising simplicity. The baking process involves nothing more complicated than separately whisking together the wet ingredients and the dry ingredients, then gently combining them. What truly sets this vegan cake apart is the ingenious replacement for eggs: plain soy or coconut yogurt. This plant-based yogurt isn’t just a binder; it’s a secret weapon that infuses the cake with incredible moisture and a tender, delicate crumb that will have everyone reaching for a second slice.
Infused with the bright, zesty notes of fresh lemon and the subtle, nutty aroma of almond, the cake is utterly delicious on its own. Its balanced flavor profile and moist texture make it a standalone masterpiece. Yet, when paired with the luxuriously smooth, lightly sweetened coconut whipped cream and the burst of fresh, juicy strawberries, it transforms into an extraordinary dessert experience. It’s a combination that truly elevates the senses, offering a symphony of textures and tastes.
Time and again, those who have tasted this cake are genuinely amazed to discover it’s entirely vegan. The rich flavor and perfect texture make it indistinguishable from traditional dairy and egg-based cakes, proving that plant-based baking can be just as, if not more, delightful and satisfying. This truly dairy-free and egg-free dessert is a testament to the versatility and deliciousness that vegan ingredients can offer.
Crafting the Perfect Coconut Whipped Cream
If you’re new to making coconut whipped cream, don’t be intimidated! It’s an incredibly easy and rewarding process, though it does require a bit of foresight and preparation. The key to success lies in choosing the right ingredients and allowing sufficient chilling time. This plant-based alternative to traditional whipped cream is not only delicious but also a fantastic option for those seeking a dairy-free topping.
Essential Tips for Fluffy Coconut Whipped Cream:
- Choose Full-Fat Coconut Milk: This is non-negotiable! Look for two cans (400ml each) of full-fat coconut milk. Brands known for their high-fat content often yield the best results. Light coconut milk or coconut beverage will not yield the same creamy, whipped texture.
- Refrigerate Overnight: Place your unopened cans of full-fat coconut milk in the refrigerator overnight, or for at least 8-12 hours. This crucial step allows the solid coconut cream to separate from the clear liquid, rising to the top of the can. It’s essential to avoid shaking or tilting the cans once they are chilled to maintain this separation.
- Careful Extraction: Once thoroughly chilled, gently open the cans. You’ll find a thick, solid layer of coconut cream at the top. Carefully scoop this solid cream into a chilled mixing bowl, leaving behind the clear liquid. This coconut water can be discarded or saved for smoothies, curries, or other recipes – it’s full of flavor and nutrients!
- Whip to Perfection: Using an electric mixer (handheld or stand mixer with a whisk attachment) on medium-high speed, whisk the solid coconut cream until it becomes light, fluffy, and smooth, resembling traditional whipped cream. This usually takes just a couple of minutes, depending on the power of your mixer and the chill of your cream.
- Sweeten and Flavor: Once whipped, gently fold in sifted icing (powdered) sugar and a dash of vanilla extract. Sifting the sugar prevents lumps and ensures a smooth consistency. Taste and adjust sweetness to your preference. For an extra touch of flavor, a tiny hint of almond extract can also be added.
- Troubleshooting Soft Cream: If your whipped cream seems a bit too soft, don’t worry! This can happen if your coconut milk wasn’t chilled enough or if your kitchen is particularly warm. Pop the bowl back into the fridge for 15-20 minutes to firm up further, then give it another quick whisk. Chilling your mixing bowl and whisk attachments beforehand can also help maintain firmness.
- Storage: Once whipped, coconut cream can be stored in an airtight container in the refrigerator for up to a week. Keep in mind it will firm up considerably when chilled, resembling a solid butter. To restore its creamy, fluffy texture for serving, you might need to re-whisk it lightly for a minute or two before topping your cake.
Macerated Strawberries: A Burst of Freshness
The macerated strawberries are more than just a topping; they’re an integral part of this dessert’s vibrant appeal and flavor profile. The process of maceration involves simply tossing fresh strawberries, preferably ripe and in season, with a little granulated or caster sugar and fresh lemon juice. This mixture is then allowed to sit for about half an hour. During this time, the sugar draws out the natural juices from the strawberries through osmosis, creating a luscious, slightly thickened syrupy glaze that intensifies their flavor and adds a beautiful, glistening sheen.
This simple technique not only enhances the inherent sweetness and delightful tanginess of the berries but also softens them slightly, making them a perfect textural contrast to the moist cake and creamy topping. The resulting syrupy juices are a culinary bonus, absolutely delightful when drizzled generously over each slice, adding another layer of complex flavor and much-needed moisture to every bite. They transform ordinary berries into a vibrant, flavorful component of the dessert.
However, it’s important to note that macerated strawberries, especially when combined with delicate whipped cream, don’t have a long shelf life. The moisture from the berries can cause the cake to become soggy and the cream to lose its structure over time. For the best taste, texture, and visual presentation, it’s ideal to assemble the cake with the whipped cream and strawberries just before serving or on the same day. While leftovers can be refrigerated, the strawberries may soften further and release more liquid, affecting the overall integrity of the cake. Immediate consumption is highly recommended to enjoy this dessert at its peak of freshness and flavor.
More Irresistible Vegan Cake Recipes to Explore:
- Vegan Lemon Drizzle Cake
- Vegan Victoria Sponge Cake
- Vegan Chocolate Fudge Cake
- Vegan Carrot Cake Loaf
- Easy Vegan Ginger Cake
- Vegan Apple Bundt Cake
- Vegan Banana Cake
- Vegan Coconut Layer Cake
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Vegan Lemon Almond Cake Recipe: Your Step-by-Step Guide
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Vegan Lemon Almond Cake With Coconut Whipped Cream And Macerated Strawberries
Ingredients
Vegan Lemon Almond Cake:
- 240 ml (1 cup) plain soy or coconut yoghurt
- 4 Tbsp fresh lemon juice
- 75 ml (¼ cup + 1Tbsp) sunflower oil
- ½ tsp almond extract
- finely grated zest of 2 lemons
- 150 g (¾ cup) caster sugar
- 80 g (⅔ cup) ground almonds
- 225 g (scant 2 cups) plain (all-purpose) flour
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp baking powder
Coconut Whipped Cream:
- two 400 ml cans full fat coconut milk refrigerated overnight
- 3 Tbsp icing (powdered) sugar (or more to taste) sifted
- 1 tsp vanilla extract
Macerated Strawberries:
- 400 g (14 oz) fresh strawberries
- 1 Tbsp caster sugar
- 1 Tbsp fresh lemon juice
Instructions
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Preheat your oven to 170°C (325°F/Gas Mark 3). Prepare a deep 20cm (8-inch) round cake tin by greasing it thoroughly and lining the base with baking parchment. This ensures your beautiful cake releases easily and cleanly after baking.
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In a large mixing bowl, combine all the wet ingredients: the plain soy or coconut yogurt, fresh lemon juice, sunflower oil, almond extract, finely grated zest of two lemons, and caster sugar. Whisk them together until well combined and smooth. Stir in the ground almonds, ensuring they are evenly distributed throughout the wet mixture.
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In a separate, medium-sized bowl, sift together the dry ingredients: plain (all-purpose) flour, bicarbonate of soda (baking soda), and baking powder. Sifting prevents lumps and helps to aerate the flour, contributing to an airy cake texture. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can develop the gluten too much and lead to a tough or dense cake.
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Working quickly, transfer the cake batter into your prepared cake tin. Spread the top level evenly with a spatula. Immediately place the tin into the preheated oven. Bake for approximately 40 minutes. The cake is done when it feels firm to the touch in the center and a skewer inserted into the middle comes out completely clean, with no wet batter clinging to it.
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Once baked, remove the cake from the oven and let it cool in the tin for about 20 minutes. This crucial step allows the cake to firm up and settle before handling. After 20 minutes, carefully invert the cake onto a wire rack to cool completely. Ensure it’s fully cooled before adding any toppings, as warm cake will melt the whipped cream.
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While the cake cools, prepare your macerated strawberries. Hull and slice the fresh strawberries, then place them in a bowl. Add the caster sugar and fresh lemon juice, stirring gently to coat all the berries thoroughly. Let them sit for 20-30 minutes at room temperature. During this time, the strawberries will release their delicious juices, creating a naturally sweet and tangy syrupy topping.
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To make the coconut whipped cream, carefully retrieve your chilled cans of full-fat coconut milk from the fridge. Remember, avoid shaking or tilting them! Open the cans and gently scrape out the thick, solid coconut cream layer from the top, leaving the clear liquid at the bottom. This coconut water can be reserved for other uses, like smoothies, or discarded.
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Place the solid coconut cream into a well-chilled mixing bowl. Beat with an electric mixer for approximately 30 seconds until it becomes smooth and creamy, with no lumps. Add the vanilla extract and the sifted icing (powdered) sugar. Continue to beat for about another minute until the cream is light, fluffy, and holds soft peaks. Taste and adjust the sweetness if desired. If not using immediately, store the whipped cream in the fridge; it may require a quick re-whisk before serving to restore its ideal consistency.
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Finally, assemble your stunning cake! Carefully transfer the completely cooled cake to your chosen serving plate. Generously spread the coconut whipped cream over the top, creating a beautiful cloud-like layer. Artfully arrange the macerated strawberries, along with some of their flavorful juices, over the cream. Serve this exquisite cake immediately to enjoy its freshness and optimal texture. Any leftovers should be stored in the refrigerator, though it’s truly at its best when enjoyed fresh on the day it’s made.
Notes
Why You’ll Love This Vegan Lemon Almond Cake
This isn’t just another dessert; it’s a testament to how incredible and satisfying vegan baking can be. The harmonious blend of tangy, bright lemon zest and the warm, nutty notes of almond creates a flavor profile that is both comforting and invigorating. The innovative use of plant-based yogurt ensures a cake that is wonderfully moist and tender without being heavy or greasy, a common challenge in vegan baking that this recipe gracefully overcomes. It’s truly a delight for those with dietary restrictions, including dairy-free and egg-free needs, and a pleasant surprise for anyone who simply loves a delicious, well-made cake.
Beyond its fantastic taste, the visual appeal of this cake makes it perfect for any gathering or celebration. The pristine white, cloud-like coconut whipped cream, artfully piled high, contrasts beautifully with the ruby red, glistening macerated strawberries. This combination instantly transforms the cake into a showstopper, proving that homemade desserts can look as impressive as they taste, all without needing advanced patisserie skills or hours of intricate decorating. It’s a truly elegant yet simple dessert.
Whether you’re celebrating a special occasion like a birthday or anniversary, hosting friends for a brunch, or simply treating yourself to a delightful afternoon tea, this vegan lemon almond cake offers a guilt-free indulgence that satisfies every craving. It’s a versatile recipe that you’ll want to revisit again and again, especially during the warmer months when fresh strawberries are abundant and their sweetness is at its peak. Embrace the joy of creating this beautiful, delicious, and entirely plant-based masterpiece!
