Strawberry Lemonade Cake

The first time I tasted strawberry lemonade was at a roadside stand in Georgia, during a family road trip. The sun was blazing, the air thick with the scent of honeysuckle, and that icy pink drink was pure magic. It tasted like summer itself, a perfect blend of tart and sweet. This cake captures that same essence, transforming a beloved beverage into a delightful, tender treat that brings back those sun-drenched memories with every bite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yields: 1 single layer cake
• Serves: 12
• Dietary Type: Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Corn-Free, Legume-Free, Nut-Free

Ingredients

• 6 ounces coconut flour (about 1 1/4 cups)
• 6 ounces tapioca starch
• 12 g psyllium fiber powder (I use Konsyl Original, because it has no additives)
• 10 ounces granulated sugar (replace with maple syrup or honey for AIP)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 170 g palm shortening
• 2 cups strawberries, pureed (about 1 lb)
• 1 ounce lemon juice
• 1-2 tablespoons coconut oil, to grease baking pans (or palm shortening)

Equipment Needed

• Mixing bowl
• Whisk
• Blender or food processor (optional, for pureeing strawberries)
• 9 1/2 inch x 2 inch round enameled pan
• Parchment paper
• Cooling rack

Instructions

1. Begin by preheating your oven to 350°F (175°C). This is crucial for even baking.

2. Next, grease your baking pan very well with coconut oil or palm shortening. Ensuring the pan is properly greased will prevent the cake from sticking and allow for easy removal after baking. Please note: I used a 9 1/2 inch x 2 inch round enameled pan for this cake, and it made a single 1 1/2 inch layer. Double the recipe for a 2-layer cake, or use smaller pans and divide the batter.

3. In a large mixing bowl, measure out the dry ingredients: coconut flour, tapioca starch, psyllium fiber powder, sugar, baking soda, and salt. Whisk them together thoroughly to ensure they are evenly distributed. This step is vital for a consistent texture and rise.

4. Add the palm shortening to the dry ingredients. Carefully mix until well combined. Be gentle and avoid over-mixing, especially in the beginning, as the tapioca starch tends to create a bit of dust if you mix too quickly.

5. Prepare the strawberry puree. Remove the stems from the strawberries and rinse them thoroughly. Mash them well with a fork or puree them in a blender or food processor until smooth. Add the lemon juice to the puree and mix well. The lemon juice adds a lovely tang that complements the sweetness of the strawberries.

6. Add the strawberry and lemon mixture to the dry ingredients. Mix until just combined. The batter will be quite thick and fluffy, not pourable. Don’t worry; this is normal.

7. Spread the batter evenly into your prepared and well-greased cake pan.

8. Place a layer of parchment paper over the top of the cake. Use your hands to gently smooth the cake batter to create an even layer. Trim off any excess parchment paper, but leave it on the cake while baking. This helps to prevent the top from browning too quickly and aids in retaining moisture.

9. Bake at 350°F (175°C) for 30 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

10. Remove the cake from the oven and immediately remove the parchment paper to prevent condensation from forming on the cake’s surface.

11. Let the cake cool in the pan for 10 minutes. After 10 minutes, gently shake the cake pan to loosen the cake. Place a cooling rack face down on top of the cake pan. Holding the cake pan securely with one hand and the cooling rack with the other, carefully flip the cake onto the cooling rack.

12. Let the cake cool completely on the cooling rack before frosting.

13. Frost with your favorite lemon frosting. A simple vegan lemon frosting is perfect. I would recommend this one: (https://www.geniuskitchen.com/recipe/vegan-quot-cream-cheese-quot-frosting-536008).

Expert Tips & Tricks

• For a more intense strawberry flavor, consider reducing the tapioca starch by an ounce and adding an ounce of freeze-dried strawberry powder to the dry ingredients.
• If you’re concerned about the cake sticking, line the bottom of the pan with a circle of parchment paper in addition to greasing it well.
• To avoid a soggy bottom, ensure your oven is properly preheated and that the cake is placed in the center rack.
• For a beautiful presentation, garnish the frosted cake with fresh strawberry slices and a sprinkle of lemon zest.

Serving & Storage Suggestions

Serve this Strawberry Lemonade Cake at room temperature for the best flavor and texture. It’s a perfect dessert for afternoon tea, picnics, or any special occasion.

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you need to store it for longer, you can freeze the cake (unfrosted) for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	234.6 kcal	N/A
Calories from Fat	138 g	59%
Total Fat	15.4 g	23%
Saturated Fat	4.5 g	22%
Cholesterol	0 mg	0%
Sodium	254.7 mg	10%
Total Carbohydrate	25.6 g	8%
Dietary Fiber	0.5 g	1%
Sugars	24.8 g	99%
Protein	0.2 g	0%

Variations & Substitutions

• AIP Variation: Replace the granulated sugar with maple syrup or honey.
• Coconut-Free: While the original recipe does not contain any tree nuts, if you have a coconut allergy you can substitute the coconut flour with a blend of tapioca starch and arrowroot powder. Be sure to adjust the ratio as needed, as these flours absorb liquid differently. You can also use sunflower oil or another neutral oil to grease the pan.
• Other Fruit Purees: Experiment with other fruit purees such as raspberries, blueberries, or peaches for different flavor variations.

FAQs (Frequently Asked Questions)

Q: Can I use frozen strawberries for the puree?
A: Yes, you can use frozen strawberries. Make sure to thaw them completely and drain any excess liquid before pureeing.

Q: What if I don’t have palm shortening?
A: You can substitute palm shortening with another solid vegetable shortening, such as refined coconut oil (not virgin, which has a coconut flavor) or a vegan butter substitute.

Q: Can I make this recipe into cupcakes?
A: Yes, you can bake this batter into cupcakes. Reduce the baking time to about 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Q: The batter is very thick. Is that normal?
A: Yes, the batter is meant to be thick due to the coconut flour and tapioca starch. This helps create a tender crumb.

Q: Can I add zest to the cake batter for extra flavor?
A: Absolutely! Adding the zest of one lemon to the batter will enhance the lemon flavor.

Final Thoughts

I hope this Strawberry Lemonade Cake brings a bit of sunshine to your day, just as it does for me. It’s a delightful treat that’s perfect for sharing with friends and family, or simply savoring on your own. Don’t be afraid to experiment with variations and make it your own. And please, let me know how it turns out – I love hearing your feedback! Pair a slice with a glass of iced tea for the perfect summer indulgence.