This cake is vegan but if an eggless cake is what you are after, then feel free to use butter. For the vegan option, plant butter and coconut milk have been used.
This is an incredibly soft and moist cake. The moistness comes from the oil, coconut milk and applesauce. The lemon and strawberry pair beautifully. A bowl and whisk is all you need to make the cake. You will have to dust off the electric beaters for the buttercream but even that is quick and easy. This cake can be made in a small 22cm x 12cm loaf pan or an 18cm round or square pan.
Ingredients for Cake
- 1 1/2 c cake flour
- 3/4 c granulated sugar
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 c vegetable oil
- 1/2 c full fat coconut milk
- *1/3 c applesauce (see note 1)
- Zest of 1 lemon
- 2 TBS fresh lemon juice
- 1/2 tsp vanilla extract
- 2 c of strawberry buttercream to decorate (see below)
NOTE 1
*Applesauce can be purchased at most supermarkets. It can also be made by purchasing a can of tinned apples and pureeing it to make a sauce.
If you want to make your own applesauce, skin and core about 2 medium sized apples. Cut into small 5 cm pieces and place in a small saucepan. Squeeze the juice of half a lemon over the apples and cook on medium heat for about 12-15 minutes till the apples are soft and mushy. Puree the cooked apples into a sauce using an immersion blender or keep cooking till the apples have completely broken down.
Method to make Cake
- Preheat oven to 180 degrees celsius.
- Grease and sides and base of pan and line the base of a 22cm X 12cm loaf pan or a 18 cm square or round pan.
- Measure out the sugar in a medium sized mixing bowl.
- Zest the lemon into the sugar and use your fingers to rub the zest into the sugar. This helps the lemon zest release their oils and intensify the lemon scent.
- Add the flour, bicarbonate of soda, baking powder and salt to the sugar and whisk to combine.
- Next add the oil, coconut milk, applesauce, lemon juice and vanilla and lightly whisk till just combined – about a minute.
- Turn batter into the pan and smooth evenly. Tap the pan a few times on the table to release any air bubbles.
- Bake for 30-35 minutes till golden brown, firm to the the touch and a skewer comes out clean when inserted into the center of the cake.
- Let the cake cool in the pan for about 10 minutes before turning onto a wire rack to completely cool.
- Once completely cool, make the strawberry buttercream and use a spatula to apply a thick layer all over the cake. Either use an angled spatula to make small swirls or prepare a piping bag with a star tip and pipe small rosettes.
- Optional – split cake horizontally in half and add a layer of buttercream on one half. Cover with other half of the cake. Decorate.
Strawberry Buttercream
- 125 g soft vegan plant butter. (If only looking for an egg free version, then go ahead and use butter.)
- *2 TBS strawberry puree (see Note 2)
- 1 1/2 c sifted icing sugar
- Pinch of salt
Method to make Buttercream
- Beat butter in a medium-sized mixing bowl with an electric beater till light and fluffy. (about 3 minutes)
- Sift in icing sugar and beat well till pale and creamy. (2 minutes) Scrape sides of bowl in between beatings to ensure a smooth frosting.
- Add strawberry puree and salt and beat till light and fluffy. (1 minute)
- Use buttercream to decorate cold cake.
NOTE 2
To make a strawberry puree, add 1/3 c fresh or frozen strawberries to a small saucepan. If using fresh strawberries, hull the strawberries. Chop into small pieces and add to pan. Add a TBS of fresh lemon juice and a half a tablespoon of sugar and cook on medium heat till the fruit is breaking apart. (about 15 minutes) Puree till sauce-like, using an immersion blender or cook down till strawberries are soft, mushy and completely broken down.
Cool completely before adding to buttercream.
