Before I decided to completely re-do my website, I made the most delish cake. This gluten-free & vegan lemonade cake, is like taking a sip of iced cold lemonade on a hot day. Although it is currently snowing in Montana, I am determined to find the last batch of strawberries at the grocery store.
gluten-free & vegan lemonade cake
Description
soft, bright, tangy and sweet just like lemonade
Ingredients
Cake:
– 1/2 cup of softened earth balance butter
– 1 1/3 cup of sugar
– juice of 1 whole lemon
– 1 tsp lemon zest
– 1 tsp vanilla extract
– 2 tsp baking powder
– 3/4 cups of Strawberry Lemonade Kombucha
– 1 tsp salt
– 2 cups of gluten free (1:1 flour)
Glaze:
– 3 tbsp of Strawberry Lemonade Kombucha
– 1 cup of powdered sugar
Instructions
1. Preheat your oven to 350° F and grease your loaf pan with butter, dust with flour and set aside
2. in a bowl, cream your vegan butter with your sugar
3. next add your lemon juice, vanilla, salt and baking powder until combined
4. alternating 1/2 cups of flour to 1/2 cups of Strawberry Lemonade Kombucha mix those into your butter and sugar mixture until smooth
5. next lemon zest
6. spread evenly into your loaf pan and bake for 45 – 50 minutes
7. steep black tea in hot water for 5 minutes, set aside to let cool
8. once it is cool add your strawberries and ice to the tea and drink
9. let your cake cool completely and mix your glaze
11. once the cake is fully cooled, cover in the glaze, top with strawberries and enjoy!
This cake is moist, soft, and full of bright citrus flavor. I have a family recipe for lemon bread, that recipe is amazing but this cake embodies all things that lemonade has. The bright, the sweet, the tart and the palate dance.
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