vegan lemon cake with strawberry ice cream
Here’s a recipe for a delicious vegan lemon cake with strawberry ice cream:
Ingredients:
For the lemon cake:
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup unsweetened almond milk
1 tbsp apple cider vinegar
For the strawberry ice cream:
2 cups frozen strawberries
1 can full-fat coconut milk
1/2 cup granulated sugar
1 tsp vanilla extract
Instructions:
For the lemon cake:
Preheat your oven to 350°F.
In a mixing bowl, combine the flour, sugar, baking soda, and salt.
In another mixing bowl, whisk together the vegetable oil, lemon juice, lemon zest, almond milk, and apple cider vinegar.
Add the wet ingredients to the dry ingredients and mix until well combined.
Pour the batter into a greased 9-inch cake pan.
Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely.
Vegan Lemon Cake with Strawberry Symphony: A Symphony of Citrus and Berries
Embark on a culinary journey with our delectable vegan lemon cake paired harmoniously with luscious strawberry ice cream. Elevate your dessert experience with this plant-based delight that marries the zesty essence of lemons with the sweetness of ripe strawberries.
Ingredients:
For the Lemon Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
For the Strawberry Ice Cream:
- 2 cups frozen strawberries
- 1 can full-fat coconut milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Instructions:
For the Lemon Cake:
- Preheat the Oven: Begin by preheating your oven to 350°F, ensuring the perfect environment for your lemony masterpiece.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Let this mixture be the canvas for your citrus symphony.
- Whisk Wet Ingredients: In another mixing bowl, whisk together the vegetable oil, fresh lemon juice, lemon zest, almond milk, and apple cider vinegar. This medley of flavors will infuse the cake with a burst of citrusy goodness.
- Combine and Conquer: Merge the wet ingredients into the dry ones, stirring until a smooth and cohesive batter forms. This union creates the foundation for your lemon-infused creation.
- Bake to Perfection: Pour the batter into a greased 9-inch cake pan, allowing it to dance in the oven for 25-30 minutes. Your cue for perfection is a toothpick that comes out clean when inserted into the center.
- Cool and Contemplate: Allow the lemon cake to cool completely, a patient pause before the grand unveiling of your citrus marvel.
For the Strawberry Ice Cream:
- Berry Bliss: In a blender, blend the frozen strawberries, full-fat coconut milk, granulated sugar, and vanilla extract until the mixture achieves a creamy symphony of strawberry goodness.
- Chill and Churn: Let the blended concoction chill in the refrigerator for a couple of hours. Once chilled, transfer it to an ice cream maker, letting it churn into a velvety delight.
- Freeze and Fulfill: Freeze the strawberry ice cream until it reaches the desired consistency, turning your patience into a sweet reward.
Savor the Symphony:
Pair a generous slice of the lemon cake with a scoop of the strawberry ice cream, creating a harmonious melody of citrusy brightness and berry sweetness. Each bite is a celebration of plant-based indulgence, a testament to the joy of cruelty-free desserts.
Useful Information:
- This vegan dessert is not only a treat for your taste buds but also a compassionate choice for those following a plant-based lifestyle.
- Almond milk and coconut milk provide a creamy texture to the cake and ice cream, ensuring a dairy-free delight.
- The use of apple cider vinegar in the cake batter adds a subtle tanginess and acts as a leavening agent.
- For a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend.
Conclusion:
Indulge in the decadence of our vegan lemon cake with strawberry ice cream, a delightful fusion of citrusy brightness and berry sweetness. Whether you follow a plant-based lifestyle or simply appreciate cruelty-free desserts, this symphony of flavors is sure to captivate your senses. Celebrate the art of conscious indulgence with this delectable pairing.