Vegan Strawberry Lemonade Cake: So Berry Tasty

This Strawberry Lemonade Cake is like sitting on the porch in summer, while sipping on a big ole glass of homemade lemonade. But in cake-form.

The tender vanilla cake has a kick of lemon, and bites of strawberry dancing through each slice. And so that we can all indulge, it’s dairy-free, nut-free and can be made gluten-free.

5 Reasons to Love This Cake!

  1. The lemonade cake – it’s light and fluffy, and full of lemony goodness that melts in your mouth.
  2. The pink lemonade frosting – it’s tender and airy, tart yet sweet and perfectly refreshing. You may want to slather this on anything you can!
  3. All those strawberriesthe fresh berries make the cake even more delicious, they help create the frosting’s lovely pink shade, and they also work as decoration. Just add a few slices strawberries on top of the cake and it looks amazing.
  4. It’s allergy-friendly and can easily be made gluten-free and, if you’d like to make it gluten-free, simply use a cup-for-cup GF flour blend (I use Bob’s Red Mill) that already contains xanthan gum.
  5. Easy to make and take – what’s great about sheet cakes is that they’re quick to prepare, great for serving a group – and far easier to transport than a layer cake. 

Vegan Strawberry Lemonade Cake

Makes 12-15 squares
Free of Top 9 allergens (if using gluten-free option)

See Also: Allergic Living’s Allergy-Friendly Summer Recipes

Ingredients for Strawberry Lemonade Cake

Lemonade Cake

  • 1 cup granulated sugar
  • 2 tsp lemon zest
  • 1/2 cup dairy-free milk (I used flax milk)
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup water
  • 1/3 cup neutral oil (vegetable, safflower)
  • 1 tsp lemon extract (can sub with vanilla extract)
  • 1 3/4 cup flour, all-purpose or 1:1 GF flour blend 
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup diced strawberries (fresh, not frozen)

Pink Frosting

  • 1/2 cup non-hydrogenated vegetable shortening (like Spectrum Naturals)
  • 1/4 cup room temp dairy-free, soy-free buttery spread (like Earth Balance)
  • 3 cups powdered (or icing) sugar
  • 1 tsp lemon zest
  • 1 tsp vanilla or lemon extract
  • 1/4 cup strawberries, blended into a puree

Instructions for Strawberry Lemonade Cake

  1. For cake: Preheat oven to 350 degrees F. Lightly coat 9×13-inch cake pan with non-stick spray and dusting of flour. Set aside.
  2. In a large bowl, mix together sugar and lemon zest. (This infuses the lemon.)
  3. In a small bowl, whisk together wet ingredients: dairy-free milk, lemon juice, water, oil and extract.
  4. Sift remaining dry ingredients – flour, baking powder, baking soda and salt – directly into bowl with sugar/zest. Whisk first, then pour liquids into dry mixture. Stir by hand until fully incorporated.
  5. Fold in diced strawberries, then pour into prepared cake pan.
  6. Bake 22 to 25 minutes, until a toothpick inserted into center of cake comes out clean. Allow to cool and make frosting.
  7. For Frosting: Place shortening and buttery spread in bowl of a stand mixer. Using the paddle attachment, whip 1 to 2 minutes until smooth. Sift in powdered sugar, then add lemon zest and extract. Whip until fluffy. Blend in 3 to 4 tablespoons of strawberry puree, or until spreadable for your cake.  
  8. To assemble: Spread layer of frosting, as much as you’d like, on cake while in pan. Decorate with slices of fresh strawberries or allergy-friendly sprinkles.

Photos: Nicole Dawson

is the allergy mom behind the Allergylicious blog (, where she creates delicious and inspiring recipes you can easily make for your own family. Her youngest child has multiple food allergies. Follow Nicole on Instagram at and on Pinterest at