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Vegan lemon almond cake with coconut whipped cream and macerated strawberries - a light, moist vegan lemon and almond cake topped with a cloud of coconut whipped cream and sweet macerated strawberries. The perfect cake for Spring!

Vegan Lemon Almond Cake With Coconut Whipped Cream And Macerated Strawberries

A light, moist vegan lemon and almond cake topped with a cloud of coconut whipped cream and sweet macerated strawberries. The perfect cake for Spring!
Course Dessert
Cuisine vegan
Keyword cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 people
Author Domestic Gothess


Vegan Lemon Almond Cake:

  • 240 ml (1 cup) plain soy or coconut yoghurt
  • 4 Tbsp fresh lemon juice
  • 75 ml (¼ cup + 1Tbsp) sunflower oil
  • ½ tsp almond extract
  • finely grated zest of 2 lemons
  • 150 g (¾ cup) caster sugar
  • 80 g (⅔ cup) ground almonds
  • 225 g (scant 2 cups) plain (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)
  • ½ tsp baking powder

Coconut Whipped Cream:

  • two 400 ml cans full fat coconut milk refrigerated overnight
  • 3 Tbsp icing (powdered) sugar (or more to taste) sifted
  • 1 tsp vanilla extract

Macerated Strawberries:

  • 400 g (14 oz) fresh strawberries
  • 1 Tbsp caster sugar
  • 1 Tbsp fresh lemon juice


  • Preheat the oven to 170C/325F/gas mark 3. Grease a deep 20cm round cake tin and line the base with baking parchment.
  • Whisk together the yogurt, lemon juice, sunflower oil, almond extract, lemon zest and caster sugar in a large bowl. Stir in the ground almonds.
  • Sift together the flour, bicarbonate of soda and baking powder; add to the wet ingredients and gently fold through.
  • Working quickly, transfer the batter  to the prepared cake tin, spread it level and pop in the oven. Bake for about 40 minutes, until firm to the touch and a skewer inserted into the centre comes out clean.
  • Leave to cool in the tin for about 20 minutes then carefully turn out onto a wire rack to cool completely.
  • Hull and slice the strawberries and place in a bowl. Add the sugar and lemon juice and stir to coat. Let sit for 20-30 minutes until the strawberries release their juices.
  • To make the coconut whipped cream, remove the chilled coconut milk from the fridge without tipping or shaking it and remove the lid. Scrape out the top, thickened cream and discard the liquid (or reserve for use in smoothies).
  • Place the coconut cream in a chilled bowl and beat with an electric mixer for about 30 seconds until smooth and creamy. Add the vanilla extract and sieved icing sugar and beat for about another minute. Taste and add more sugar as needed. Keep in the fridge if not using right away - it will harden in the fridge so may need to be re-whipped a little.
  • Place the cake on a serving plate and spread over the coconut whipped cream, top with the strawberries and some of their juices and serve right away. Store any leftovers in the fridge.


For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.