Today was my little sister’s birthday. Of course when I say little, everybody expects her to be a kid. She is in fact in her early twenties and graduating from university this year! But she will always be my little sister, as I am sure all the big brothers and sisters out there can attest. So of course for her birthday I told her she could pick whatever desert she wanted. My sister chose a coconut strawberry lemonade cake from Sticky Fingers Sweets. It was a bit of a challenge with a coconut cake, lemon curd and strawberry frosting (all vegan of course).
Look at that beautiful lady. We had to make our own strawberry puree for the frosting, I have never been able to find strawberry puree in grocery stores (anybody out there ever have any luck?) It’s actually incredibly simple to make.
All that you have to do is take about a cup and a half of strawberries in a pot and heat and stir. When they are good and mushy transfer them to a blender, then return the pureed strawberries to the pot and keep heating and stirring until most of the liquid is gone. Voila you will have a strawberry puree!
The lemon curd also needs to be made in advance (it needs to be refrigerated for about two hours before you can use it) the recipe calls for 2 cups of lemon juice, which if you plan on using freshly squeezed, is going to result in needing approximately 6-7 lemons.
No birthday cake is complete without candles of course. Happy Birthday to my wonderful little sister!
3 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
2/3 cup vegan margarine
1/4 tsp almond extract (I’m allergic to I used vanilla)
1/4 tsp coconut extract
2 tsp egg replacer (I was out so I used ground flax seeds)
2 tbl water
1 cup soymilk
3/4 cup coconut milk
1 cup shredded coconut (unsweetened)
- Cream together sugar and margarine in a stand mixer
- In a separate bowl mix together flour, baking powder and salt
- In a large measuring cup mix together soy and coconut milk
- Mix together the egg replacer and water and add it to the sugar mixture
- Add the extracts
- Add the dry ingredients and milk mixture alternating between the two until well combined
- Fold in the coconut by hand, careful not to overmix
2 cups lemon juice
1 cup sugar
1/4 cup water
2 tbl egg replacer
6 tbl silken tofu
3 1/2 tbl cornstarch
- In a medium heavy bottomed pot mix and heat half the sugar and all the water until the until the sugar is dissolved
- In a blender combine the remaining ingredients until well mixed
- Add the tofu mixture to the pot with the sugar mixture
- Heat it and stir until it thickens, about five minutes
- Pour mixture into a container and let it sit until it meets room temperature, then refrigerate it for two hours before use.
1 cup and 2 tbl shortening
1/4 cup and 2 tbl margarine
3/4 cup strawberry puree
4 1/2 cups powdered sugar (I only used about 3)
1 tsp vanilla
1 1/2 tbl lemon juice
- Cream together the shortening and margarine
- Add the puree, vanilla and lemon juice
- Add the powdered sugar a little at a time until the desired consistency and sweetness is reached