Pink Lemonade Cake

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Hello & Happy Friday!!

 

 

 

 

 

As I’ve become more comfortable in the kitchen with my own style cooking, preference of flavor profiles, and feeling less of the pressure to make a recipe perfect.

 

 

(FYI: baking always stressed me out b/c if you’re even one tsp over or under it can completely dictate a recipe #failedscones)

 

 


 

Today I’m able to just whip up a recipe on a whim without having to glance over previous recipes over and over and just cook more freely.. 

 


 

 

 

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What’s amazing about cooking freely besides not being glued to a recipe? 

 

 

It gives you an opportunity to be creative, innovative, let go, have fun.. 

 

 

 

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and come up with obscure recipes such as this Pink Lemonade Cake aka “unicorn cake“, because for some reason, the name just organically fits lol

 

 

 

I’m not a chocolate person, not a dry cake person, so this creamy dreamy fluffy cake with a buttery crust was a no brainer. This gem of a recipe will forever remain in my top 10 favorite recipes!

 

 

 

 

 

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Reasons why this cake will rock your world: 

 

 

Its PINK (can be made to be even more pink)

Light

Fruit forward

Lemony

Great for kids

Texture can made to be ultra soft or more of a cheesecake texture

Easy

Affordable

Great for presentation 

Perf for summer or spring, or if you’re like me and LOVE anything lemon

Its got proteinnnnnn (tofu)

 

 

 

 

 

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Vegan Pink Lemonade Cake
Yields 6
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Ingredients
  1. FOR THE CRUST
  2. ½ cup vegan butter
  3. ¼ cup confectioners' sugar
  4. 1 cup unbleached all-purpose flour
  5. FOR THE FILLING
  6. ½ cup silken tofu (soft or firm)
  7. 1/2 cup sugar
  8. 3 tablespoons lemon zest from about 3 Meyer lemons
  9. ⅓ cup fresh lemon juice from about 3 Meyer lemons
  10. 2 tablespoons unbleached all-purpose flour
  11. 2 tablespoons arrowroot
  12. 1/2 cup Confectioners' sugar, sifted
  13. 1/2 cup Follow Your Heart vegan cream cheese
  14. 1/2 packet of Dragon Fruit
Instructions
  1. Preheat oven to 350°F. Grease 8x8 square baking pan or bread pan with coconut oil. To make the crust, cream together vegan butter and confectioners' sugar in the bowl of a standing mixer or a food processor until light and fluffy. Add the flour, and beat until the dough begins to clump together.
  2. Press your dough into a greased baking pan and press evenly into the bottom. To ease the process use a piece of wax paper to press the dough. Poke a few holes in the top of the dough with a fork, then bake for about 20 minutes, or until the crust is light brown in color. Remove to a cooling rack and allow to cool while you make the filling.
  3. In a small bowl, whisk together flour and arrowroot. Set aside. In the bowl of a food processor, process tofu until creamy. Add sugar and process until mixture is smooth. Add lemon zest, lemon juice, 1/2 packet of defrosted Pink Dragon Fruit (leave two tbsp aside, cream cheese and the flour mixture. Process until combined.
  4. Pour filling over crust. Top with the 2 tbsp of extra dragon fruit, use a toothpick to create swirls with the colors.
  5. Bake for 25-30 minutes, or until the filling is mostly set. It may still be a little wiggly in the center, but it will set up as it cools. (highly recommend, will become more sturdy after refrigeration) Remove to a cooling rack and allow to cool completely before cutting.
  6. Cut into slices, and garnish with lemon zest or twist.
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

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