Pink Lemonade Cake
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..
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..
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!
Reasons why this cake will rock your world:
Its PINK (can be made to be even more pink)
Great for kids
Texture can made to be ultra soft or more of a cheesecake texture
Great for presentation
Perf for summer or spring, or if you’re like me and LOVE anything lemon
Its got proteinnnnnn (tofu)
- FOR THE CRUST
- ½ cup vegan butter
- ¼ cup confectioners' sugar
- 1 cup unbleached all-purpose flour
- FOR THE FILLING
- ½ cup silken tofu (soft or firm)
- 1/2 cup sugar
- 3 tablespoons lemon zest from about 3 Meyer lemons
- ⅓ cup fresh lemon juice from about 3 Meyer lemons
- 2 tablespoons unbleached all-purpose flour
- 2 tablespoons arrowroot
- 1/2 cup Confectioners' sugar, sifted
- 1/2 cup Follow Your Heart vegan cream cheese
- 1/2 packet of Dragon Fruit
- 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.
- 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.
- 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.
- Pour filling over crust. Top with the 2 tbsp of extra dragon fruit, use a toothpick to create swirls with the colors.
- 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.
- Cut into slices, and garnish with lemon zest or twist.