Vegan Strawberry Cornbread Cake

5 from 4 votes

This fresh vegan strawberry cornbread cake is made in a skillet and topped with tart lemon glaze. It's the perfect sweet treat for spring and summer!

Prep Time15

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 453kcal

Author: Andrew Bernard

Ingredients

½ tablespoon apple cider vinegar
½ cup dairy free milk
½ cup unsweetened applesauce
½ cup dairy free butter, melted
½ cup maple syrup
2 tablespoon brown sugar
2 teaspoon lemon zest
1 tablespoon vanilla extract
1 ½ cups flour
¾ cup cornmeal
2 teaspoon baking powder
½ teaspoon kosher salt
2 cups fresh strawberries, halved

Vegan Lemon Glaze

3 tablespoon vegan butter, melted
1 ½ cups powdered sugar
2 tablespoon lemon juice

Instructions

Preheat oven to 350 degrees F. Grease a 10" cast iron skillet (or oven safe dish). Set aside.
Combine apple cider vinegar and dairy free milk together (this makes vegan buttermilk). Let set for at least 5 minutes.
When ready, to a large bowl, add vegan buttermilk, unsweetened applesauce, melted butter, maple syrup, brown sugar, lemon zest and vanilla. Whisk or beat together well.
Add in flour, cornmeal, baking powder, and salt. Fold together with a spatula just until mixture is combined. Do not mover mix.
Fold in strawberries gently.
Pour batter into the prepared oven safe dish. Add additional halved strawberries at the top if desired, pushing down gently.
Bake 35-45 minutes. Check at 30 minutes and if browning too much on top, carefully add foil on top. Cook until a toothpick inserted comes out clean.
Remove from oven and let set for 10 minutes. While waiting whisk all the ingredients for the glaze together. Then when ready, drizzle glaze over cake. Cut, serve, enjoy.

Nutrition