This strawberry upside down cake with lavender whipped coconut cream is a lovely dessert to ring in spring! Though we get to enjoy citrus all winter, I always consider strawberries the first fruit of the year. They break the monotony of winter, both in their garish red hue and sweet-tart flavor. I often associate them with the newness and growth that spring brings, both a literal and proverbial palate cleanser from winter. Though we’re still a couple of weeks out from the vernal equinox, spring has already arrived here in Houston. And since spring and strawberry season are fleeting, I’ll be enjoying them in equal measure before the heat of summer flushes my face and drenches me in sweat.
Though I’ve been trying to increase the amount of plant-based meal recipes on my blog, my heart just really wanted some cake. Maybe you have those days? Back in my early 20s, I used to love making tiered cakes. I distinctly remember making one in college for an anthropology department get-together that had fresh mango in between layers of coconut cake topped with a cloud of whipped cream. Ooooh man that was a good one! As I’ve gotten older though, the desire for practicality and ease pretty much always wins out. Single layer cakes are the life for me!
When I want to bake up a sweet treat, my baking muse is Linda Lomelino. Not only is every recipe I’ve tried incredibly delicious, I could get lost in her photos. I decided to use her Caramel Apple Upside Down Cake as inspiration for what you see here. But, since it’s nearly spring, and strawberries *just* came back into season here, I went with them in place of apples. I adapted her recipe to be dairy free using my favorite vegan butter and coconut milk yogurt. And to add to the springy vibes, I topped each slice with a dollop of lavender-infused soft whipped coconut cream. Add a few edible flowers if you like and you have a delightful slice of cake!
Strawberry Upside Down Cake with Lavender Whipped Coconut Cream
- Total Time: 75 minutes
- Yield: 8 servings 1x
Description
Sweet and juicy strawberries form the topping of this dairy free upside down cake. Each slice is topped with a dollop of lavender-infused soft whipped coconut cream and edible flowers. This dairy free dessert recipe is perfect for strawberry season!
Ingredients
- 1 cup coconut cream (not the same as coconut milk — this is the thick and creamy part that separates from the liquid in the can)
- 1 1/2 tsp dried lavender buds
- 1 lb strawberries, hulled and sliced in half lengthwise
- 2 tbsp melted vegan butter or coconut oil
- 2 tbsp granulated sugar
- 200g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp finely ground sea salt
- the zest of 1 lemon
- 125g softened vegan butter
- 180g granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 150g thick vegan yogurt (I used this one)
- 3–4 tbsp powdered sugar
- edible flowers to decorate, optional
Instructions
The night before you’d like to serve the cake, heat the coconut cream in a pan over medium heat. As soon as tiny bubbles begin to break the surface, remove from heat and add the dried lavender buds. Cover and the pot and allow the coconut cream to steep 30 for minutes. Strain out the lavender and put the coconut cream into the mixing bowl you’ll whip it in. Chill at least 6 hours or overnight.
Preheat your oven to 350 degrees. Add the 2 tbsp of melted vegan butter or coconut oil to a standard springform pan. Swirl to evenly coat the bottom of the pan, then sprinkle the 2 tbsp of granulated sugar evenly over the butter. Arrange the strawberries cut side down on the butter/sugar mixture in an even layer. Try to cover as much of the bottom as possible. You can cut the strawberries into smaller pieces as needed.
Set the pan aside for now so you can make the cake batter. Add the flour, baking powder, baking soda, sea salt, and lemon zest to a bowl. Mix to combine then set aside. Beat together the softened vegan butter with the granulated sugar until light and fluffy. It will take about 5 minutes and you’ll need to scrape down the sides a couple of times. Add the eggs one at a time, mixing between each to incorporate. Add the vanilla and mix until relatively smooth.
Mix the dry ingredients into the wet ingredients in three additions, and the yogurt in two, beginning and ending with the dry ingredients. The batter should be smooth and thick. Carefully spoon the batter onto the strawberries. Then, use a spatula to gently spread the batter into an even layer so you don’t disrupt the strawberry layer. Place the cake on the middle rack of your preheated oven and place a baking sheet below it to catch any potential drips/spills. Bake the cake at 350 for 40-45 minutes or until tester inserted into the middle comes out clean.
Allow the cake to cool for 15 minutes, then carefully unlatch the ring and invert it onto a platter to cool to room temperature.
While the cake is cooling, remove the bowl of chilled coconut cream from the fridge. Whip the cream on high. Once it begins to gain volume, slowly add 3-4 tbsp sifted powdered sugar. Stop whipping once it reaches soft peaks.
Top slices of the cake with a dollop of the lavender whipped coconut cream and edible flowers if you like. This cake is best the day it’s made but leftovers can be stored covered in the fridge for 2-3 days.
Notes
Cake inspired by and adapted from this recipe by Linda Lomelino. If you’d like to save some time, you can buy a whipped coconut topping instead of making it!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
