Strawberry Lemon Cake Tops (Gluten-Free, Dairy-Free, Egg-Free, Peanut-Free) (Edit recipe)

Is it cake? Looks like a cookie, yet it’s moist, fluffy strawberry lemon cake all the way! Melt-in-your-mouth delicious cake, especially topped with fresh lemon glaze. Sometimes you don’t feel like baking a whole cake and just want a little snack-size cake for yourself, or the kiddos, or for that last-minute get together. Better yet, this easy recipe is gluten-free, dairy-free, egg-free, peanut-free (with nut-free option) and also vegan.

20 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	4 g
Carbohydrates:	22 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	148 mg
Fiber:	0 g
Sugars:	14 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 20

Ingredients

10 oz Frozen Strawberries, Organic, whole strawberries, semi-thawed at room temperature for 30 minutes (place in large mixing bowl)
0.5 cup Plant Based Butter, Softened at room temperature
0.75 cup Cane Sugar, Organic
1 tsp Pure Vanilla Extract
4 Tbsp Lemon Juice, Freshly-squeezed (from 1-2 lemons); divided use
1.5 Tbsp Lemon zest, Freshly grated so it doesn’t dry out
1.5 cups Primal Palate Gluten-free All-Purpose Flour
1 tsp Baking Soda
0.5 tsp Salt
1 cup Powdered Sugar, Organic, gluten-free (For Glaze)
1 Tbsp Unsweetened Vanilla Almond Milk, To make nut-free sub your choice of milk (For Glaze)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325°. Line 2 cookie sheets with parchment paper; set aside.
Mash semi-thawed strawberries, in large mixing bowl, using a potato masher or similar kitchen tool (see photo).
Add plant butter, sugar, vanilla and 2 tablespoons lemon juice to bowl with mashed strawberries. Use hand mixer to beat on high speed to combine.
To same bowl, add lemon zest, gluten-free flour, baking soda and salt; beat to combine (you want to see tiny flecks of plant butter in the cake batter that was almost “frozen” by the semi-thawed strawberry mash; see photos).
Use #24 cookie scoop (level off excess batter back into bowl with a dull knife) and scoop batter (at this stage it will look like cookie dough; see photo), at least 2-inches apart, on prepared cookie sheets.
Bake on middle rack of oven for about 9-10 minutes, or until cake tops have spread out and appear mostly done. Cool 5-10 minutes, then transfer to wire rack to cool completely.
To make glaze, add powdered sugar, almond milk and remaining 2 tablespoons lemon juice to small bowl; whisk with fork to completely combine.
Use spoon to drizzle about 1 teaspoon lemon glaze over cooled cake tops. Allow glaze to set, then repeat with a second layer of glaze. Allow glaze to set before serving. If making cake tops ahead, store cake tops in a single layer in the refrigerator for up to 24 hours, then drizzle with glaze right before you plan on serving them. Makes 20 cake tops.

Notes

Helpful Tips: To get the most juice out of lemons, roll the whole lemon by hand on a flat surface, back-and-forth a few times. This works for other citrus fruits too. For example, I was able to get 4 Tbsp juice out of 1 lemon for this recipe. *Please refer to photos above, and linked video, so you know what the batter should look like. You do not want to “over-mash” the semi-thawed strawberries, plus you also do not want to over-mix the batter.* Do not glaze cake tops until ready to serve. “Unglazed” cake tops should keep fresh in the fridge up to 4 days.