zesty lemonade cake (d/e/w/g free)

You will need:

¼ cup frozen lemonade (room temperature)

½ cup So Delicious Coconut beverage (or preffered d/f milk)

1/3 cup Silk Vegan plain yogurt OR Hellmans’s vegan mayo

1 ½ tsp white vinegar

1 ½ tsp lemon zest

2 ½ cups Cloud 9 All Purpose baking mix (or similar w/f flour)

1 ¼ tsp baking powder

1 ¼ tsp baking soda

1 tsp salt

1 cup cane sugar

2 tbsp coconut sugar

½ cup lactose free shortening, melted

2 ½ tsp vanilla extract

½ ripe banana, mashed


Preheat oven to 350 degrees. Grease and flour a 9”x13” baking pan.


Wet Bowl: Combine lemonade concentrate, coconut beverage, yogurt and vinegar.

Dry Bowl: Combine lemon zest, flour, baking powder, baking soda, salt.

Sweet Bowl: Combine sugars with shortening and mashed banana. Use hand held mixer for 2 minutes.

Fold wet & dry ingredients into the sweet bowl and mix well. Use a spatula to transfer e everything into the baking pan (it will. Not be a runny batter). Bake on low rack for 22-25 minutes (convection over time) or until toothpick inserted into centre comes out clean and edges are starting to pull away from the pan.



¼ cup lactose free shortening, softened but not melted

2 ½ cups icing sugar

¼ cup frozen lemonade concentrate (room temperature)

1 tsp vanilla extract

¼ tsp salt (optional)

1 tsp lemon zest + 2 tsp lemon zest


Combine all ingredients in a mixing bowl except lemonade concentrate and 2 tsp lemon zest. Mix on low speed for one minute. Add lemonade concentrate and mix till well blended and creamy. Layer the frosting over the cooled cake and sprinkle the remaining lemon zest on top.