The extra effort is worth it for this moist and delicious strawberry upside down cake with lavender coconut cream! A layer of juicy strawberries becomes the topping once this dairy-free cake is baked, cooled, and flipped. Served with a dollop of lavender infused whipped coconut cream, this dairy-free dessert is the perfect celebration of strawberry season!
This strawberry upside down cake with lavender coconut cream is my favorite dessert to ring in spring or celebrate strawberry season! Though we get to enjoy citrus all winter, I always consider strawberries the first fruit of the year. They’re such a lovely palate cleanser after the dark days of winter (especially in this fruity mocktail)! I love them in this dairy-free upside-down cake flavored simply with lemon zest and vanilla. Once flipped, the strawberries create the loveliest pattern, which is great if you’re not a fan of having to frost a cake (like me). Each slice is served with a lavender infused whipped coconut cream which does take a little extra preparation the day before, but is super easy. It adds a great floral, springy element that pairs really well with the strawberries.
Notes on Ingredients and Subs
This is definitely a situation where you need to use fresh strawberries rather than frozen! In my opinion, frozen ones will release way too much moisture into the cake. I made the cake dairy free with vegan butter and thick vegan yogurt but you can absolutely use regular unsalted butter and Greek yogurt instead. For the lavender coconut cream, you want to make sure to use coconut cream not coconut milk (sold in cans labeled “coconut cream” typically next to the canned coconut milk). Coconut cream will whip into soft peaks while coconut milk will not because it doesn’t have quite enough fat. If you want to save some time or don’t particularly like the taste of lavender, I recommend subbing in a store-bought whipped topping instead!
My Best Baking Tips
- For this recipe, I recommend a 9-inch springform pan. An 8-inch one will be too small and take forvever to bake the cake, while a larger 10-inch one will yield a cake that is too thin.
- I prefer to do most of my baking based on weight (in grams) rather than volume for accuracy. Since you might not have a kitchen scale, I included both measurements for you in the recipe card for the cake portion!
- Keep in mind that you will be flipping the cake over once it’s baked. I think the cake is prettier when the strawberries are placed cut-side down.
- In order for the cake to bake evenly, you want to make sure to use room temperature ingredients, especially when it comes to the vegan butter, eggs, and vegan yogurt. Letting them sit out for an hour prior to baking should do the trick!
Strawberry Upside Down Cake with Lavender Coconut Cream (dairy-free)
- Total Time: 1 hour 15 minutes + cooling time
- Yield: 8 servings 1x
- Diet: Dairy-Free
Description
The extra effort is worth it for this moist and delicious strawberry upside down cake with lavender coconut cream! A layer of juicy strawberries becomes the topping once this dairy-free cake is baked, cooled, and flipped. Served with a dollop of lavender infused whipped coconut cream, this dairy-free dessert is the perfect celebration of strawberry season!
Ingredients
for the lavender coconut cream
- 1 cup coconut cream
- 1 1/2 teaspoons dried lavender buds
- 1/4 cup powdered sugar, sifted
for the strawberry layer
- 1 pound fresh strawberries, hulled and sliced in half lengthwise
- 2 tablespoons melted vegan butter, or coconut oil
- 2 tablespoons granulated sugar
for the cake
- 1 2/3 cups all-purpose flour, about 200 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 medium lemon, zested
- 1/2 cup vegan butter, softened, about 125 grams
- 1 scant cup granulated sugar, about 180 grams
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 5–ounce container plain thick vegan yogurt, at room temperature (I used this one)
- 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 9-inch 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 4-5 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 degrees for 40-45 minutes or until a 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 the 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
- This 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!
- Make sure to use a vegan block or stick style butter meant for baking rather than the ones sold in tubs that are formulated for spreading.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
[…] For something cold and creamy, try this vegan strawberry coconut milk ice cream. Or, if you don’t have an ice cream maker, you can use store-bought ice cream in these roasted strawberry sundaes with chamomile and St. Germain. If you prefer something cake-y, try this dairy free strawberry upside-down cake with lavender whipped coconut cream. […]