Home / Products / Recipes /  Deserts & Marmalade  / VEGAN LEMON, STRAWBERRY AND PHYSALIS CAKE


  • 1 lb baking flour
  • 2 oz cornstarch
  • ½ cup water
  • 7 oz vegan butter or margarine
  • 9 oz fine sugar
  • 0.7 oz baking powder
  • 1 cup plant-based milk
  • 3.5 oz vegan cream cheese
  • 4.5 oz physalis
  • 5.3 oz chopped strawberries
  • Juice and zest of one lemon


  • 6 tbsp water
  • 3 tbsp lemon juice
  • ½ cup sugar


Preheat the oven to 360°F, also grease and flour a 10-inch round mold.

Boil the physalis in a pot with water for 5 minutes. Remove from the heat and set aside.

Cream the butter in a bowl with sugar, incorporate the cream cheese, lemon juice and zest, and continue beating.

Add flour, plant-based milk and cornstarch. Beat for 2 more minutes.

Add strawberries and physalis with their cooking water and finish incorporating in folding motion with a silicone spatula.

Pour the batter into a mold and bake for 50 to 55 minutes or until brown on top and you can insert a skewer and it comes out clean.

For the glaze, in a small pot over medium heat, mix the water, sugar and lemon juice. Boil for 3 minutes and remove from the heat.

Dock the cake with a skewer stick in different parts and then coat with glaze.

Allow to cool for 10 minutes and unmold.