This Vegan Lemon and Coconut Cake is perfect for various occasions, from casual gatherings to more formal celebrations. It’s a wonderful option for those with dietary restrictions, as almond flour or another gluten-free alternative can be easily modified to be gluten-free. With its bright, cheerful appearance and irresistible combination of flavours, this cake will surely be a hit with vegans and non-vegans alike.

Lemon and coconut cake – vegan

Vegan Lemon and Coconut Cake is a delightful and refreshing dessert that combines the tanginess of lemons with the sweet and tropical flavor of coconut. This cake is not only delicious but also cruelty-free, as it is made without any animal products.

Wet Ingredients

  • 240 ml Almond milk, at room temp
  • 80 g Coconut oil
  • 2 tbsp Coconut sugar

Dry Ingredients

  • 4 Zest of lemons
  • 80 g Desiccated coconut
  • 210 g All-purpose white flour, sifted
  • 1 tsp Baking powder
  • 3/4 tbsp Baking soda

  1. Heat the oven to 180°C (355° F).

  2. Line a 1 kg / 2 lb tin with baking paper.

  3. Whisk softened coconut oil and sugar together with an electric whisk. Add in the lemon zest, lemon juice and room-temperature almond milk and mix well with a spatula. Next, add in the desiccated coconut.

  4.  Mix the flour with the baking powder and baking soda in a small bowl. Next, fold in the flour into the wet ingredients and mix well, then transfer the batter to the prepared baking tin. 

  5. Bake for about 45 minutes, until a toothpick comes out clean and the top is nicely browned.

  6. Allow to cool completely before serving. Once cool, you can sprinkle the cake with some icing sugar (optional).

Key Features

  • Dairy free
  • Vegan
  • Contains nuts
Treats
cleaneats, dessert, vegan
Vegan
dessert, veganfood

1 Comment

  • Dan , 09/02/2020

    How much lemon juice to you put into this recipe? It looks delicious!

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