Lemon and coconut cake – vegan

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.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Treats
Cuisine cleaneats, dessert, vegan
Servings 1
Calories 207 kcal

Ingredients
  

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

Instructions
 

  • Heat the oven to 180°C (355° F).
  • Line a 1 kg / 2 lb tin with baking paper.
  • 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.
  •  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. 
  • Bake for about 45 minutes, until a toothpick comes out clean and the top is nicely browned.
  • Allow to cool completely before serving. Once cool, you can sprinkle the cake with some icing sugar (optional).

Notes

Key Features

  • Dairy free
  • Vegan
  • Contains nuts
Keyword dessert, veganfood

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