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.
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
Nutrition
Serving: 12gCalories: 207kcalCarbohydrates: 24gProtein: 2gFat: 11g
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