Vegan Lemon & Coconut Cake
Indulge in this vibrant Vegan Lemon & Coconut Cake, a moist and flavorful dairy-free treat. Zesty lemons provide a boost of Vitamin C for immune support, while coconut offers healthy fats and fiber that can contribute to good gut health. It's the perfect light and wholesome dessert for any occasion.
Avg. Recipe Cost (US)
$6.75
Avg. Recipe Cost (UK)
£4.51
Nutritional Information (approx)
- Calories: 565 kcal
- Protein: 15 g
- Fats: 25 g
- Carbs: 70 g
- Fibre: 10 g
Tags
Vegan Dairy Free Vegetarian Dessert
Ingredients
- wet ingredients - almond milk (at room temp.) - 1 cup (240ml)
- wet ingredients - coconut oil - ⅓ cup (80g)
- wet ingredients - coconut sugar - ⅔ cup (125g)
- wet ingredients - lemon juice - 2 tbsp.
- dry ingredients - lemons - zest of 4
- dry ingredients - desiccated coconut - 1 cup (80g)
- dry ingredients - all-purpose white flour (sifted) - 1 ¾ cups (210g)
- dry ingredients - baking powder - 1 tsp.
- dry ingredients - baking soda - ¾ tsp.
Preparation Instructions
- 1. Heat the oven to 355°F (180°C).
- 2. Line a 1 kg./2 lbs. 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 plant milk and mix well with a spatula. Next, add in the desiccated coconut.
- 4. In a small bowl, mix the flour with the baking powder and baking soda. 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. Allow to cool completely before serving.
- 6. Once cool you can sprinkle the cake with some icing sugar (optional).