Vegan Lemon & Coconut Cake

Vegan Lemon & Coconut Cake
Prep time
Cook time
Total time
Nutrition per serving: 207 kcal; 11g Fats; 24g Carbs; 2g Protein
Recipe type: Dairy Free; Egg Free
Serves: 12
Wet ingredients:
  • 1 cup (240ml) almond milk, at room temp.
  • ⅓ cup (80g) coconut oil
  • ⅔ cup (125g) coconut sugar
  • 2 tbsp. lemon juice
Dry ingredients:
  • zest of 4 lemons
  • 1 cup (80g) desiccated coconut
  • 1 ¾ cups (210g) plain flour, sifted
  • 1 tsp. baking powder
  • ¾ tsp. baking soda
  1. Preheat your oven to 180°C
  2. Line a 1 kg loaf tin with baking paper.
  3. Whisk the 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).

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