Vegan Lemon Coconut Cake

This cake is the best of what the moist vegan cake world has to offer! It's a Lemon cake AND a coconut cake! Tart, Sweet, and decadent. This is the type of dessert that makes everyone happy. Enjoy!

Course Dessert, Sweet Stuff

Keyword cake, coconut cake, coconut lemon, lemon cake, vegan meat

Prep Time 30

Cook Time 45

Total Time 1 15

Servings 12 slices

Calories 207kcal

Author That Green Lyfe

Ingredients

Wet Ingredients

1 cup almond milk at room temp
⅓ cup coconut oil
⅔ cup coconut sugar
2 tablespoons lemon juice preferably freshly squeezed

Dry Ingredients

1 cup desiccated coconut (dry, shredded)
1+¾ cups all-purpose white flour sifted
1 teaspoon baking powder
¾ teaspoon baking soda
zest of 4 lemons

Instructions

Heat the oven to 355°F (180°C).
Line a 1 kg/2 lbs. 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 plant milk and mix well with a spatula. Next, add in the desiccated coconut.
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.
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

Macros:

207 kcal

11 g Fats

24 g Carbs

2 g Protein