Summary
Who doesn’t love a little cake? Especially at these times, I’m sure like me you need a little treat. This vegan lemon and coconut cake combines all of those lovely citrus flavours with delicious tropical coconut. Simply dreamy. If you are working from home, this will make a delicious naughty but nice treat. Eat it with a nice cuppa sat in the sun.
Ingredients
- Serves 12
- 1 cup (240ml) unsweetened almond milk, at room temp
- 1/3 cup (80g) coconut oil
- 1/2 cup (100g) coconut sugar
- 2 tbsp. lemon juice (roughly one lemon)
- zest of 4 lemons
- 1 cup (80g) desiccated coconut
- 1¾ cups (210g) all-purpose white flour, sifted
- 1 tsp. baking powder
- ¾ tsp. baking soda
Method
- 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 plant milk and mix well with a spatula
- Stir in the desiccated coconut
- In a small bowl, mix the flour with the baking powder and baking soda
- 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)
Nutritional Content (per serving)
Calories
299kcal
Fat
11g
Sat Fat
10g
Protein
2g
Carbs
48g
Sugar
33g
Fibre
1.6g
