Recipe: Vegan Lemon & Coconut Cake
Sometimes we just need something a bit sweet and naughty, but it doesn’t necessarily mean you have to “fall of the wagon”. You CAN treat yourself and stay on track.
1 cup (240ml) almond milk, at room temp.
1/3 cup (80g) coconut oil
2/3 (125g) coconut sugar
2 tbsp. lemon juice
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
What you need to to:
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. 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).