Vegan Lemon & Coconut Cake
Vegan Lemon & Coconut Cake
Ingredients
Wet Ingredients:
- 1 cup almond milk at room temp., 240ml
- 1/3 cup coconut oil 80g
- 2/3 coconut sugar 125g
- 2 tbsp tbsp. lemon juice
Dry Ingredients:
- zest of 4 lemons
- 1 cup desiccated coconut 80g
- 1 3/4 cups all-purpose white flour sifted, 210g
- 1 baking powder
- 3/4 baking soda
Instructions
- 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).
Nutrition
Calories: 169kcalCarbohydrates: 16gProtein: 2gFat: 11gSaturated Fat: 9gSodium: 56mgPotassium: 58mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 34mgIron: 1mg
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