Vegan Moist Lemon Coconut Cake - Easter Edition
This moist lemon coconut cake melts in your mouth. It has a wonderfully dense and creamy texture and slightly crispy golden edges.
Yield: 8 pieces
- 1/2 cup plain flour
- 1/2 cup coconut flour
- pinch of salt
- 3/4 cup cane sugar
- 1 teaspoon baking powder
- 1/2 cup coconut cream
- 2 tablespoons coconut oil softened
- 2 teaspoons lemon rind grated
- 1/2 teaspoon vanilla extract
- 1/4 cup lemon juice
- 3/4 cup hot water
- icing sugar to top
Preheat the oven to 180°C (356°F) and grease a cake dish with vegan butter or oil.
Mix the flours, salt, baking powder, 1/2 cup of the sugar and half of the lemon rind.
Stir in the coconut oil, cream and vanilla extract. Spread the mixture into the cake dish.
Sprinkle the rest of the sugar and lemon rind over the top. Combine the lemon juice and hot water to gently pour over the cake.
Bake for 25-30 minutes. Less time if you want a pudding cake and more time if you want a moist cake.
Let cool before dusting with icing sugar.