Vegan Moist Lemon Coconut Cake - Easter Edition

This moist lemon coconut cake seriously just melts in your mouth. It has a wonderfully dense and creamy texture and slightly crispy golden edges.
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Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Course: Dessert
Keywords: vegan, lemon, coconut, cake, easter
Yield: 8 pieces
Author: Kayla
Ingredients
  • 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
Method
  • Preheat the oven to 180°C (356°F) and grease a cake tin 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, coconut milk and vanilla extract and pour the batter into the cake tin.
  • Sprinkle the rest of the sugar and lemon rind over the top. Combine the lemon juice and hot water and gently pour this over the cake.
  • Bake it for 25-30 minutes. Less time if you want a pudding cake and more time if you want a moist cake.
  • Let the cake cool for at least 10 minutes before dusting with icing sugar.
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