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.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
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 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.