If you love the fresh and zesty flavors of lemon combined with the tropical sweetness of coconut, then this vegan Lemon Coconut Cake with Cashew Frosting is a dream come true! Seriously, it is beyond amazing. This cake is not only healthier than most traditional dessert options, but it also boasts an ultra-light and fluffy texture that you simply have to taste to believe. Let me introduce you to your new favorite dessert recipe!
The Perfect Lemon and Coconut Combination
The marriage of lemon and coconut in this cake is simply divine. Do you love this combination as much as I do?!? The citrusy burst of lemon is balanced by the mellow, sweet taste of coconut, creating a flavor combo that will have you going back for seconds.
A Healthier Cake
This Lemon Coconut Cake is made with whole wheat flour and coconut sugar, making it a more nutritious choice compared to conventional cakes. The mixture of whole wheat and shredded coconut yields the most perfect texture: moist and tender, with an incredibly airy crumb. Trust me, I’ve shared this cake with friends and family, and they couldn’t believe this cake was eggless, vegan and made with whole-wheat flour. Also, these ingredients are the base for a healthier vegan cake that’s high in fiber and healthy fats. No refined sugars either. Coconut sugar provides a natural sweetness that pairs perfectly with the bright, tangy lemon flavor. You won’t miss the refined sugar and white flour in this recipe! Whether you’re serving this cake at a gathering or just treating yourself, it’s sure to be a crowd-pleaser.
Cashew Lemon Frosting
I topped the cake with a creamy dreamy cashew lemon frosting. It’s a lovely addition, but it’s not a must. This vegan frosting is made from soaked cashews, lemon juice, and a touch of coconut oil and is both luscious and refreshing. It adds a delightful zing, but the cake is so good on its own, you have my permission to skip it if you don’t have the time or the ingredients.
Let’s Get Baking!
Ready to dive into this vegan Lemon Coconut Cake? If you make this simple recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Lemon Coconut Cake
Ingredients
CAKE:
- 1 14 oz can full-fat coconut milk, see notes*
- 1 cup coconut sugar
- ⅓ cup coconut oil, melted – plus more for greasing the pan
- 3 Tbsp lemon juice
- 2 Tbsp lemon zest, finely grated
- 1 ½ tsp vanilla extract
- 2 cups whole wheat flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- 1 cup unsweetened shredded coconut
FROSTING:
- ½ cup cashews, soaked for at least 3 hours, preferably overnight**
- 2 Tbsp lemon juice
- 2 Tbsp coconut nectar or maple syrup
- 1 Tbsp coconut oil, melted
- 1 Tbsp water
- ½ tsp vanilla extract
Instructions
CAKE:
- Preheat your oven to 350°F (175°C). Grease a 9 x 9 - inch (23 x 23 cm) baking dish with a coconut oil.
- In a large mixing bowl, whisk together the coconut milk, coconut sugar, coconut oil, lemon juice, lemon zest and vanilla extract.
- Sift the flour, baking powder and baking soda into the wet ingredients. Gently stir to combine.
- Fold in the coconut.
- Pour the batter into the prepared baking dish.
- Bake for 40 – 45 minutes or until a knife inserted to the center comes out clean.
- Remove from the oven and let it cool before frosting.
FROSTING:
- While the cake is in the oven make the frosting.
- Drain and rinse the cashews. Add cashews, lemon juice, coconut nectar or maple syrup, coconut oil, water and vanilla extract to a high-speed blender.
- Blend until smooth and creamy, scraping down the sides as needed.
- Once the cake has cooled, spread the frosting evenly over the top.
- Garnish with toasted coconut flakes or lemon zest if desired.
- Slice and enjoy this delicious Lemon Coconut Cake!
Notes
**Soaking nuts overnight makes them a whole lot healthier (you can read more about it here). But if you want to make this cake right now, you can soften your cashews by soaking them in boiling water for 20-30 minutes.