Lemon Coconut Cake
One-bowl, moist, light and incredibly fluffy Lemon Coconut Cake. Discover just how easy it is to create a healthier vegan dessert that doesn't compromise on taste or texture. This cake is made with whole wheat flour, refined sugar-free, dairy-free, egg-free. And is absolutely delicious!
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
*If the milk is solidified, warm it up on the stovetop until the cream melts. Let cool.
**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.
**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.