VEGAN LEMON & COCONUT CAKE
“Cakes are healthy too, you just eat a small slice. ”
VEGAN LEMON & COCONUT CAKE
What you need
Wet ingredients:
•1 cup (240ml) almond milk, at room temp.
•⅓ cup (80g) coconut oil
•⅔ (125g) coconut sugar
•2 tbsp. lemon juice
•Dry ingredients:
•zest of 4 lemons
•1 cup (80g) desiccated coconut
•1 ¾ cups (210g) all-purpose white flour, sifted
•1 tsp. baking powder
•¾ tsp. baking soda
What you need to do
Heat the oven to 180°C (355° F).
Line a 1 kg/2 lbs. tin with baking paper.
Whisk softened coconut oil and sugar together with an electric whisk. Add in the lemon zest, lemon juice and room temperature almond milk and mix well with a spatula. Next, add in the desiccated coconut.
In a small bowl, mix the flour with the baking powder and baking soda. Next, fold in the flour into the wet ingredients and mix well, then transfer the batter to the prepared baking tin.
Bake for about 45 minutes, until a toothpick comes out clean and the top is nicely browned. Allow to cool completely before serving.
Once cool you can sprinkle the cake with some icing sugar (optional).
Nutrition per serving:
207 kcal
11g Fats
24g Carbs
2g Protein
Serves: 12
Prep: 30 mins
Cook: 45 mins