The Best Vegan Coconut Lemon Cake
This vegan coconut lemon cake is soft, moist, bursting with lemon flavor, and is a family favorite. It’s super easy to make and only takes a few pantry ingredients. Everyone who’s had it, absolutely loves it and it is seriously one of the best cakes ever.
This is the kind of cake that people will talk about for years after you’ve made it for them! Yes! This cake is THAT good!! I make it all the time and it is my go-to cake. It’s easy and versatile. I’ve added poppy seeds with an almond lemon glaze too. It’s the perfect cake for baby showers, birthdays, holidays, or when you just want some cake!
If you make this coconut lemon cake the night before and wrap it up with plastic wrap, the flavors develop more and it becomes more moist the next day. I highly recommend you do this. It is so much more flavorful. Just don’t put the glaze on until you are ready to eat it.
The lemon zest is very important to achieve that lemony flavor in the cake. Don’t skimp on this! It makes the cake so tasty and you won’t be able to stop eating it. The coconut milk makes this cake so moist and tender, without having to add so much oil. Also, the lemon glaze is absolutely dreamy and 100% necessary.
This is truly the best vegan coconut lemon cake you’ll ever eat. If you make it, tag me on Instagram @nutsaboutgreens so I can see your creations! Happy Baking!
The Best Vegan Coconut Lemon Cake
Ingredients
- 1 can 14 oz. full-fat coconut milk
- 1/4 cup almond milk (or milk of your choice)
- 1/3 cup unsweetened applesauce
- 1/3 cup oil (I used avocado)
- 3/4 cup pure organic cane sugar
- 2 tsp vanilla extract
- 1/4 cup lemon juice
- 2-3 tbsp lemon zest
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 cups all-purpose flour
Lemon Glaze
- 1 lemon zested
- 2 tbsp lemon juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 F. Grease a bundt pan.
- In a large bowl, combine coconut milk, almond milk, applesauce, oil, sugar, vanilla, lemon juice, and lemon zest. Stir to combine.
- Sift in baking powder, baking soda, salt, and flour. Mix with a spatula until combined, careful NOT to over mix, it’s okay if the batter is a little lumpy!
- Pour batter into prepared/greased pan and bake for 35-45 minutes or until toothpick comes out clean. Let it cool for 10 minutes in pan, then invert cake out of pan and transfer to wire rack to cool completely.
- For the lemon glaze, add the powdered sugar and lemon juice to a bowl. Stir until glaze is smooth and thick, or becomes your desired consistency. I like it pretty thick so it doesn’t completely run off the cake. Spoon over cake once cooled. Sprinkle zest all over the top.
- ENJOY! Cake is even better the next day when the flavors have time to develop! Store room temperature in an airtight container.
omg looks amazing!!
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Love that you used part applesauce and part oil. So much healthier.. I will be making it this weekend. Thanks!
Let me know how it turns out! 🙂
Could you make this with almond flour?
No, unfortunately you can’t. It is not a 1:1 substitute.
I made this cake this weekend and it was a huge hit! Everyone raved about it and I ended up making two more. It works for dessert and breakfast! I even added frozen blueberries to one. SO delicious!
Ah that is amazing! So glad to hear that you loved it! It is my family’s most favorite cake! Literally the best!
I knew this would be fluffy & light due to the lemon juice & baking soda mix .
This was a hit with Hubby who loves 🍋 lemons from our tree (organic).
Can you make this in a tray and but into squares for travelling ?
I knew this would be fluffy & light due to the lemon juice & baking soda mix .
This was a hit with Hubby who loves 🍋 lemons from our tree (organic).
Can you make this in a tray and but into squares for travelling ?
Happy cooking
Hi! I’m so glad you loved it! It’s one of our favorites! You can make it in a tray but I would bake it for less time and keep a watch on it.