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

The most delicious, moist, and lemony cake you'll ever eat! This vegan coconut lemon cake is plant based, easy, and our absolute favorite!

Print Recipe

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.

Notes

*This recipe was adapted from Veganomicon’s coconut lemon bundt cake

*I highly recommend making this cake the day before you want to eat it. Once cooled, place on a plate and wrap it up with plastic wrap. Glaze the cake the next day when you are ready to eat it. The cake is much more flavorful and moist when you let it sit overnight. The flavors develop more. However, it is still very delicious the day of. 🙂 You can even just wrap it up for a few hours if you want to eat it the same day. 

Servings: 10

Author: valeria.chao