The BEST Vegan Coconut Lemon Cake
This vegan coconut lemon cake is my go-to cake, 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. It’s easy and versatile. I’ve added poppy seeds with an almond lemon glaze, peanut butter (minus the lemon) for a peanut butter cake, and I love to make cupcakes and top them with dark chocolate ganache! If you make this coconut lemon cake the night before and wrap it up, the flavors develop more and it becomes more moist the next day. The lemon zest is very important to achieve that lemony flavor in the cake. It’s SO tasty and you won’t be able to stop eating it. The lemon glaze is absolutely dreamy and 100% necessary. Hungry yet? Let’s get started!
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 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 35-40 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.
- *This recipe was adapted from Veganomicon’s coconut lemon bundt cake
