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!
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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
Servings: 10