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.

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