What a combo.. vegan coconut and lemon cake.
Never tried it? Well it's about time we changed that!
Ingredients
or240 mls of almond milk (wet ingredients) or alternative
or80 grams of coconut oil (wet ingredients)
or125 grams of coconut sugar (wet ingredients) or brown sugar
or2 tablespoons of lemon juice (wet ingredients)
orZest of 4 lemons (dry ingredients)
or80 grams of desiccated coconut (dry ingredients)
or210 grams of plain flour (dry ingredients)
or1 teaspoon of baking powder (dry ingredients)
or3/4 teaspoon of bicarbonate of soda (dry ingredients)
Preparation
1.
Heat the oven to 180°C (Gas Mark 4)2.
Line a 1 kg./2 lbs. tin with baking paper.3.
Whisk softened coconut oil and sugar together with an electric whisk. Add in the lemon zest, lemon juice and room temperature plant milk and mix well with a spatula. Next, add in the desiccated coconut. 4.
In a small bowl, mix the flour with the baking powder and bicarbonate of soda. Next, fold in the flour into the wet ingredients and mix well, then transfer the batter to the prepared baking tin.5.
Bake for about 45 minutes, until a toothpick comes out clean and the top is nicely browned. Allow to cool completely before serving.6.
Once cool you can sprinkle the cake with some icing sugar (optional).
