Vegan Zesty Lemon Cake
Ingredients
- 2 cups plain flour
- 1.5 tsp baking powder
- Pinch of salt
- 1 cup sugar
- 1/4 cup desiccated coconut
- 3/4 cup coconut milk
- 1/2 cup dairy free yoghurt
- 1/3 cup lemon juice
- 1/3 cup oil
- 2 tbsp lemon zest
Frosting
- 1/2 cup vegan butter
- 2 cups icing sugar, sifted
- 1 tsp vanilla
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Preparation
Preheat oven to 180ºc and grease a loaf pan.
Add flour, baking powder, salt, sugar and coconut to a mixing bowl and stir well to combine.
In a jug mix coconut milk, yoghurt and lemon juice and let stand for a few minutes to thicken.
Add oil and zest to the jug and stir well.
Pour everything into the dry ingredients and stir briefly to combine, ensuring the batter is thick but pourable.
Pour into loaf tin and bake for 45-50 minutes, until a chopstick comes out clean.
Allow to cool fully.
Frosting
Add butter, icing sugar, vanilla and lemon zest to a mixing bowl and whip for 3-4 minutes with an electric whisk or stand mixer until fluffy.
Add the lemon juice a little at a time until the frosting is smooth and glossy.
Spread on top of cake and decorate with lemon zest.
