A delicious and perfect textured cake that is gluten free, refined sugar free and completely vegan. Full of lemon flavored goodness, topped with a delightful coconut cream frosting. A perfect healthy cake option.
Lemon Coconut Cake [Vegan, Gluten-Free]
Cooking Time
30
Ingredients
For the Lemon Coconut Cake:
- 1/2 cup dessicated Coconut
- 1/2 cup corn meal/finely ground polenta
- 1/2 cup buckwheat flour
- 1/2 cup almond meal
- 2 tablespoons flax meal - left aside to swell in 4 tablespoons warm water
- 4 tablespoons warm water
- 1/2 teaspoon flaked sea salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 3 tablespoons organic coconut oil - melted
- 1/4 cup stevia granules
- 4 tablespoons rice malt syrup - add more if you have a sweet tooth
- 1/2 cup plant milk
For the Lemon Coconut Cream Frosting:
- 1 can coconut cream - refrigerated overnight
- 4 tablespoons brown rice syrup - or sweetener of your choice
- 1-2 tablespoons lemon zest
- 1/2 teaspoon vanilla extract
Preparation
For the Lemon Coconut Cake:
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Pre-heat oven to 320°F fan forced
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Add the flax meal and warm water to a small bowl. Mix well and leave aside to swell.
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Add all the dry ingredients into your food processor, and blend to combine.
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Add the remaining wet ingredients, including the flax 'gel', and process until all combined.
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Line the bottom of your spring form cake tin with baking paper - and grease well.
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Pour the cake batter into the tin, even out the mixture and bake in the oven for 25-30mins at 320°F fan forced until cooked through and golden brown.
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Remove from oven and allow to cool down fully.
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Once cooled, gently scrape down the sides - and gently release the spring form, ensuring the cake doesn't stick to the side or brake apart.
For the Lemon Coconut Cream Frosting:
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Remove the coconut cream from the fridge and open.
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Scrape out all the hard, solidified coconut cream - leaving the separated coconut water behind.
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Place the hardened coconut cream into a mixing bowl. Add the remaining frosting ingredients, and blend for 3 -4mins with an electric hand held mixer/beater.
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Once a smooth creamy frosting has formed, evenly spread over the cooled cake.
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Garnish with lemon zest and enjoy.
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Best stored in an airtight container in the fridge.
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