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]

$2.99
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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:

  1. Pre-heat oven to 320°F fan forced
  2. Add the flax meal and warm water to a small bowl. Mix well and leave aside to swell.
  3. Add all the dry ingredients into your food processor, and blend to combine.
  4. Add the remaining wet ingredients, including the flax 'gel', and process until all combined.
  5. Line the bottom of your spring form cake tin with baking paper - and grease well.
  6. 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.
  7. Remove from oven and allow to cool down fully.
  8. 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:

  1. Remove the coconut cream from the fridge and open.
  2. Scrape out all the hard, solidified coconut cream - leaving the separated coconut water behind.
  3. 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.
  4. Once a smooth creamy frosting has formed, evenly spread over the cooled cake.
  5. Garnish with lemon zest and enjoy.
  6. Best stored in an airtight container in the fridge.


About The Author

Taryn Fitz-Gerald

See My Recipes

Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners.

Taryn is a health and wellness enthusiast who has a passion for creating, capturing and sharing delicious plant-based recipes. She is a self-taught blogger, food stylist and photographer, and a qualified Wellness Facilitator. Her path to wellness embarked with a nearly fatal diagnosis of Type 1 Diabetes. She changed her lifestyle, adopted a sugar-free, plant-based diet, detoxified her body and mind and continues to thrive, inspiring others through her blog Wellness with Taryn.

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