What is the recommended oven temperature and baking time for this cake?

Preheat your oven to 320 degreesF fan forced, then bake the cake batter in a greased springform tin for 25-30 minutes until it's cooked through and golden brown.

Can I substitute the specific flours used in this recipe?

This recipe specifically calls for a combination of buckwheat flour, corn meal (or finely ground polenta), and almond meal to achieve its unique texture and gluten-free status. Substituting these may alter the cake's consistency.

How do I ensure the cake doesn't stick when removing it from the springform tin?

Line the bottom of your springform cake tin with baking paper and grease it well. After baking, allow the cake to cool down fully before gently scraping down the sides and releasing the springform.

How important is it to cool the cake completely before releasing it from the tin?

It's crucial to allow the cake to cool down fully after baking. This helps it firm up, preventing it from sticking to the sides or breaking apart when you gently release the springform tin.

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Lemon Coconut Cake
[Vegan, Gluten-Free]

Name: Lemon Coconut Cake [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4 servings
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

TF By: Taryn Fitz-Gerald

Author Bio

Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness... Read More

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A beautifully baked vegan and gluten-free Lemon Coconut Cake, golden brown, possibly topped with a creamy white frosting and lemon zest, ready to be served.

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Lemon Coconut Cake [Vegan, Gluten-Free]

Dairy Free

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.

Ingredients You Need for Lemon Coconut Cake [Vegan, Gluten-Free]

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

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How to Prepare Lemon Coconut Cake [Vegan, Gluten-Free]

For the Lemon Coconut Cake:

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

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