one green planet
one green planet

A fresh homemade cake is ALWAYS a good thing. The lemon and pomegranate really accentuate each other, that's for sure. Combined with coconut frosting and shredded topping, this is a winner.

Lemon Pomegranate Coconut Naked Cake [Vegan]

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To Make the Cake:

  • 3 cups of dairy-free milk
  • 2 teaspoons apple cider vinegar
  • 1 cup canola oil
  • 1 1/2 cup raw sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon extract
  • 1 lemon's zest
  • 3 3/4 cup pastry flour
  • 1/3 cup arrowroot powder or cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon turmeric
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt

To Make the Frosting:

  • 2 cans worth of coconut cream (2/3 cup)
  • 1 cup confectioner's sugar
  • 1 tablespoon freshly squeezed pomegranate juice and seed particles
  • 1/8 teaspoon xanthan gum


To Make the Cake:

  1. Preheat to 350°F. Mix the milk and vinegar together and let it curdle for a few minutes.
  2. Then the add oil, sugar, juice, extract, and zest. Stir to combine. Then sift in flour, powder, leaveners, and salt. Mix well.
  3. Pour equal portions into two pre-greased, 8-inch cake pans and bake for 35-40 minutes until a toothpick comes out clean.
  4. Let the cakes cool completely before frosting.

To Make the Frosting:

  1. Place coconut cream and sugar into bowl and whip for 5 minutes.
  2. Add in pomegranate, and xanthan gum.

Nutritional Information

Per Serving: Calories: 596 | Carbs: 86 g | Fat: 26 g | Protein: 5 g | Sodium: 50 mg | Sugar: 49 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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