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Lemon Pomegranate Coconut Naked Cake [Vegan]
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.
Ingredients You Need for Lemon Pomegranate Coconut Naked Cake [Vegan]
How to Prepare Lemon Pomegranate Coconut Naked Cake [Vegan]
To Make the Cake:
- Preheat to 350°F. Mix the milk and vinegar together and let it curdle for a few minutes.
- Then the add oil, sugar, juice, extract, and zest. Stir to combine. Then sift in flour, powder, leaveners, and salt. Mix well.
- Pour equal portions into two pre-greased, 8-inch cake pans and bake for 35-40 minutes until a toothpick comes out clean.
- Let the cakes cool completely before frosting.
To Make the Frosting:
- Place coconut cream and sugar into bowl and whip for 5 minutes.
- 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



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