Name: Vegan Lemon Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Northwest
Ingredients: 1 1/2 cups sugar; 2/3 cup olive oil; 1 can full-fat coconut milk ( 13.5-14 oz) (or sub 1 1/4 cups yogurt or sourcream); 3 tablespoons lemon zest, don’t skimp; 1/2 cup fresh lemon juice (3-4 Meyer lemons) or use regular lemons; 2 tsp vanilla; 3 cups all-purpose flour (or sub Bob’s Red Mill GF flour blend); 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 1 1/2 cups shredded coconut or flaked coconut, lightly toasted

Description

A one-bowl recipe for vegan lemon bundt cake with toasted coconut, topped with a lemon glaze.

Ingredients

Units Scale

1 1/2 cups sugar
2/3 cup olive oil
1 can full-fat coconut milk ( 13.5–14 oz) (or sub 1 1/4 cups yogurt or sourcream)
3 tablespoons lemon zest, don’t skimp
1/2 cup fresh lemon juice (3-4 Meyer lemons) or use regular lemons
2 tsp vanilla
3 cups all-purpose flour (or sub Bob’s Red Mill GF flour blend)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups shredded coconut or flaked coconut, lightly toasted

Lemon Glaze Recipe

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Instructions

Preheat oven 350F
In a large bowl mix (or stand mixer) whisk sugar, oil, coconut milk, lemon juice, zest, and vanilla. Sift in flour, baking powder, baking soda mixing in batches. Mix well after each addition. Add salt and shredded coconut. Stir.
Grease and flour a bunt pan, really well, and pour the mixture in.
Bake 1 hour or until a toothpick comes at clean and internal temp reaches 200F. (You could also make these into cupcakes, filling 2/3- 3/4 full and baking for 20-25 mins ). Cupcakes will bake faster – in either case, check by inserting a skewer or toothpick, if it comes out clean, it’s done.
While it’s baking make this Lemon Glaze.
Let the cake cool 20-30 mintues before inverting. Carefully slide a thin knife gently down the sides to loosen. Invert the bundt cake by placing a big plate (or cake plate) over the bundt cake then invert both. Firmly tap the bottom of the bundt pan a few times, to release.
Drizzle the top of the cake with the lemon glaze. Sprinkle with toasted coconut before the glaze sets so the coconut sticks- or use powdered sugar if you like.
Store the cake a room temp, lightly covered for up to four days on the kitchen counter. Or freeze.

Notes

This recipe was originally from Epicurean Vegan- who got it from Veganomics- with some slight changes. You can swap out the coconut milk for whole milk yogurt or sour cream- not vegan.

Nutrition

Serving Size:
Calories: 416
Sugar: 33.4 g
Sodium: 364.9 mg
Fat: 19.2 g
Saturated Fat: 7.9 g
Carbohydrates: 58.7 g
Fiber: 1 g
Protein: 3.9 g
Cholesterol: 0 mg