Low Sodium Vegan Coconut Lemon Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

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Ingredients

12 servings

For the cake

2 cans (13.5 oz each) full-fat coconut milk, shaken
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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1 tbsp apple cider vinegar
2 cups organic cane sugar
½ cup coconut oil, melted and cooled
1 tbsp lemon zest (from about 2 lemons)
3 tbsp fresh lemon juice
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the frosting

1 cup vegan butter, softened to room temperature
3 cups powdered sugar, sifted
3 tbsp full-fat coconut milk
2 tsp lemon zest
1 tbsp fresh lemon juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

½ cup toasted shredded coconut (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a large bowl, whisk together the coconut milk and apple cider vinegar. Let stand for 2 minutes until slightly curdled, then whisk in the sugar, melted coconut oil, lemon zest, lemon juice, and vanilla extract until smooth.

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