Candida Diet Friendly Vegan Coconut Lemon Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Candida Diet Friendly Vegan Coconut Lemon Cake

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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.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 Native Forest Unsweetened Organic Coconut Milk Simple, 13.5 fl oz
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1 tbsp apple cider vinegar
2 cups organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
1 tsp baking soda
½ tsp salt

For the frosting

1 cup vegan butter, softened to room temperature
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
3 tbsp full-fat coconut milk
2 tsp lemon zest
1 tbsp fresh lemon juice
¼ tsp salt

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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