Red Meat Allergy Friendly Vegan Coconut Lemon Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
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Learn more →Ingredients
12 servings
For the cake
- 2 cans (13.5 oz each) full-fat coconut milk, shaken
- 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
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
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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