Vegan Coconut Lemon Cake
Bright, citrusy, and impossibly tender, this layer cake proves that skipping eggs and dairy doesn't mean sacrificing a single crumb of texture or flavor. The secret is a clever combination of full-fat coconut milk and apple cider vinegar, which curdles into a plant-based "buttermilk" that keeps the layers moist and gives them a beautiful lift alongside the baking powder and baking soda. Melted coconut oil stands in seamlessly for butter in the batter, while fresh lemon zest and juice show up in both the cake and the frosting for a bright, sunny flavor that hits every single bite. The frosting itself — whipped vegan butter, sifted powdered sugar, coconut milk, and more lemon — beats up light and fluffy enough to rival any classic buttercream. Optional toasted shredded coconut pressed onto the sides and top takes the whole thing to bakery-level presentation with almost no extra effort. This recipe makes 12 generous slices, so it's an ideal centerpiece for birthdays, brunches, or any occasion where you want to genuinely impress a crowd — no one will guess it's entirely plant-based.
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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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