Easiest Coconut Vegan Lemon Cake


Y’all, this vegan lemon cake is NO JOKE. Fluffy, moist, and amazingly scrumptious, that is the best cake you can also make from scratch. Every chunk brings you the freshness of poppin’ lemon taste. It’s additionally naturally dairy free, with no vegan butter and a gluten-free possibility. So you may serve it at any vacation social gathering or springtime get-together.

Reality be informed, we don’t all the time have the time to make a time-consuming layered cake, however that doesn’t cease the intense lemon cravings from hitting! That’s why this lemon cake takes just one bowl and makes use of coconut topping because the finisher, making this dessert even EASIER.

And in case you’re a lemon fan, you’ll want to strive my scrumptious gluten free vegan lemon pie and these vegan lemon poppy seed muffins.

a heavenly slice of vegan lemon cake
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Finest ever eggless lemon cake with coconut topping

I’ve all the time been a sucker for lemons, and any sort of baked confection with zesty lemon is an actual winner for me. This cake relies on an previous Betty Crocker vanilla cake recipe, which makes use of eggs and butter and umm, zero lemons.

However like I stated, whenever you need that citrus repair, you’ll do something to get it. And so I tweaked this easy recipe to make my lemony desires come true.

overhead picture of a sheet pan of vegan lemon cake, ready to eat

One main change I made was substituting the eggs with carbonated water. This created a fluffy, ethereal, and moist texture that completely labored. For more information about substituting eggs in baking, try this really useful checklist.

Anyhoo, after making my alterations, I used to be so pleased with the cake that I made it once more…and once more. So now I suppose I’ll share it as a result of it’s not good to maintain good issues to your self, particularly cake.

I’m certain you’ll take pleasure in this fluffy, moist, and lemon packed cake as a lot as my household and I did!

Substances + Substitutions

Here’s what it’s good to make this simple vegan lemon cake, plus substitutions. Be sure you examine the recipe field beneath for precise measurements.

the ingredients needed for vegan lemon cake
  • All-purpose flour. I choose to make use of unbleached white flour. You may also substitute with a 1 to 1 all-purpose gluten-free flour, if wanted.
  • Granulated sugar. To make this vegan, you’ll want to use a pure cane sugar. Customary white sugar is processed utilizing bone char, and isn’t vegan. Coconut sugar and turbinado sugar would additionally work, though understand that it might change the flavour a contact.
  • Baking powder.
  • Salt. I take advantage of Himalayan pink salt.
  • Carbonated water. That is your egg alternative for this cake. Glowing water or seltzer water work right here too.
  • Oil. I choose utilizing canola as a result of it’s a impartial tasting oil, however you can even use olive oil or vegetable oil.
  • Lemon juice. Use a freshly squeezed lemon for the most effective style.
  • Lemon extract. This provides extra lemon taste and is scrumptious.
  • Coconut whipped topping (non-obligatory). As a substitute of worrying in regards to the frosting, I’ve topped this cake with coconut whipped cream for a deliciously simple finisher. I like utilizing the So Scrumptious or Truwhip manufacturers. After all, if you’d like actual frosting, you may high this cake with my simple coconut frosting.

How one can make the best vegan lemon cake

Making a dairy-free eggless lemon cake from scratch doesn’t must be sophisticated! Simply observe the straightforward steps beneath.

step by step photos on how to make vegan lemon cake
  1. Preheat oven to 350° F (176° C). Flippantly oil a 9×13 baking pan (or line the underside with parchment paper) and put aside.
  2. In a medium mixing bowl, add flour, sugar, baking powder, salt, and stir.
  3. Add in carbonated water, oil, lemon juice, and lemon extract. Utilizing electrical hand mixers, beat elements on medium pace till mixed effectively. Batter ought to be thick.
  4. Switch batter to cake pan and unfold out evenly. Pop within the oven for 35-40 minutes, or till the perimeters begin to flip golden brown and a toothpick inserted into the center comes out clear.
  5. Enable the cake to chill utterly (you may place within the fridge to relax sooner). Prime with coconut topping, if desired. Minimize into squares and serve.
finished vegan lemon cake out of the oven, ready to be topped with coconut

What number of days prematurely are you able to make this recipe?

You probably have a special day arising, and also you wish to make this vegan lemon cake forward of schedule, do it!

I like to recommend making the cake as much as 2 days prematurely, however maintain it refrigerated to stop the cake from drying out. Additionally, for greatest outcomes, wait to high it with coconut whipped cream till the evening earlier than your occasion– if the topping sits for too lengthy in your cake, it might make it soggy.

Storage + Freezing

  • When topped with coconut, this cake is saved greatest within the fridge for 2-3 days. Simply understand that the longer it sits, the extra doubtless the highest might turn out to be soggy.
  • You possibly can freeze this cake with out the coconut topping. Merely wrap in plastic and maintain frozen for as much as 3 months. To defrost, let it thaw out within the fridge in a single day. You possibly can then frost it with coconut topping.
picture of a fork about to slice vegan lemon cake

Often Requested Questions

Can this vegan lemon cake be made gluten free?

Completely! Merely change out the flour for an all-purpose gluten-free baking flour, such because the Bob’s Purple Mill model.

Are you able to add poppy seeds?

Yup! If you wish to make your lemon poppy seed desires a actuality, stir in 1 tablespoon of poppy seeds in step 2.

Are you able to bake into cupcakes or a bundt cake?

This cake can completely be made into cupcakes. Simply divide batter between 12 baking cups and bake for about quarter-hour, or till cooked by. For a bundt cake, grease bundt pan and add batter. Bake for 35-40 minutes or till cooked by.

picture of a bite of vegan lemon cake

Allergy Info

  • This lemon cake is 100% vegan, which means it’s egg-free and dairy-free. It’s also naturally nut-free and soy-free.
  • Make it gluten-free through the use of a gluten-free all-purpose baking flour of your selection, reminiscent of Bob’s Purple Mill model.

Extra vegan lemon and cake recipes

overhead picture of vegan lemon cake, sliced and on two plates

Best Coconut Vegan Lemon Cake

Randi Tisdall

Y’all, this vegan lemon cake is NO JOKE. Fluffy, moist, and amazingly scrumptious, that is the best cake you can also make from scratch. Prime with coconut whipped cream for a brilliant easy finisher.

Prep Time 5 minutes

Cook dinner Time 40 minutes

Whole Time 45 minutes

Servings 16

Energy 193 kcal

Substances 

Directions 

  • Preheat oven to 350° F (176° C). Flippantly oil a 9×13 baking pan (or line the underside with parchment paper) and put aside.

  • In a medium mixing bowl, add flour, sugar, baking powder, salt, and stir.

  • Add in carbonated water, oil, lemon juice, and lemon extract. Utilizing electrical hand mixers, beat elements on medium pace till mixed effectively. Batter ought to be thick.

  • Switch batter to cake pan and unfold out evenly. Pop within the oven for 35-40 minutes, or till the perimeters begin to flip golden brown and a toothpick inserted into the center comes out clear.

  • Enable the cake to chill utterly (you may place within the fridge to relax sooner). Prime with coconut topping, if desired. Minimize into squares and serve.

Notes

  • I choose to make use of unbleached white flour. You may also substitute with a 1 to 1 all-purpose gluten-free flour, if wanted.
  • To make this vegan, you’ll want to use a pure cane sugar. Customary white sugar is processed utilizing bone char, and isn’t vegan. Coconut sugar and turbinado sugar would additionally work, though understand that it might change the flavour a contact.
  • Glowing water or seltzer water work for this recipe too.
  • Olive oil or coconut oil work for this recipe too. Simply understand that in case you use coconut oil, you should ensure that all elements are room temperature, or it can harden the oil. 
  • As a substitute of worrying in regards to the frosting, I’ve topped this cake with coconut whipped cream for a deliciously simple finisher. I like utilizing the So Scrumptious or Truwhip manufacturers. After all, if you’d like actual frosting, you may high this cake with my simple coconut frosting.
  • You probably have a special day arising, and also you wish to make this vegan lemon cake forward of schedule, do it! I like to recommend making the cake as much as 2 days prematurely, however maintain it refrigerated to stop the cake from drying out. Additionally, for greatest outcomes, wait to high it with coconut whipped cream till the evening earlier than your occasion– if the topping sits for too lengthy in your cake, it might make it soggy.
  • When topped with coconut, this cake is saved greatest within the fridge for 2-3 days. Simply understand that the longer it sits, the extra doubtless the highest might turn out to be soggy.
  • You possibly can freeze this cake with out the coconut topping. Merely wrap in plastic and maintain frozen for as much as 3 months. To defrost, let it thaw out within the fridge in a single day. You possibly can then frost it with coconut topping.
  • This cake can completely be made into cupcakes. Simply divide batter between 12 baking cups and bake for about quarter-hour, or till cooked by. For a bundt cake, grease bundt pan and add batter. Bake for 35-40 minutes or till cooked by.
  • If you wish to add poppy seeds, stir in 1 tablespoon of poppy seeds in step 2.

Diet Info

Energy: 193kcal | Carbohydrates: 31g | Protein: 2g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Trans Fats: 1g | Sodium: 228mg | Potassium: 21mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Tried this recipe? Inform me about it + share!Remark and let me know the way it was! Then observe BVK on Pinterest @bohemianvegankitchen



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