This is my go-to cake, this is the kind of cake that people will talk about for years after you’ve made it for them! Yes! This cake is THAT good!! I make it all the time. It’s easy and versatile. I’ve added poppy seeds with an almond lemon glaze, peanut butter (minus the lemon) for a peanut butter cake, and I love to make cupcakes and top them with dark chocolate ganache! Hungry yet? Let’s get started!
Vegan Coconut Lemon Cake
1 can 14 oz. coconut milk 1/4 almond milk (or milk of your choice) 1/3 cup unsweetened applesauce 1/3 cup oil 3/4 cup sugar 2 tsp vanilla extract 1/4 cup lemon juice 1 Tbsp lemon zest 2 tsp baking powder 1 tsp baking soda 1 tsp salt 3 cups flour
Preheat oven to 350. Grease bundt pan.
In a large bowl, combine coconut milk, almond milk, applesauce, oil, sugar, vanilla, lemon juice, and lemon zest. Stir to combine. Sift in baking powder, baking soda, salt, and flour. Mix until combined, careful NOT to over mix! Pour into prepared/greased pan and bake for 35-40 minutes or until toothpick comes out clean. Let it cool for 10 minutes in pan, then invert cake out of pan and transfer to wire rack to cool completely.
Squeeze the juice from one small lemon into bowl, add powdered sugar 1 TBSP at a time, until glaze thickens, spoon over cake once cooled.
*This recipe was adapted from Veganomicon’s coconut lemon bundt cake