Lemon Coconut Cake
Vegan Lemon Cake
There is nothing more sad than having a solo cuppa tea (HA!) well at least from my stand point I think a tea needs/must be accompanied by either a biscuit (cookie) or a cake, mainly citrus because have you ever found a better combination for tea?
In certain occasions I want my cakes to have a non-golden contours because they will be entirely frosted and I want to have a very spongy texture all over but for this lemon cake the golden contours add certain elegance if I must say, I like to keep decoration at it’s minimal when having a rich flavored cake.
Cakes are so versatile and they yield fantastic, the decor your table and leaves your house with an inviting aroma that welcomes your guests and makes them feel celebrated; this lemon cake carries almond flour but if you don’t have it handy you may replace it with unbleached all purpose flour but the one thing I don’t suggest replacing is the almond extract because this is the one that adds the final punch to it….so go ahead preheat those ovens and share!
Lemon Coconut Cake
Vegan
Makes: 8 generous slices
Prep time:
Cook time:
- 1 cup AP flour
- 1/2 cup almond flour
- 1 pinch of salt
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 cup cane sugar
- 1 tsp apple cider vinegar
- 1/4 cup coconut oil, melted
- 1/2 cup milk (I used almond milk)
- 1/4 cup lemon juice
- 3/4 tsp almond extract
- 2 Tbsp lemon zest (aprox. 2 big lemons)
- 1/2 cup shredded coconut*
- A In a bowl add all dry ingredients but the shredded coconut and lemon zest. Pre-heat oven at 350F
- Mix the milk and lemon juice and let rest while you put together the rest of wet ingredients, in a separate bowl
- Now, add wet ingredients to dry and mix on medium low for a couple of minutes until thoroughly mix
- Add coconut and lemon zest and mix gently by hand for a few seconds until well incorporated
- Pour the batter in a buttered and lined mold and bake for 55 minutes
- Let rest in mild for 10 minutes and then transfer to a cooling rack. Decorate with toasted coconut, some lemon zest and drizzle some maple syrup
- Now it is ready to share and chat with a cup of tea…Bon Appétit
