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Sunday, 20 August 2017

Lemon & coconut cake recipe

Vegan, gluten-free, wheat-free

Say hello to the best vegan lemon cake EVER!
This dreamy, moist and ultra zesty cake is vegan and gluten/wheat-free, packed full of flavour and infused with real lemons. It's difficult not to dive right into it!

This cake is an easy lemon & coconut sponge with homemade vegan lemon curd and light, lemon buttercream! Doesn't it sound heavenly?!
I made this cake for my dad's birthday and decided on this lemon and coconut cake as he loves fruity cakes, especially lemon.

It's the perfect mix of sweet and zesty. The lemon curd & candied lemons take this cake to another level of scrumptious!!!

Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- 12-15
Level- Easy

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Ingredients for the cake
-480ml of almond milk (I use unsweeetened)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour (I use gluten-free)
-490g of golden caster sugar
-3 tablespoons of desiccated coconut (I use unsweetened)
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-Pinch of salt
-120g of coconut oil (melted)
-2 teaspoons of vanilla extract
-2 teaspoons of lemon extract

Ingredients for the buttercream frosting
-250g of dairy-free margarine/butter (I use Tomor)
-620g of icing sugar
-1/4 teaspoon of vanilla extract
-2 teaspoon of lemon juice

Get my lemon curd recipe here

Ingredients for the lemon slices
-85g of golden caster sugar
-170ml of water
- lemon juice
-1 lemon (sliced)
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To make the cake

Step 1- Preheat your oven to 178 degrees c and line two 9inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, desiccated coconut, baking powder, bicarbonate of soda and salt.

Mix well to combine.

Step 4- Add the melted coconut oil, vanilla & lemon extract to the 'buttermilk' and whisk to combine.


Step 5- Add the wet ingredients into the dry and mix.
Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the frosting

Step 1- In a bowl or stand mixer, cream the butter on high then add in icing sugar, vanilla extract, and lemon juice.
Add milk if needed.
Step 2- Level off your cakes (if needed) with a sharp knife.

Step 3- Sandwich the cakes with buttercream.

I added a layer of lemon curd in between the cakes.
Make sure on the top layer to turn the cake upside down for a flat top.
Step 4- Crumb coat the whole cake and pop into the fridge for an hour to chill.
I crumb coated the cake with the buttercream and when firm, applied a second coat for a thick & clean coat.
(Watch this amazing video for tips on how to smoothly frost a cake)

Step 5- Once the frosting is firm, I decorated my cake with some extra frosting in a piping bag fitted with a Wilton 2D tip and added some stars around the top of the cake, a drizzle of vegan lemon curd on the top of the cake and added some lemon zest & desiccated coconut for decoration. 


I also added on some homemade candied lemons.


To make candied lemons

Step 1- In a pan over medium heat, heat the sugar, water and lemon juice until the sugar has dissolved.
Step 2- Add in the lemon slices, turning them over occasionally.
Cook them for around 15-18 minutes until the rind is soft and the lemons are turning clear.
Step 3- Remove from the heat and place onto wax paper or kitchen paper and allow to cool fully before decorating the cakes!
I sliced my lemons so everyone could have one on their slice of cake.



Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!


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Holly Jade
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