Sometimes what we want most is a simple cake to eat for lunch with a cup of tea… This Vegan Lemon and Coconut Cake was designed to sweeten those good times.
This vegan coconut and lemon cake is a true cake for all seasons! it’s perfectly fruity for a light summer dessert and ideal for a bright pick-me-up in the depths of winter!
EASY VEGAN LEMON CAKE
This vegan lemon cake is pure lemony perfection! cakes I’ve EVER TASTED in my life! And bonus, it also happens to be the easiest. My husband practically inhaled this cake. Lemon is his favorite dessert flavor, I looked around the internet for lemon cakes in general, I saw many lemon bread cakes. And I definitely want to do one of them too!. Well, he couldn’t keep his hands off of this one! This cake is for those who want a back-to-basics straight forward cake with no-fuss, and I’d say it’s also truly a cake of all seasons.
Many Friands writing me asking for extremely simple and basic ingredients in a cake, I created the easiest cake I’ve ever created. It took me 3 trials to get the texture just right, but friends, it is SO light, so fluffy and amazingly, delicious! And talk about easy, only 6 ingredients and it’s also oil-free.
In evening times and gatherings, one of the most famous types of sweets is “Vegan Lemon Coconut Cake”. Every housewife always brings delicious cakes to her family and play with a drink or a cold one, but doesn’t taste oil-free I promise. It’s moist, buttery and fantastic! With the glaze,! How is that for an easy vegan lemon cake??
Why is eating lemon so good for health?
Lemon is one of the citrus fruits that belongs to the sedge family. It is characterized by the shortness of its bushes, extending about six meters. It is characterized by its oval shape and yellow color. It is also characterized by containing many vitamins and important elements; Such as: vitamin C, vitamin B complex, calcium, and iron.
At the present time, lemon is used in many diverse fields; Including: nutritional fields, cosmetic fields, and health fields, and in this article we will talk about its benefits for the body.
1- Promote iron absorption
Eating foods rich in vitamin C along with foods rich in iron helps to improve the absorption of iron from these foods and improve the body’s ability to utilize it.
Therefore, the use of acid in moderation during food preparation helps to combat anemia
2- Fighting respiratory diseases
Yellow citrus fruits help treat various respiratory problems, including breathing difficulties and annoying asthma attacks, due to its richness in vitamin C, which is important for immune and respiratory health.
Lemon is also an important natural remedy for sore throats due to its antibacterial properties
3- Anti-kidney stones
Lemon contains citric acid in concentrations that exceed other types of citrus, such as: grapefruit and orange, and this acid helps prevent the formation and crystallization of kidney stones.
4- Beneficial for cardiovascular health
Eating lemon juice helps to combat cardiovascular disease, due to its richness in potassium, which is important for the health of the circulatory system.
Potassium helps control blood pressure levels and stimulates the body to relax physically and mentally, and the vitamin C in acid helps maintain a healthy heart.
Lemon juice or even the fruits themselves help treat colds, flu and any fever that may accompany them, especially since eating acid increases body sweating, which leads to lowering body temperature and thus fighting fever.
6- Cancer prevention:
Lemon contains 22 anti-cancer compounds. Among these compounds, lemon oil, as studies have shown that this oil was able to stop the growth of tumors in laboratory animals. In addition, lemon contains “flavone glycoside”, which is able to stop the division of cancer cells.
Coconut cake is delicious, lemon cake too… So why not combine the two into one? These ingredients combine super well with each other in several preparations, and with this Coconut and Lemon Cake it couldn’t be different. It’s really tasty , too. One of my favorites. It is soft, but at the same time firm because of the coconut fat. The lemon gives it a very special touch.
In addition to being delicious, this cake is also very easy to prepare . It’s basically mixing everything in the recommended order and taking it to bake. The ingredients are simple and affordable , you probably already have them all (or almost) at home. And, because it’s vegan, it doesn’t take cow’s milk or eggs. It still grows, okay?!
That’s why you’ll love this Vegan Lemon Coconut Cake!
- When mixing lemon and coconut mixture, you get a very delicious taste and wonderful color.
- It’s a fluffy cake but at the same time a little moist because of the grated coconut.
- It has no animal products, so it’s great for people with allergies to eggs or dairy products.
It is also a great idea for a light and healthy weekend meal with the family, or five o’clock tea with friends in the parks or home garden that will plant in you a beautiful and wonderful feeling.
Ingredient list :
As always, all simple and easy to find in any supermarket!
You will need the following:
- Grated coconut, I don’t think I need to say anything about this ingredient, right?!
- Lemon, we’re going to need zest and juice. So remove the zest first and then the juice!
- Coconut oil, or any other fat you prefer. You can use olive oil or sunflower oil for example.
- Plant milk, I like to use oat or soy milk, but either one works!
- Brown sugar, or your favorite sugar.
- Wheat flour, or spelled flour. You can use the one you like the most.
Best Vegan Lemon Coconut Cake RrecipeCourse: Gateaux Recipes
This vegan coconut and lemon cake is a true cake for all seasons! It’s perfectly fruity for a light summer dessert and ideal for a bright pick-me-up in the depths of winter! The post Vegan Coconut and Lemon Cake appeared first on School Night Vegan.
2 cups all-purpose flour or spelled flour
1 cup grated coconut
2 teaspoon of bicarbonate of soda
1 cup brown sugar, or coconut sugar
Zest of 1 lemon
juice of 1 lemon
1 cup + 1/2 cup plant-based milk
1/2 cup coconut oil, olive oil or sunflower oil
- Preheat the oven to 180° and line a baking sheet with parchment paper, or grease it with butter.
- In a bowl, combine the flour, grated coconut, bicarbonate of soda, sugar and lemon zest.
Mix everything very well.
- Add the vegetable milk, oil and lemon juice and with the help of a spatula mix everything until you get a homogeneous mass.
- Pour the dough into a shape already lined with parchment paper
(or greased with butter) and place in the oven for about 35/40 minutes, or until a toothpick comes out clean.
- Let cool before unmoulding.