It’s 40 days until our holiday back to South Africa, and I am so excited! Not only am I looking forward to seeing my family and friends, I’m really excited about all the foodie related things about visiting my home country. I’m super keen to visit the new cafes that have popped up since I left in 2014, and can’t wait to munch on all the fruit that you can’t get here in New Zealand.
So while my mind is inundated with excitement, I managed to create this delicious Vegan Lemon Coconut Cake recipe that turned out so well. It’s gluten free, low in carbs, high in healthy fats, full of flavor and is 100% vegan.
Loaded with plant based protein, this cake sure ticks all the boxes. I absolutely love the texture of the cake itself. It has that crumbly, decadent, melt in your mouth consistency – and I’m so pleased with the end result.
After a failed attempt of a protein pancake recipe (made with coconut flour – which I despise baking with), this cake held together so well. Buckwheat flour and almond meal combined so beautifully – and really gave that ‘fall apart’ texture that I love!
The coconut cream frosting adds a delightful contrast of flavor and texture with every bite. Together the two work so well! I’m such a fan of lemon baked goods, and am pleased to say I’d gladly make this recipe again and again.
A delicious and perfect textured cake that is gluten free, refined sugar free and 100% vegan. Full of lemon flavored goodness, topped with a delightful coconut cream frosting. A perfect healthy cake option.
- 1/2 Cup Dessicated Coconut
- 1/2 Cup Corn Meal/Finely Ground Polenta
- 1/2 Cup Buckwheat Flour
- 1/2 Cup Almond Meal
- 2 TBS Flax Meal - left aside to swell in 4 TBS warm water
- 4 TBS Warm Water
- 1/2 Tsp Flaked Sea Salt
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 3 TBS Lemon Zest
- 2 TBS Fresh Lemon Juice
- 3 TBS Organic Coconut Oil - melted
- 1/4 Cup Stevia Granules
- 4 TBS Rice Malt Syrup - add more if you have a sweet tooth
- 1/2 Cup Plant Milk - I used organic Soy Milk
- 1 Can Coconut Cream - refridgerated overnight
- 4 TBS Brown Rice Syrup - or sweetener of your choice
- 1-2 TBS Lemon Zest
- 1/2 Tsp Vanilla Extract
Pre-heat oven to 160C fan forced
Add the flax meal and warm water to a small bowl. Mix well and leave aside to swell.
Add all the dry ingredients into your food processor, and blend to combine.
Add the remaining wet ingredients, including the flax 'gel', and process until all combined.
Line the bottom of your spring form cake tin with baking paper - and grease well. I used an organic olive oil spray to grease, but you can also use coconut oil.
Pour the cake batter into the tin, even out the mixture and bake in the oven for 25-30mins @ 160C fan forced until cooked through and golden brown.
Remove from oven and allow to cool down fully.
Once cooled, gently scrape down the sides - and gently release the spring form, ensuring the cake doesn't stick to the side or brake apart.
Remove the coconut cream from the fridge and open.
Scrape out all the hard, solidified coconut cream - leaving the separated coconut water behind.
Place the hardened coconut cream into a mixing bowl. Add the remaining frosting ingredients, and blend for 3 -4mins with an electric hand held mixer/beater.
Once a smooth creamy frosting has formed, evenly spread over the cooled cake.
Garnish with lemon zest and enjoy.
Best stored in an airtight container in the fridge.
Use Organic and locally sourced wherever possible