The Best Vegan Lemon Cake with White Chocolate Frosting
This decadent vegan lemon cake is full of bright, citrusy notes! Nothing says spring like tangy lemon treats. Actually, this is the time of the year when we see a lot of blueberry lemon muffins, lemon bars, etc. I thought we should kick start spring baking with this vegan lemon cake that is sure to brighten up your day and awaken your taste buds! This recipe is super simple to make. As a matter of fact, the hardest part about it is waiting long enough for the cake to cool down to add your vegan white chocolate frosting! The frosting is optional but trust me when I say, you're not going to want to skip this step. It's too easy to not make!
Ingredients
- 1 cup1 cup1 cup Coconut Milk, room temperature
- 1/3 cup1/3 cup1/3 cup Lemon Juice, room temperature
- 1/4 cup1/4 cup1/4 cup Coconut Oil, melted
- 1 Tbsp1 Tbsp1 Tbsp Lemon zest
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1.5 cup1.5 cup1.5 cup Coconut Flour, sifted
- 1/2 cup1/2 cup1/2 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
- 2 tsp2 tsp2 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt, fine
- 1 cup1 cup1 cup White Baking Chips
- 2.1 oz2.1 oz2.1 oz White Chocolate, (8 squares)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven the 350°F degrees and prepare a 8.5 x 4.5 inch loaf pan with coconut oil and parchment paper.
- In a large mixing bowl combine the coconut milk, lemon juice, coconut oil, lemon zest, and vanilla extract. Whisk together.
- Add in the sifted coconut flour, gluten-free flour, cane sugar, baking powder, and sea salt. With a spatula mix until combined and a thick batter forms.
- Add the in Pascha white chocolate baking chips and mix until just combined.
- Dump the vegan lemon cake batter into the prepared pan and gently but firmly press down evenly.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the edges are a light golden brown.
- Allow the lemon loaf cake to fully cool in the pan before removing.
- Using a double boiler, heat the Pascha vegan white bar squares stirring until fully melted and smooth.
- Remove the cooled lemon loaf cake from the pan and top with the melted white chocolate. Spread evenly over the top.
- Decorate as you please. We added sliced lemons, white chocolate chips, and dried flowers.
- Slice, serve, and enjoy!
Notes
Store any leftovers in an airtight container at room temperature for up to 7 days. This can be frozen in an airtight container for up to 6 months. // Recipe, photos and reel credit @cakedbykatie
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About This Recipe
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Cakes Dairy Free Egg Free Gluten Free Nut Free Pescetarian Plant Based Shellfish Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 390 |
Fat: | 29 g |
Carbohydrates: | 28 g |
Protein: | 6 g |
Cholesterol: | 0 g |
Sodium: | 319 mg |
Fiber: | 7 g |
Sugars: | 13 g |
Calculated per serving. |
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