The Best Vegan Lemon Cake with White Chocolate Frosting (Edit recipe)

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!

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	442
Fat:	29 g
Carbohydrates:	40 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	323 mg
Fiber:	8 g
Sugars:	13 g
Calculated per serving.

by Pascha Chocolate

View original recipe

Serves: 8

Ingredients

1 cup Coconut Milk, room temperature
1/3 cup Lemon Juice, room temperature
1/4 cup Coconut Oil, melted
1 Tbsp Lemon zest
1 tsp Vanilla Extract
1.5 cup Coconut Flour, sifted
1/2 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
2 tsp Baking Powder
1/2 tsp Sea Salt, fine
1 cup White Baking Chips
2.1 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