This cake is dairy and egg free.

Lemon Cake with Coconut Frosting

This cake is dairy and egg free. It is an adaption of a vegan chocolate cake that I have been using regularly since becoming dairy free for our baby. I wanted something nice (but not chocolate) for my birthday and this definitely was it.

Ingredients

• 445 g plain flour
• 2 cup sugar
• 2 tsp bicarbonate of soda
• 1 tsp salt
• 1 1/2 cup hot water
• 1/2 cup lemon juice
• 2/3 cup rice bran oil
• 2 tsp apple cider vinegar
• 1 lemon rind

Lemon Drizzle

• 1/4 cup sugar
• 1/4 cup water
• 1/4 cup lemon juice

Coconut Frosting

• 270 mls coconut cream
• 2 1/2 cup icing sugar
• 1 cup margarine

• Method

  • STEP 1In a large bowl, whisk together flour, sugar, baking soda and salt.
  • STEP 2Add liquid ingredients and mix until smooth.
  • STEP 3Line a cake tin with baking paper and pour cake batter into tin
  • STEP 4Bake at 180C for ½-¾ hours or until an inserted knife comes out clean.
  • STEP 5Leave in cake tin and use a toothpick to poke holes all over the top.
  • STEP 6Spoon over lemon drizzle to taste.
  • STEP 7Leave to cool in tin.
  • STEP 8Spread with coconut frosting.
  • STEP 9Lemon Drizzle: Combine sugar, water and lemon juice in a small saucepan and bring to a boil over low heat.
  • STEP 10Coconut Frosting: In a large saucepan bring coconut cream to the boil and reduce liquid down until syrupy. Refrigerate to cool.
  • STEP 11In a mixer, whip the margarine until fluffy, add ½ cup of cold reduced coconut cream and beat until combined.
  • STEP 12Add icing sugar one cup at a time. Only add enough to achieve desired consistency for frosting.

  Notes

  The lemon drizzle isn't necessary but I really wanted a strong lemon flavour to this cake. I have made this again since submitting the recipe and discovered that it is even better if you make the following changes: 1. Substitute 1 of a cup of flour for coconut. 2. Cook the mix in two cake tins - the cake cooks a lot faster and the texture is better. Use dairy-free margarine.