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