Lemon Cake with Toasted Coconut Frosting
What you need Vegan Lemon Cake: - 320g/11oz Odlums Cream Flour - 300g/10.5oz White Sugar - 1 ½ tsp Bicarbonate of Soda - 3/4 tsp Salt - 360ml Soy Milk or
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at odlums.ie.
Cooking tools:
- Hand mixer
- Sifter
- Microplane
- Kitchen scale
- Offset spatula
- Cake pan
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Parchment paper
- Toothpick
- Refrigerator
- Skillet
Ingredients
- 320g/11oz Odlums Cream Flour
- 300g/10.5oz White Sugar
- 1 ½ tsp Bicarbonate of Soda
- 3/4 tsp Salt
- 360ml Soy Milk or Almond Milk
- 120ml Olive Oil (Canola can also be used)
- 1 Tbsp White Vinegar
- 1 tsp Vanilla Extract
- 3tsp Pure Lemon Juice
- 2 Tbsp Lemon Zest
- 540g/19oz Icing Sugar
- 175ml Coconut Cream, chilled
- 1tsp Goodalls Vanilla Essence
- 1tsp Lemon Juice
- lemon rind, grated (optional)
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