Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups organic cane sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ cups unsweetened almond milk (or any plant-based milk)
- 1 tsp apple cider vinegar (to make dairy-free “buttermilk”)
- ½ cup neutral oil (canola, sunflower, or melted coconut oil)
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- 2 tsp vanilla extract
For the frosting:
- 1 cup vegan butter (room temperature)
- 3–4 cups powdered sugar
- 2–3 tbsp coconut cream (scooped from chilled full-fat coconut milk)
- 1 tsp vanilla extract
- Optional: toasted shredded coconut for garnish
Instructions
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Make Dairy-Free Buttermilk
- Mix almond milk and apple cider vinegar in a small bowl. Let sit for 5 minutes.
Step 3: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 4: Add Wet Ingredients
- Stir in buttermilk, oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth but don’t overmix.
Step 5: Bake
- Divide batter evenly between pans. Bake for 28–32 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: Make the Frosting
- Beat vegan butter until fluffy.
- Gradually add powdered sugar, alternating with coconut cream.
- Add vanilla and beat until smooth and creamy.
Step 7: Assemble the Cake
- Frost one cake layer, stack the second, and cover the entire cake with frosting.
- Sprinkle with toasted coconut for a beautiful finish.
Tips & Variations
- For extra lemon flavor: Add ½ tsp lemon extract to the frosting.
- For a nut-free version: Use soy milk or oat milk instead of almond milk.
- For cupcakes: Bake 18–20 minutes in a lined muffin tin.
Result
A light, fluffy, and citrusy dairy-free lemon coconut cake that tastes like sunshine on a plate — perfect for birthdays, brunches, or any special gathering. 🍋🥥✨