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Vegan Coconut Lemon Cake

Rachel Cooks®
  • 60 minutes
  • Serves 12

INGREDIENTS

1/3 cup

coconut oil, melted

1/3 cup

coconut milk

1

teaspoon white vinegar

juice from 1/2 of a lemon

1

tablespoon vanilla extract

zest of a whole lemon

1/2 cup

raw cane sugar

1 1/2 cups

flour

1

teaspoon baking soda

1/2

teaspoon salt

1/2 cup

unsweetened shredded coconut, divided

3

tablespoon coconut oil

2

tablespoon coconut milk

1

teaspoon vanilla extract

1 1/2 cups

powdered sugar

1

lemon, thinly sliced for top of cake