Vegan Lemon and Coconut Tendercake with a Lemon Glaze Icing

Vegan Lemon and Coconut Tendercake with a Lemon Glaze Icing

I was looking for a vegan cake recipe for our reiki day here at De Tout Coeur Limousin and I came across this delicious bake by Nigella Lawson. In the original recipe she tops the cake with a coconut yoghurt and blueberry compote. I stuck with a simple lemon glaze, which adds a lovely sharpness to complement the sweet, moist, almost pudding-y lemon and coconut cake, creating a sort of lemon drizzle cake hybrid. The recipe was a great success, and one that we will be definitely baking on a regular basis for our friends and guests here. A great recipe for a bit of weekend baking. Bon appetit! 

Vegan Lemon and Coconut Tendercake with a Lemon Glaze Icing

ingredients

• 225g/8oz plain flour

• 1½ tsp baking powder

• ½ tsp bicarbonate of soda

• ¼ tsp fine sea salt

• 150ml/5fl oz vegetable oil, plus extra for greasing

• 150g/5½oz caster sugar

• 275ml/9½fl oz coconut milk

• 2 lemons, zest and juice

• 1 tsp vanilla extract
• 
  

lemon glaze icing

5-6 tablespoons icing sugar 

Juice of 1/2 - 1 lemon (enough lemon juice to make a thick icing glaze )

method

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease/line a cake tin - you can use a  20cm/8in cake tin or a loaf tin. 
2. Mix the flour, baking powder, bicarbonate of soda and salt in a large bowl.
3. Whisk the oil, sugar and coconut milk together, followed by the lemon zest, 3 tablespoons of juice and the vanilla extract.
4. Pour the liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes. The top will be golden brown, the sides shrinking away from the tin and a skewer should come out clean. Place the cake on a wire cooling rack and leave to cool completely in its tin. 
5. To make the lemon glaze icing first zest the lemon and leave to one side. Make a simple lemon glaze icing by gradually adding lemon juice to the icing sugar - you want a thick, but pourable glaze consistency.  
6. Drizzle the lemon glaze over the cake, leave to set for about an hour or so before serving the cake in slices. 

Baking tips: 

Use as much of the thick/creamy part of the coconut milk as you can. I would not recommend using low fat/reduced fat coconut milk for this recipe. 

This recipe should also work well using lime juice and zest instead of the lemon, or even a combination of the two. 

Do not be tempted to remove the cake from its tin until it is completely cool - it fragile and likely to break until it has time to cool and firm up. 

adapted from recipe by Nigella Lawson for Lemon Tendercake

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