Imagine biting into a heavenly little cake that instantly whisks you away to a sun-drenched tropical paradise – that's exactly what these Little Lemon Coconut Cakes promise! Combining the bright, zesty notes of fresh lemon with the rich, creamy essence of coconut, these vegan delights are about to become your new obsession. Whether you're a seasoned baker or a curious kitchen novice, these mouthwatering cakes are surprisingly simple to create and guaranteed to impress everyone from family to dinner guests.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 8 cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1/2 cup sugar
- 1/2 cup almond milk
- 1/4 cup coconut oil
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 8 silicone or paper cupcake liners, lightly greasing the edges to prevent sticking.
- In a large mixing bowl, sift together all-purpose flour, coconut flour, baking powder, baking soda, and salt to ensure a smooth, lump-free dry mixture.
- In a separate bowl, whisk together sugar, almond milk, melted coconut oil, and fresh lemon juice until the mixture is well combined and slightly frothy.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cakes dense.
- Fold in the shredded coconut, distributing it evenly throughout the batter.
- Divide the batter evenly among the 8 prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Remove from the oven and let the cakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- For the coconut glaze, mix powdered sugar with coconut cream and a splash of lemon juice until smooth, then drizzle over the cooled cakes.
- Garnish with additional shredded coconut and a small lemon zest curl if desired. Serve and enjoy!
Tips
- Ingredient Temperature Matters: Ensure your almond milk and coconut oil are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cakes.
- Check Oven Accuracy: Use an oven thermometer to confirm your oven's actual temperature, as variations can affect baking results.
- Cool Completely Before Glazing: Allow cakes to cool entirely to prevent the glaze from melting and sliding off.
- Customize Your Garnish: For extra flair, toast some of the shredded coconut before sprinkling on top for a deeper, nuttier flavor.
- Storage Tip: These cakes stay fresh in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
