Ingredients:
- 2 tbsp La Vida Vegan Coconut Spread
- 310 g plain flour
- 180 g sugar
- 215 g plant-based margarine (or melted coconut oil)
- 250 ml coconut milk
- 110 g desiccated coconut
- 4 vegan eggs (made using egg-replacer powder)
- 2 lemons (for both zest and juice)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
The instructions:
- Preheat your oven to 180°C and line a loaf tin with baking paper.
- Sift the flour into a large bowl. Add the baking powder, baking soda, and salt, and set aside.
- Use a food processor or hand mixer to cream the sugar with the plant-based margarine (or melted coconut oil) until light and fluffy.
- Add the La Vida Vegan coconut paste and the 250 ml of coconut milk and mix until smooth. Then add the vegan eggs one at a time (or their equivalent, such as chia or flaxseed eggs), mixing well after each addition.
- Zest the lemon and squeeze out the juice. Add both the zest and juice to the wet mixture, mixing thoroughly.
- Gradually add the flour mixture to the wet mixture in three parts, mixing on medium speed until well combined. Stir in the desiccated coconut for added flavour and texture.
- Pour the batter into the prepared loaf tin and bake for 50 to 60 minutes.
- Check the cake by inserting a skewer; if it comes out clean, the cake is ready.
- Allow the cake to cool completely on a wire rack before serving.
Enjoy your zesty, tropical treat! 🌱
