Zesty and Moist Lemon Coconut Pound Cake Recipe
Lemon Coconut Pound Cake – a classic dessert that arouses fond memories of childhood. The tartness of freshly squeezed lemon combined with the subtle sweetness of coconut flavors makes this cake a crowd-pleaser. And even better, this recipe is vegan! So whether you’re vegan or not, you won’t be left out.
As a chef specializing in British cuisine, I’ve learned to appreciate good ingredients and have included some of the best ones to create this recipe. It’s easy to follow and requires only one bowl. Plus, it can be made with staple pantry items.
In this article, I’ll share with you everything you need to know about baking the perfect vegan Lemon Coconut Pound Cake. Don’t worry if you’re not much of a baker; the recipe, tips, and substitutions I’ll suggest will help you achieve bakery-quality results in no time.
Get ready to channel your inner baker and impress friends and family with this delectable vegan dessert. Let’s whip up some magic!
Why You’ll Love This Recipe
This vegan Lemon Coconut Pound Cake recipe is nothing short of extraordinary. It’s the perfect dessert to have right after a hearty dinner and its tangy sweetness will leave you wanting more. The play between the zesty lemon and creamy coconut makes this cake stand out from any other pound cake you might have tasted before.
Firstly, by choosing to make this recipe, you are making a conscious decision to also make a healthier lifestyle switch. This vegan pound cake recipe is completely devoid of eggs or butter and instead relies on plant-based substitutes, such as silken tofu and coconut oil, which are low in saturated fats and rich in healthy nutrients. You don’t have to sacrifice taste for health with this recipe!
Secondly, this lemon coconut pound cake recipe is incredibly easy to put together! All it takes is one large mixing bowl; hence you won’t have to spend hours cleaning up after yourself. With ingredients as common as flour, baking powder, sugar, arrowroot, and almond milk–just to name a few–you will already have everything you need for this cake in your pantry.
Thirdly, this recipe can be personalized in many ways based on your preference. You can add a lemon glaze to it for extra tartness or sprinkle toasted coconut flakes on top for added texture variation. The lemon zest topping ties the whole thing together nicely by adding an extra layer of flavor.
So whether you’re looking for a quick snack to eat between meals or a sweet treat to enjoy with your friends and family while catching up—this Lemon Coconut Pound Cake recipe is perfect for all occasions! Its irresistible flavors along with its health benefits truly make it an all-rounded dessert that everyone will love.
Ingredient List
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp arrowroot (or cornstarch)
- 3/4 cup granulated sugar
- 1/2 cup coconut oil, melted (plus more for greasing the pan)
- 1 block firm tofu (14oz), drained and crumbled
- 3/4 cup full-fat coconut milk (from a can), plus more as needed
- Zest and Juice of 1 1/2 Meyer lemons
- 1 tsp vanilla extract
Note: Check labels to ensure all ingredients are vegan.
This recipe has easy-to-find ingredients that together create a soft yet dense cake with a delicious lemon and coconut flavor. The measuring and mixing take just a few minutes, and then it is ready to bake in the oven. Tip: make sure you use Meyer lemons for their sweet flavor, but if you can’t find them, regular lemons will do!
The Recipe How-To
Now that we have all the ingredients ready, let’s start baking the Lemon Coconut Pound Cake! This recipe only requires one bowl for easier and quicker preparation.
Instructions
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Preheat the oven to 350°F (180°C). Grease a 10-cup bundt cake pan with vegan butter or cooking spray.
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In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
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Add in 1 tablespoon of arrowroot, then use a whisk to combine these dry ingredients together. This will help evenly distribute the mixture and avoid clumps in the batter.
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Pour in 1 cup of coconut milk, 1/2 cup of canola oil, 1/4 cup of lemon juice (about 1-2 lemons), and the zest from 2 lemons into the same bowl with the dry ingredients.
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Add in 5 ounces (140 g) of silken tofu, which will act as an egg substitute, and mix all ingredients with a hand mixer on low speed until just combined.
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Scrape down the sides and bottom of the bowl with a spatula to make sure everything is well incorporated without overmixing.
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Pour this batter into your prepared bundt cake pan.
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Bake for about 45-50 minutes until it’s fully cooked through, which can be tested by inserting a toothpick into the center of the cake; if it comes out clean or with only a few crumbs attached, it’s done! Let it rest for 5 minutes before flipping over onto a cooling rack.
Optional Lemon Glaze
For an even more flavorful finish, drizzle with our optional Lemon Glaze made with 1/2 cup of powdered sugar, 2 tablespoons of lemon juice, and a pinch of salt.
Substitutions and Variations
Any recipe can benefit from a little customization to fit your individual taste buds. This vegan Lemon Coconut Pound Cake recipe is no exception. Here are some substitutions and variations you might want to try:
– Flour: This recipe calls for all-purpose flour, but you could substitute with gluten-free flour or coconut flour to make it gluten-free or low-carb.
– Sugar: You can swap granulated sugar for coconut sugar, which has a lower glycemic index and adds an interesting depth of flavor.
– Oil: Canola oil works well in this recipe, but any neutral-tasting oil such as vegetable oil, grapeseed oil or sunflower oil could be used. For a richer flavor profile, try using coconut oil instead.
– Lemon juice and zest: If you don’t have fresh lemons on hand or if they’re out of season, you can use bottled organic lemon juice that has no added sugar or preservatives. If you’d like to add more zing to your cake, increase the amount of lemon zest used.
– Coconut milk: Full-fat coconut milk is the best option in this recipe, but it can be substituted with almond milk or another non-dairy alternative.
Experimenting with these substitutes will give you plenty of options for customising the cake’s taste and texture according to your liking. Remember, cooking is about creativity and having fun in the kitchen; who knows what delicious discoveries you may make!
Serving and Pairing
Once you have baked your vegan lemon coconut pound cake to perfection, it’s time to serve and enjoy! This cake is perfect for any occasion, from a midday snack to dessert after a family dinner. When serving, I like to cut into thick slices and garnish with fresh lemon slices and shredded coconut.
One of the beauties of this cake is that it pairs well with many different drinks. I love serving this lemon coconut pound cake with hot tea or coffee in the afternoon, but it also pairs perfectly with a glass of cold almond milk or even a scoop of vegan ice cream for dessert. The refreshing citrus flavor of the lemon pairs perfectly with the subtle sweetness of the coconut to make every bite taste like summer in a slice.
Additionally, if you’re looking for a more elevated serving option, try turning this cake into individual mini bundt cakes. Once cooled, use a small biscuit cutter to create mini rounds and layer them on a plate for individual servings. This presentation elevates the cake into an elegant dessert perfect for a fancy dinner party or even as wedding favors.
No matter how you choose to serve your vegan lemon coconut pound cake, your guests will not be disappointed. The combination of bright lemon flavors and sweet coconut make for an unforgettable and delicious dessert that will have everyone coming back for seconds.
Make-Ahead, Storing and Reheating
Preparing a delectable Lemon Coconut Pound Cake (Vegan) is an enjoyable task. However, making time for the cake’s preparation during a hectic week can be challenging. Well, no worries! You can prepare the cake in advance and store it without losing its freshness and flavor.
If you are planning to serve the Lemon Coconut Pound Cake (Vegan) within two to three days of baking it, then keeping it at room temperature would be a good idea. Ensure that you keep it in an airtight container or cover it with plastic wrap.
In case you are preparing the cake ahead of time for a special occasion, then freezing the cake would be preferred. First, let the loaf cake cool down completely, then wrap it tightly in plastic wrap or aluminum foil. Next, place it in a ziplock freezer bag and store it in the freezer.
To serve the frozen cake, leave it at room temperature to thaw for half an hour before reheating. Preheat your oven to 300°F and bake for approximately 15-20 minutes or until heated through.
Another option is microwaving a slice of cake for around 10-15 seconds on high heat or until warm.
Refrigerating the Lemon Coconut Pound Cake (Vegan) might cause the cake to dry out and lose its texture due to moisture condensation. So, refraining from storing them in a refrigerator is suggested.
Now that you know how to keep your Lemon Coconut Pound Cake (Vegan) fresh, you can bake it ahead of time and enjoy it whenever you wish!
Tips for Perfect Results
Now that you know the basics of preparing this vegan Lemon Coconut Pound Cake, I’d like to share with you some tips that can help you achieve perfect results every time you make it.
Firstly, make sure to measure your ingredients precisely. Baking is a science, and even the slightest variation in measurements can yield different outcomes. Use measuring cups and spoons for the dry and wet ingredients as directed in the recipe.
Secondly, be careful not to overmix the batter. Overmixing can cause gluten development which results in a dense texture. Stop mixing once all the ingredients are incorporated fully. Use a spatula to fold in any remaining flour gently.
Thirdly, preheat your oven before baking. Make sure that the oven is at the right temperature as specified in the recipe. This ensures that your cake bakes evenly.
Fourthly, use high-quality ingredients like fresh lemon juice and zest, vanilla extract, and good quality coconut milk. The flavor of these ingredients is key to achieving an amazing taste.
Fifthly, check for doneness using a toothpick or skewer inserted into the center of the cake. It should come out clean with no batter sticking on it.
Lastly, let the cake cool completely before slicing. Cutting it while it’s still hot can cause it to crumble and lose its shape. You may also refrigerate the cake before slicing to firm up for easy cutting.
By following these tips, you will get a fantastic vegan Lemon Coconut Pound Cake that will impress everyone who tastes it.
Bottom Line
In conclusion, this vegan Lemon Coconut Pound Cake recipe is a must-try for all baking enthusiasts out there. With its incredible combination of citrusy lemon and rich coconut flavors, this cake is perfect for any occasion. It’s not just vegan but also free from gluten and sugar, making it an ideal dessert for people with dietary restrictions.
The recipe is straightforward, easy to follow, and doesn’t require any fancy equipment. The secret behind its success lies in the use of fresh lemon juice and zest, creamy coconut milk, and tofu as an egg replacement. The cake is moist, fluffy, and bursting with tangy flavors that will make your taste buds dance with joy.
You can serve this cake on its own or pair it with a scoop of vanilla ice cream, a dollop of whipped cream or even some fresh berries. Its versatility makes it a great choice for any time of the day – you can enjoy it as a decadent breakfast treat or an indulgent dessert after dinner.
So why not give this vegan Lemon Coconut Pound Cake recipe a go? Besides getting to enjoy one of the best desserts you’ll ever taste, you’ll also impress your guests with your baking skills. And who knows? It might just become one of your go-to recipes for years to come!
Lemon Coconut Pound Cake (Vegan) Recipe
Ingredients
- 1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients)
- 3/4 cup coconut milk
- 1 cup sugar
- 1/3 cup canola oil
- 2 teaspoons vanilla
- 1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil)
- 1/2 teaspoon coconut extract (optional)
- 2 cups flour (I used white spelt)
- 3 tablespoons arrowroot
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325'F.
- Oil and flour a 9 x 5 inch loaf pan.
- Take a cup of the silken tofu and blend it until smooth.
- In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
- In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 60-70 minutes until a skewer comes out clean in the center.
- Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
- Bon Appetit!
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.