Lemon Coconut Pound Cake Vegan
Bright, zesty, and utterly irresistible, this Lemon Coconut Pound Cake is a vegan masterpiece that combines tropical flair with citrusy vibrance. Featuring a moist and tender crumb thanks to rich coconut milk and melted coconut oil, this plant-based dessert is perfectly accented with fresh lemon zest and shredded coconut for a burst of fresh flavor in every bite. Easy to make with pantry staples, the cake bakes to golden perfection in just under an hour. Customize it with an optional tangy lemon glaze for an extra layer of sweetness and shine. Perfect for brunch, tea time, or as a crowd-pleasing treat, this vegan Lemon Coconut Pound Cake is a delightful combination of simplicity and sophistication that everyone will savor.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 1 cup Coconut milk (canned, full-fat)
- 0.25 cups Lemon juice
- 2 tablespoons Lemon zest
- 0.5 cups Coconut oil (melted and slightly cooled)
- 1 teaspoons Vanilla extract
- 0.5 cups Sweetened shredded coconut
- 1 cup Powdered sugar (optional, for glaze)
- 2 tablespoons Lemon juice (for glaze, optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, coconut milk, lemon juice, lemon zest, melted coconut oil, and vanilla extract. Whisk until smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients in batches, stirring gently after each addition until just combined. Be careful not to overmix.
Fold in the shredded coconut, ensuring it's evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pound cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before adding the glaze (if using).
For the optional glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled pound cake and let the glaze set before slicing.
Slice and serve your delicious Lemon Coconut Pound Cake! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 43.5 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 136 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
