Lemon coconut vanilla cake

Vegan, gluten and refined sugar free

Beautiful spring feels with one of the most delicious cakes I ever made. Zesty lemon, creamy coconut and dreamy vanilla create a mouth watering combination, which will make you happy inside out. Also paired with health foods superbombs - chia and oats, a slice (or 2) of this stunner will never make you feel guilty.

Ingredients:

For the base:

1 cup oat flour

1/2 cup coconut flour

1 cup shredded coconut

200ml 60% fat coconut milk

2 TBS chia seeds

a zest of 2 lemons

juice of 1/2 lemon

a pinch of vanilla bean powder

3 TBS coconut blossom sugar

a pinch of Himalayan salt

a splash of water (optional)

1 tsp baking powder

For the icing:

1 cup coconut cream

1/2 cup shredded cacao butter

2 TBS raw cacao powder

2 TBS coconut blossom sugar

1/4 cup of warm water

a pinch of vanilla bean powder

a pinch of Himalayan salt

Instructions:

Mix all the wet base ingredients. Start adding sugar, salt, vanilla - mix well. Start gradually stirring in oat and coconut flour. Add the baking powder. Once all the ingredients well combined - mix the shredded coconut in, after add the chia seeds. Pour into the mould and bake at 180C for 30 min or until golden. Once the cake is ready, let it cool down completely.

Meanwhile start preparing the icing by gently melting the coconut cream and cacao butter in a water bath. Once the consistency is perfectly liquid and smooth, start adding the sugar in, keep stirring until it dissolves. Add the water, salt and vanilla. Then start gradually adding the cacao powder while stirring continuously. The icing is ready once the final texture is perfectly smooth and thick enough.

Pour the chocolate icing over the cake and enjoy immediately.

Much love,

Inga