Peter Rabbit: Vegan Coconut and Lemon Cake
Vaani Wadman of SugarPlum Bakes, is well known for designing fabulous cake decorations, and making wonderful celebration cakes. What is less frequently talked about is just how delicious they taste.
We had a party recently, and I asked Vaani to make a Peter Rabbit cake. It of course looked great, as you can see, but we added a slight complication – most of our family are Vegan, and so the cake was viewed with slight suspicion by some of our guests!
Is it possible to make a vegan cake that tastes just as good as a dairy based cake? Definitely yes! It was in fact unanimously agreed, even by the greatest cynics amongst our guests, that it was one of the most delicious cakes ever tasted and not a crumb was left.
Here is Vaani’s recipe for her Vegan Coconut and Lemon Cake.
Cake (makes a 6” layer cake):
- 210g organic plain flour, sieved
- 200g unrefined caster sugar
- 1tsp bicarbonate of soda
- Pinch of salt
- 180ml organic coconut milk
- 120ml sunflower oil
- 1tbsp apple cider vinegar
- 2tbsp freshly squeezed organic lemon juice
- 1tsp vanilla extract
- Grated zest of 1 organic lemon (unwaxed)
Dairy Free Frosting:
- 265g dairy free margarine
- 415g icing sugar, sieved
- 3-4 tbsp organic coconut milk
- 1tsp vanilla extract
- Grated zest of 1 lemon (unwaxed)
- Preheat the oven to 180 degrees and line & grease 2 x 6” cake tins.
- Combine the dry ingredients: flour, sugar, bicarbonate of soda and salt in a bowl and mix.
- In another bowl, beat together the coconut milk, sunflower oil, cider vinegar, lemon juice, vanilla extract and lemon zest.
- Make a well in the centre of the dry ingredients and pour in the wet mixture. Fold in the ingredients until just combined. Be careful not to over-mix.
- Divide the mixture between the 2 tins. Place both cake tins on the centre shelf of the oven for 30-35 minutes or until cooked through. The tops of the cakes will be golden in colour, and a skewer inserted into the cake will come out clean.
- When cooked, transfer the tins to a cooling rack and allow the cakes to cool completely before removing from the tins.
- To make the dairy free-frosting whisk the dairy-free margarine and icing sugar together until light and fluffy. Add 2-3 tablespoons of the coconut milk and vanilla extract to achieve a smooth and creamy consistency, then stir in the grated lemon zest.
- Next, cut each of the cakes in half so that you have 4 cake layers.
- Assemble the cake by spreading the frosting in between each layer, until you have stacked all 4 layers.
This cake is best eaten within 24-48 hours. Store in an airtight container until you’re ready to serve.