Easy Vegan Lemon Cake (6 Ingredients!)

1 ¾ cups (224g) reg. white all-purpose flour (this flour crucial to this cake) SEE NOTES BELOW for GF

¾ cup + 2 tablespoons (170g) fine granulated white sugar (SEE NOTES)

1 TAB baking powder

½ teaspoon fine salt

¾ cup + 2 tablespoons (210g) ROOM TEMP. full-fat coconut milk (THIS cannot be subbed, it replaces all oil/butter & makes the cake light & moist, with NO coconut taste) I like Thai Kitchen and Taste of Thai brands.

2 ½ TAB (37g) fresh lemon juice PLUS the zest of a lemon

2 teaspoons vanilla extract

subheading: LEMON GLAZE:

1 cup (152g) powdered sugar

1 TAB (15g) fresh lemon juice

½ TAB of any creamy milk OR

1 TAB (15g) non-dairy yogurt (plain or vanilla) for a nice tang

¼ teaspoon vanilla extract

subheading: NOTE:

You never need cups or to compare them to the weights, just use the scale & bowl & make sure to zero out between each ingred.

Note: Ingredients may have been altered from the original.

Directions at thevegan8.com

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