Easy Vegan Lemon Cake (6 Ingredients!)

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

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

1 tablespoon baking powder

½ teaspoon fine salt

¾ cup + 2 tablespoons (210g) ROOM TEMPERATURE full-fat coconut milk (THIS cannot be subbed, it replaces all oil/butter and is what makes the cake light and moist, it leaves NO coconut taste) I like Thai Kitchen and Taste of Thai brands, both work great here. DO NOT use the Polar brand, it is all stabilizers and additives and not pure coconut milk.

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

2 teaspoons vanilla extract

subheading: LEMON GLAZE:

1 cup (152g) powdered sugar

1 tablespoon (15g) fresh lemon juice

1 tablespoon (15g) non-dairy yogurt (plain or vanilla) This gives a nice tang, but if you don't have it, add ½ tablespoon of any creamy milk instead.

¼ teaspoon vanilla extract

Note: Ingredients may have been altered from the original.

Directions at thevegan8.com

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