Moist Lemon Cake with Coconut Icing (vegan & gluten free)

Vegan lemon cake

If you follow me on Instagram, you may have seen this lemon cake already. I shared it on the 4th of July in the form of a patriotic flag, just as my aunt and I baked one a few (ok maybe 12) years ago in the USA.

Btw, this would be the perfect time to head over to your Instagram and follow me over there (@thisisminamade). It’s where I post recipes like this one occasionally, as well as travel logs in my Insta-Stories.

Meanwhile I enhanced the cake recipe and I’m very happy with the result. Among other things, I swapped bananas with apple sauce and added some sparkling water. The outcome: a very tasty sweet and sour lemon cake. You may have noticed already that I like to use oat flour (= ground oats) instead of regular white flour. The reason is just that oats are very nutritious while white flour basically consists of empty calories. Of course, some dishes may taste a little different then, but different doesn’t necessarily mean bad, right?

The best example would be my recipe for the probably healthiest yet very tasty pancakes ever. Besides oats you’ll only need a banana and water (additional ingredients are optional) to make them.

lemon cake vegan gluten free

Back on the lemon cake…Another ingredient, which might be unknown by you and therefore worth talking about would be xylitol. As a sugar substitute, xylitol is considered a healthier alternative since it has 40 percent fewer calories and doesn’t raise blood sugar levels as much. It’s also believed to prevent tooth decay. Sounds amazing, doesn’t it? There’s a small catch though: consumed in larger quantities, xylitol may purge. If that’s not what you’re planning, be sure to limit the amount of cake slices to 1-2 a day. Looked at it that way, this may even be helpful…

WARNING: Xylitol is extremely toxic to dogs
Moist Lemon Cake with Coconut Icing (vegan & gluten-free)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Author: Mina
For the cake
  • 3 cups oat flour (= 3 1/4 cup oats ground into flour)
  • 1/2 cup + 2 tbsp sugar (see notes)
  • 1-2 tbsp lemon zest (from 1/2 lemon), to taste
  • 2 tsp baking powder
  • 1 tsp vanilla powder (or 1/2 tsp extract)
  • a dash of salt
  • 5 tbsp apple sauce
  • 1/2 cup plant milk (e.g. almond milk) (100 ml)
  • 5 1/2 tbsp sparkling water (or more plant milk) (80 ml)
  • 4 tbsp lemon juice, fresh (from 1- 1 1/2 lemons)
For the icing
  • 3.5 oz coconut butter (NOT coconut oil!) (100 g)
  • 1 tbsp maple syrup
  • 1-2 tbsp lemon juice
  1. Preheat the oven to 350° F (180° C) and grease a loaf pan (or any other baking dish) or line it with parchment paper.

  2. If not ground already, start by grinding oats into flour. 

    To a bowl add oat flour and all the other dry ingredients, thus sugar, lemon zest, baking powder, vanilla (if using powder) and salt. Mix well to combine.

  3. In another bowl mix together all the wet ingredients (apple sauce, milk water and lemon juice) and add to dry ingredients. 

  4. Pour batter into loaf pan and bake for 40-45 minutes or until a toothpick inserted comes out (mostly) clean. But be sure to check on the cake regularly starting about 35 minutes onwards. 

  5. Transfer the cake to an oven rack or something similar and let cool. 

    In the meantime prepare the icing by melting coconut butter (if solid) in a double boiler. Add maple syrup and lemon juice and ice the cake. 

  6. Let cool completely before serving.

I hope you love this recipe – please let me know in the comment section below! If you make this cake, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!

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