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Lemon & coconut vegan loaf

Lemon cake is one my favourite cakes, and if it hasn’t become apparent at this point- I also love coconut! So I started playing around with ingredients, combing these two delicious flavours, to whip up this vegan lemon and coconut loaf. It’s a very easy recipe and lovely light snack with a sweet zesty taste.

I used two lemons for this recipe as it provides quite a few health benefits…

  • Lemons are rich in vitamin C and other antioxidants
  • They support a healthy functioning immune system
  • They are great for skin health
  • They’re also a source of potassium and can help lower blood pressure levels


  • 1 3/4 cups of whole wheat flour
  • 3/4 cup of dark brown sugar
  • 1/2 of coconut oil
  • 1 1/4 cups of coconut milk
  • 2 teaspoons of baking powder
  • Juice of 1 lemon


 Lemon and coconut frosting

  • 1/4 cup of coconut oil
  • 2 1/2 cups of icing sugar
  • Juice of 1/2 lemon and grated zest

Tip- for a larger loaf, double up on ingredients.

  • Preheat the oven to 180 degrees celcius and grease a 1lb loaf tin.
  • Combine the whole wheat flour with the sugar and baking powder.
  • Add the coconut oil, coconut milk and lemon juice to the dry mixture and mix until blended.
  • Pour the mixture into the loaf tin and bake for 45 minutes.
  • Once baked, remove from the oven and allow to cool for 10 minutes before removing the loaf from the tin.
  • Allow loaf to cool completely before icing.


For lemon and coconut icing

  • Beat together the coconut oil, lemon juice and grated zest.
  • Start adding the icing sugar until you reach desired consistency.
  • Spread the icing over the completely cooled loaf.