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.



Vegan Vanilla and Coconut Sponge

Light, fluffy and just as satisfying as a traditional cake! Try this vegan vanilla sponge with coconut and strawberries for a more nutritious recipe.


  • 3 1/2 cups of wholemeal flour
  • 1 1/2 cups of sugar (I used dark brown)
  • 2 teaspoons baking powder
  • 1 cup of unsweetened plain soya milk
  • 1 cup of coconut milk
  • 1/2 cup of coconut oil
  • 1 cup of coconut shavings
  • 3 tablespoons vanilla extract
  • 1 tablespoon white or apple cider vinegar
  • 250g of strawberries

For the Vanilla Frosting

  • 1/2 cup nonhydrogenated vegetable shortening
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1-3 tablespoons unsweetened plain soy milk


  • Preheat the oven to 180 degrees C. Line 2 cake tins with coconut oil.
  • In a bowl, whisk together flour, sugar, baking powder and baking soda.
  • In a separate bowl, whisk together soya milk, oil, vanilla, and vinegar. Pour the mixture into the dry mixture and whisk until just combined. Do not over mix.
  • Mix in coconut shavings.
  • Split the mixture between the two cake tins and cook in the oven for approximately 20-25 minutes. Allow the cakes to cool completely before frosting.

For the Vanilla Frosting

  1. Using a handheld or stand mixer, beat the vegetable shortening until smooth.
  2. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon soy milk at a time, as needed, until frosting reaches a spreadable consistency.
  3. Beat on high for another 2 minutes until light and fluffy.
  • When cakes are cool, spread the frosting on top of one of the cakes and add a layer of sliced strawberries. Place the other cake on top.


Coconut balls

Soo I’m pretty excited about these! It’s coming up to Christmas and I’ve been thinking of some Christmassy recipes to try out. If you like coconut, you’ll love these little festive snowballs, they are absolutely delicious!

They don’t need to be baked, are gluten-free and vegan, so everyone can enjoy these little treats!


  • 2 cups of shredded coconut, divided
  • 1 tablespoon of coconut oil (melted)
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons of maple syrup
  • 2 tablespoons of coconut milk (unsweetened)
  • 1/2- 1 teaspoon of ground cinnamon (depending on how much you like cinnamon!)
  • Mix together 1 cup of the shredded coconut with the melted coconut oil. Whisk together until you achieve a past-like consistency.
  • Add the coconut milk, vanilla extract, maple syrup and cinnamon. Add 3/4 of a cup of the remaining coconut until mixture is combined.
  • Shape the mixture into ball form. You should make 9-12. Leave in the fridge for an hour.

Once your coconut balls have been refrigerated, you can melt some dark chocolate (I used 90% as it is extremely high in antioxidants- check more health benefits of dark chocolate here) and cover the balls in the dark chocolate (or just half of them as to have some plain ones). Then, whilst the chocolate is still melted, sprinkle the leftover coconut onto the balls. You will need to refrigerate them again so the chocolate can harden on top. However, you can always enjoy them as they are 🙂


6 reasons to drink coconut water

Coconut crazy! We’ve recently been told that coconut is extremely good for us. We can eat it, drink it, moisturise with it; we can even condition our hair with it. But what are the real health benefits behind this craze? We normally go along with these things because people tell us to, and we don’t even think to research them. So here are 6 important reasons to remember why you should be drinking coconut water…


It is FULL of potassium…

Potassium is an essential ingredient to our diet, and is one of the seven essential macrominerals. It is key for controlling the electrical activity of heart and helps maintain a health PH balance in our bodies. Coconut water provides us with more potassium than 4 bananas do! So drink a bottle of coconut water to keep your heart happy and healthy!


Say hello to beautiful skin…

Coconut water does a great job at neutralising the toxins in your body. By doing this it also works wonders for your skin, helping build up your skins natural immune system. The cytokinins present in coconut water promote cell division, giving this miracle drink anti-ageing properties; so drink this drink to keep your skin looking fresh and youthful for longer!

It keeps you hydrated…

Coconut water is packed with natural elecrolytes! Its properties aid replacement of any minerals or fluids that are lost during any physical activity. So if you are one to work out on a regular basis, or maybe you’re just a ‘busy body’, keep a bottle of coconut water in your bag to make sure your body can successfully restore any minerals it may have lost throughout the day. It also works wonders if you’ve been drinking alcohol the night before!


It contains antioxidant properties…

Antioxidants are great at reducing what are called ‘free radicals’ in the body. These are unwanted toxins that can lead to cell death and aid in the risk of a variety of diseases. Coconut water can help minimise these bad toxins, fighting infections and leaving your insides healthy!


It makes you FEEL great…

Coconut contains significant amounts of magnesium… A key mineral to maintaining healthy brain function, as well as a healthy state of mind! Studies have found that the high amount of magnesium found in coconut water can help alleviate symptoms of depression and assist in uplifting your mood. Drink yourself happy with coconut water!


It TASTES great…

Along with all the health benefits coconut water provides, it also tastes absolutely delicious! Coconut water should never be from concentrate and always in its purest form. Its naturally sweet tastes requires no further ingredients and leaves a gorgeous coconut taste in your mouth!

Vegan Vanilla Beet Cupcakes

So, if I do say so myself, I’m rather happy with how these little cupcakes turned out! I used only wholegrain, plant-based ingredients, replacing white flour for whole wheat, sugar for coconut sugar and milk for coconut milk. These vanilla beetroot cupcakes will even provide you with 1 of your 5-a-day. Being that I love coconut, I whipped up some vegan coconut icing to compliment the flavours in the cupcakes and they went down a treat!

Health benefits of beetroot:

  • Beets contain nutrients that protect cells and enzymes from environmental stress.
  • They are high in vitamin C, helping to boost your immune system.
  • They also provide essential vitamins such as, fibre, potassium and B vitamin folate.

Ingredients (makes 6. Double up on ingredients to make 12)

  • 3 cooked beets
  • 1 1/2 cups of whole wheat flour
  • 1 cup of unsweetened coconut milk
  • 1/2 a cup of coconut sugar
  • 1/4 of a cup of melted coconut oil
  • 2 teaspoons of vanilla essence
  • 1 teaspoon of baking powder
For the icing:
  • 3 cups of icing sugar
  • 1 teaspoon of vanilla essence
  • 3 tablespoons of unsweetened coconut milk
  • 1/4 cup of coconut oil
  • Preheat oven to 180 degrees celcius and line a cupcake tin with cupcake holders.
  • In a bowl, combine the whole wheat flour with the coconut sugar and baking powder.
  • Using a blender, combine the beets, coconut oil, coconut milk and vanilla. Once blended, add to the bowl of dry ingredients.
  • Pour the mixture into the cases, ready to put in the oven.
  • Bake for 25 minutes and allow to cool completely before icing them.
Method for icing
  • Beat all the ingredients until you achieve a smooth consistency. Keep refrigerated until the cupcakes are ready to be iced.
  • Dust with cocoa powder (optional).
I hope you enjoy this recipe as much as I did!