Lemon curd
1 cup fresh
lemon juice
½ cup water
1 cup sugar
4 tablespoons
cornstarch
¼ teaspoon salt
Zest of 3
lemons
¼ cup coconut cream
2 Tbsp. vegan butter
Combine lemon
juice, water, sugar, cornstarch, salt and zest in a saucepan. Whisk over a
medium high heat until it starts to bubble (approx. 10 minutes). Let it boil for one minute. It should become thick and start to turn transparent.
Remove from heat and whisk in the coconut cream and butter until completely combined. Let it cool to room temperature before using
or storing in a jar.
1 ½ cups
coconut milk
½ cup soy/almond milk
1 ½ cups sugar
2/3 cup canola
oil
¼ cup lemon
juice
3 tablespoons
lemon zest
2 teaspoons
vanilla extract
3 cups
all-purpose flour
2 teaspoons
baking powder
1 teaspoon
baking soda
1 teaspoon salt
Preheat oven to
350F.
Grease and line
two 9-inch cake pans.
In a large bowl
whisk together coconut milk, soy milk, sugar, oil, lemon juice, zest and
vanilla until well combined.
In a separate
bowl mix together flour, baking powder, baking soda and salt.
Mix in half the
dry ingredients to the wet, then add the rest of the dry ingredients and mix
until combined.
Pour the batter
evenly between the two pans.
Bake for 35
minutes or until a kinfe comes out clean.
Let cakes cool
for 10 minutes, then remove from pan to cool completely.
Coconut glaze
2 cups powdered
sugar
½ teaspoon
coconut extract
Hot water
Whisk together
sugar, oil, coconut extract and 1 tablespoon of water. Gradually add more water
until you reach desired thickness.
