Vegan Coconut Glazed Lemon Cake

A slice of this light glazed lemon cake is purely euphoria.

Spring just around the corner and days are growing longer. These sweet occasions call for deliciously light satisfaction. That is where lemon cake comes in and steals the show with remarkable citrus flare.
There's nothing like a large pitcher of lemonade to beat the heat, but what do they say about a wonderful piece of homemade lemon cake? Or rather a "buttery," rich, vegan slice of lemon cake? 
Perfect as a cake or baked in miniature bread pans, folks will flock like bees to honey if they saw this gracing picnic tables. Sweet simple coconut milk glaze drips seductively over moist cake all sassy and divine. It's hard to eat just as imagination runs wild with lemonade filled summers.
This yummy Lemon Cake is inspired by The Savvy Vegetarian's decadently inspiring website!

Vegan Lemon Cake Ingredients and Preparation

1 1/2 almond milk
1/2 cup lemon juice
2/3 cup melted coconut oil
1 cup sugar
3 cup flour (white is recommended, but used whole wheat)
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon lemon extract
zest from one lemon
1/4 teaspoon salt

Preheat oven to 350 degrees.
Grease and flour a 9 inch cake pan.
Mix almond milk and lemon juice. Set aside to curdle.
Combine the remaining dry counterparts together.
Add dry to the wet and stir evenly.
Pour into the cake ban and bake for 30-45 minutes.

Coconut Lemon Glaze Ingredients and Preparation

1 cup lite coconut milk
1/2 cup melted coconut oil
3 tablespoon lemon juice
1 teaspoon vanilla
1 1/2 cup powdered sugar

Whip up the all the ingredients and drizzle over cooled cake. 
Serve.

Slice a lemon or pour toasted shredded unsweetened coconut atop for a nice garnish.

Eat as directed.