Lemon Lime Coconut Cake

I love this cake because it is tangy, but not too tart - thanks to the coconut yogurt.


Dry Mix:

  • 2 Cups Flour
  • 2 tsp Baking Powder
  • 2 tsp Baking Soda
  • 1 tbsp Chia Seed
  • 1/4 cup Maple Syrup or Agave

Wet Mix:

  • 1 1/2 cup Soda Water
  • Juice of 1 Lemon
  • Juice of 1/2 a Lime
  • 1/2 cup Applesauce
  • 1/2 cup Coconut Yogurt
  • 1 tsp Coconut Extract
  • 1/2 tsp Vanilla Extract
  • Lots of Lime Zest


  1. Preheat oven to 180C o/360F. In a bowl, combine all dry ingredients. In another bowl, whisk together the wet ingredients.
  2. Pour the wet ingredients into the dry and mix gently to combine. Line four 4 inch springform cake tins with baking paper. Pour batter evenly into each of the 4 tins and bake for 35-45 minutes or until cake is springy to the touch and a skewer comes out clean.
  3. Allow to cool and layer with Coconut Yogurt and Fruit.

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Guest Blogger Joanne Zheng

Hey, I'm Joanne. I'm a student dietitian from Sydney, Australia. Having previously studied food science and human nutrition, I am always interested in the culture, social aspects, development and nutritional science of food. See all recipes by Joanne

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