dairy free egg free nut free vegan
Bundt, be gone.
Though this post is part 2, it's actually my third attempt at this cake, and I didn't dare risk the conundrum that is lining a bundt tin. So a plain round cake tin just had to do this time around. No matter - this is simple, light and moist - a perfect afternoon tea cake. Because it rises so well, I think you could easily make cupcakes with this recipe, adding a swirl of lemony frosting, and a sprinkling of coconut.
1 1/2 cups self-raising flour
1/2 cup dessicated coconut
1 tablespoon grated lemon rind
juice of 1 lemon
1 cup caster sugar
125g dairy-free margarine, melted
2 egg replacers
1 cup coconut milk
Preheat oven to 180 C and grease and line a deep 20cm round cake tin.
Combine dry ingredients, then wet ingredients and mix well with a wooden spoon until mixture is smooth. It will be runny.
Pour mixture into prepared tin and bake for 40 minutes or until skewer comes out clean when inserted into centre of cake.
Leave cake to cool slightly before removing from tin on wire rack. Cool completely.
Sprinkle with icing sugar, coconut or desired icing.