Dairy-Free Zesty Lemon Cake

Spring has sprung and all we can think about is this stunnin’ lemon cake made by our friend @michellek23_ 🌞🍋 Pure coconut and lemon elderflower junes are the star of the show in this cake and we’re 1000% sure this dairy-free zesty lemon cake will be a people pleaser at your next picnic!

WHAT YOU’LL NEED

For the cake:

• 1/3 cup lemon juice
• 3/4 cup milk
• 1 tsp pure vanilla extract
• 1 tsp lemon extract
• 1/3 cup pure coconut cocojune
• 1/4 cup avocado oil
• 2 cups flour
• 3/4 tsp baking soda
• 3/4 cup sugar

For the icing:

• 4 x 4 oz containers of lemon elderflower cocojune
• 1/2 tsp lemon extract
• 1/2 tsp vanilla extract
• splash of maple syrup
• 1/8 tsp of turmeric (for color)

HOW TO MAKE

1. In a bowl, combine your wet ingredients and mix together well.
2. Fold in your dry ingredients without over-mixing. The batter should be bubbly.
3. Separate the batter into three 6-inch cake pans. Bake at 350 for 20-30 min until the cake is cooked through. When the edges are slightly brown, it’s ready!
4. Add all icing ingredients to a bowl and stir until combined.
5. Let your dairy-free zesty lemon cake cool and spread the frosting on each layer.
6. Slice and enjoy 🙂