Little Lemon Coconut Cakes

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Prep Time 20

Cook Time 20

Total Time 40

Servings -12

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Ingredients

½ cup granulated cane sugar
⅓ cup melted coconut oil, plus extra for greasing
1 14-ounce can coconut milk, divided
1 tablespoon lemon zest
3 tablespoons lemon juice, divided
1 ½ teaspoons vanilla extract, divided
1 cup white spelt flour
½ cup whole spelt flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
2 tablespoons agave nectar
3 tablespoons toasted sesame seeds

Instructions

Preheat the oven to 350°F. Grease and flour a muffin tin (10 cups for bigger cakes, 12 for smaller ones) and set aside.
In a large bowl, mix the sugar, coconut oil, 7 ounces of the coconut milk (half the can), lemon zest, 2 tablespoons of the lemon juice and 1 teaspoon of vanilla until thoroughly combined.
Place the remaining 7 ounces of coconut milk in the fridge to firm up a bit.
To the bowl, sift in the white and whole spelt flour, baking powder, baking soda and salt. Fold everything together until just combined.
Portion the batter into the prepared muffin tin and bake for 15-20 minutes or until cake springs right back when you push on it and a toothpick comes out clean. Cool pan on a wire rack thoroughly.
Make the glaze. Retrieve the coconut milk from the fridge and whisk it up to ensure that it is completely smooth. In a small bowl, combine that remaining coconut milk (7 ounces) with the remaining tablespoon of lemon juice, ½ teaspoon vanilla and the agave nectar. Spoon on top of the cooled cakes and garnish with the toasted sesame seeds.

Recipe Notes

Feel free to mix up the citrus a bit! Meyer lemon or orange or lime would all be good.
The "glaze" should only be applied last minute. Since it is coconut milk-based, over time it will seep into the cake; rather than sit on top.

Little lemon coconut cakes are vegan, just sweet enough, and feature wholesome ingredients like spelt flour and coconut milk.

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