Desserts
Lemon Curd, Coconut and Dark Chocolate Loaf
Recipe by The Healthy Beard
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A super easy vegan cake recipe. A moist vegan sponge with a layer of lemon curd on the inside. A beautiful coconut and lemon combination, with an added chocolate topping.
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- 100g white sugar
- 100g dairy-free cake butter
- 100g self-raising flour
- 10g desiccated coconut + extra to sprinkle
- 1 zest from lemon
- 50ml oat milk
- 75g lemon curd + 4-6 tbsp
- 100g dark chocolate
Utensils
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Step 1
Preheat the oven at 170°F/340°C.
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Step 2
Using the bowl of your Ninja Kitchen food processor along with the dough blade, add the white sugar and butter and select low for approximately 10 seconds to combine both ingredients.
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Step 3
Add the self-raising flour, desiccated coconut, 75g lemon curd, lemon zest and oat milk and select low for another 10-15 seconds to combine all of the ingredients together and form the cake batter.
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Step 4
Prepare a loaf tin by covering it with greaseproof paper, pour some of the cake batter at the bottom of the tin and add 4-6 tbsp of lemon curd over the batter, pour the remaining batter over the lemon curd and place in the oven to bake.
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Step 5
Bake for approximately 40-45 minutes – pierce the cake to make sure it has bake through.
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Step 6
Allow the loaf to cool completely, then melt the dark chocolate over hot water and pour over the top of the cake and sprinkle with extra desiccated coconut.
