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minimalism and cooking – a super easy packaging free vegan lemon cake

This lemony treat serves as a quick and easy dinner party dessert. You can whip it up within the hour, using minimal utensils and all the packaging is recyclable or compostable. No eggs, no milk, this cake truly keeps everyone happy.

Vegan Lemon Cake


  • 275g Self Raising Flour (buy in a paper bag)
  • 200g Caster Sugar (buy in a paper bag)
  • 1tsp Baking Powder (buy in a cardboard box or tin)
  • Zest of 1 Lemon
  • 100ml coconut oil (buy in a glass jar)
  • 170ml cold water
  • Juice of 1 Lemon

Optional Icing

  • 115g Icing Sugar (buy in a paper bag)
  • Zest of 1 Lemon
  • Juice of 1 Lemon


  1. Preheat oven to 180C (not fan forced)
  2. Line a 23cm round cake tin with baking paper. note; this can be recycled afterward
  3. Sift flour into a bowl
  4. Add sugar, Baking Powder, zest, coconut oil, cold water and lemon juice. Mix together thoroughly. note; heat coconut oil to a liquid if needed so that it mixes in evenly.
  5. Pour mixture into prepared cake tin and place in the oven for 30mins. To check if the cake is ready, skewer the centre with a fork or toothpick and it should come out clean with no batter attached.
  6. Remove cake from oven and invert onto an airing rack.
  7. To prepare icing, simply mix icing sugar, zest and lemon juice together into a thick paste. Place in fridge while waiting for the cake to cool.
  8. Once the cake is completely cool, drizzle icing on top, it should gravitate outwards and over the sides for that rustic look.

Et voilà, the most delicious cruelty-free cake ever!

Happy desserting x

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