Lemon and Coconut Vegan Galentine’s Cake

image1I hope you all out there had a great, empowering International Women’s Day last week! I am a loud, proud feminist and advocate women’s rights each and every day as much as possible and it’s so great seeing the Women’s Day movement growing in strength every year. But is one day celebrating Women each year really enough?

In addition to celebrating all the incredible women in your life day in day out, here is another excuse to party with your amazing crew; Galentine’s Day! Created in the best show in the whole wide TV world, Parks and Recreation (seriously, it you haven’t seen it, do your soul a favour and get on it) this day is all about the celebrating and bonding with your gal pals. And what better way to bond than too much sugar and copious cups of tea? Amongst the Galentine’s goodies this year was this beauty of a vegan cake to ensure my bestie could have her cake and eat it too.

I’m still not brave enough for much from scratch vegan experimenting to tweaked an original Kidspot recipe you can find here (https://www.kidspot.com.au/kitchen/recipes/vegan-lemon-cake-with-coconut-frosting-4453).


  • 445 g plain flour
  • ¼ cup shredded coconut
  • 2 cup sugar
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 1/2 cup water (hot)
  • 3/4 cup lemon juice
  • 2/3 cup rice bran oil
  • 2 tsp apple cider vinegar
  • 1-2 lemon rind (the more the better in my humble opinion!)

Lemon drizzle

  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup lemon juice

Coconut frosting

  • 270 ml coconut cream
  • 2 1/2 cup icing sugar
  • 1 cup vegetable shortening


  1. In a large bowl, whisk together flour, sugar, baking soda and salt.
  2. Add liquid ingredients and mix until smooth.
  3. Line a cake tin with baking paper and pour cake batter into tin.
  4. Bake at 180C for ½-¾ hours or until an inserted knife comes out clean. Leave in cake tin to cool completely. Slice the cake into two even layers and then and use a toothpick to poke holes all over the top of each.
  5. Lemon Drizzle: Combine sugar, water and lemon juice in a small saucepan and bring to a boil over low heat.
  6. Coconut Frosting: In a large saucepan bring coconut cream to the boil and reduce liquid down until syrupy. Refrigerate to cool.
  7. In a mixer, whip the margarine until fluffy, add ½ cup of cold reduced coconut cream and beat until combined.
  8. Spoon over lemon drizzle over each layer to taste (HSB tip; just use it all. Too much lemon does not exist to me). Leave to cool completely again.
  9. Add icing sugar one cup at a time to margarine and coconut cream mixture. Only add enough to achieve desired consistency for frosting.
  10.  Dollop frosting onto your base layer and spread, topping with your remaining cake layer. Liberally frost the outside of your cake and top to create a semi smooth layer. Note; I had girlfriends literally at the door when icing this so I’ve gone a more rustic then smooth approach. Hey, we all need to adapt at times!
  11. Decorate with remaining icing, edible blooms and berries if you like as per images. Blueberry, lemon and coconuts are a perfect match if you feel this way inclined. Otherwise, a smattering of coconut flakes does the job if you are a little time poor.


    Happy Baking lovely peeps and a belated Happy International Women’s Day!

    Snoz xx 


Rhubarb and Ginger Cupcakes

Have you ever heard of hygge? I only stumbled upon this Scandanavian word and concept this year and it perfectly sums out what I always crave in the wintertime. The more I look into this, the more I love it. Unable to be translated easily, the concept seems to cover that feeling of cosiness, togetherness, well being, contentment- the perfect example I found was an idealistic, traditional white Christmas. The loved ones, the soul food, the warmth and contentment.  I came across the concept in an article of easy easy to incorporate hygge into your life- lots of warm, comforting soups, quality time with friends and family, acknowledging those small treasure moments of a good book, cozy blanket and roaring fire. Sounds simpler in theory than practice in this crazy busy modern life but I suppose the key comes down to recongnizing and creating those little simplicities in life that are pure nourishment for the soul.

These last few weekends I’ve been able to step back and really open my mind to all those beautiful hygge moments that just appear in life naturally- driving up to my childhood home in the hills, seeing all the beautiful fading autumn colours and the smell of wood fires. Or spending a good few quiet hours on Sunday morning in my pj’s (something I never do), soaking in the rate winter sunshine with the cats. Man, it’s so easy to feel beyond grateful that these are moments I can happily relax away in.

And of course- the baking. The beautiful warming pies, poached fruits, banana breads, all the carbs that I plan to hide the consequences of until summer! After stealing some rhubarb from the parents garden, I baked up these cosy little cupcakes to take along to a girlfriend’s house. She’s a ginger fiend and when I make these next I’ll make sure I boost the ginger even more than I did this time- all though it gives a delightful little kick to the icing, it’s wasn’t strong enough for us full-bore ginger lovers (so I pimped with crystalized giner- NOW we are talking!)  The original recipe is from CallmeCupcake (find it here!), and man, if you haven’t checked this blog out before- GET. ON.IT. Those photos are to die for! These cupcakes are a dense style, so if you are after a fluffy little number they are not for you- but studded with rhubarb pieces and tingly little nuggets of ginger, they are hygge to the core.


Sour cream rhubarb cupcakes

1 ¼ cups + 2 tbsp (195 g) all purpose flour
¾ cup + 1 tbsp (180 g) granulated sugar
1 ½ tsp baking powder
1 tsp ground ginger
¼ tsp salt
100 g softened butter
2 medium eggs
½ cup (125 ml) sour cream
½ tsp vanilla extract
100 g rhubarb, trimmed and finely chopped (about ¾ cup)
50g crystalized Buderim ginger, chopped


  1. Preheat oven to 175°C. Prep your pan with cupcake liners in your chosen size.
    2. Mix flour, sugar, baking powder, ground ginger and salt in a large bowl.
  2. Add butter, eggs, sour cream and vanilla and beat until smooth. Stir in chopped rhubarb and ginger.
  3. Divide batter amongst the cupcake liners and bake for 20-23 minutes for normal size cupcakes. Leave to cool before icing.

 Poached vanilla bean rhubarb

100 g rhubarb, trimmed and finely
chopped (about ¾ cup)
1/3 cup + 1  1/2 tbsp (100ml) water
3 tbsp granulated sugar
1tsp vanilla extract


  1. Put rhubarb, water, sugar and vanilla in a saucepan.
  2. Let simmer very gently for about 3-5 minutes. The original calls for caution and they are not joking- do not wander away from this or you will have stewed rhubarb.
  3. Put a strainer on top of a bowl. Pour mixture into strainer and put the rhubarb pieces in another bowl to cool. Pour the liquid back into the saucepan and let simmer until slightly thickened, about 5-10 minutes. Pour into a bowl to let cool. Mix together rhubarb and liquid.

    Ginger cream cheese frosting


150 g softened butter
1 – 1 ¼ cups (120 – 180 g, to taste) icing sugar mixture
200 g cream cheese
1 tsp dried ground ginger


  1. Beat butter until pale. Add icing sugar and beat until smooth and pale, about 1 minute.
  2. Add cream cheese and ginger, beat until smooth and creamy.
  3. Pipe a generous swirl onto the cooled cupcake. Use a small spoon to create a little well in the centre of the icing.
    4. Spoon a dollop on poached rhubarb into the well. This is a gorgeous tart flavour so I definitely recommend being over-zealous with the dollop.

Happy baking and happy hygge hunting, beautiful people!

Snoz xx