Vegan Coconut Lemon Semolina Cake

So you’re in the mood for cake—but not the overly sweet, frosting-heavy kind that puts you straight into a sugar coma. You want something light, citrusy, cozy, and just sweet enough to make life feel good. Enter Vegan Coconut Lemon Semolina Cake.

This cake is soft yet slightly grainy in the best way, thanks to semolina, with bright lemon flavor and subtle coconut notes that make every bite feel fresh and comforting at the same time. No eggs, no dairy, no drama—just a simple, elegant cake that works for tea time, dessert, or that “I need something sweet right now” moment.

Why This Recipe Is Awesome

• 100% vegan: no eggs, no butter, no milk, no compromises
• Light but satisfying: semolina gives structure without heaviness
• Perfect lemon-coconut balance: fresh, fragrant, and not overpowering
• Beginner-friendly: simple mixing, no fancy techniques
• Great for any time of day: breakfast, snack, dessert—no rules here

This is the kind of cake you slice “just a little piece” of… and then somehow go back for another.

Ingredients You’ll Need

• Semolina (1 cup) – fine or medium, gives the cake its signature texture
• All-purpose flour (½ cup) – balances the semolina
• Desiccated coconut (½ cup, unsweetened) – subtle coconut flavor
• Sugar (¾ cup) – regular white or coconut sugar both work
• Baking powder (2 tsp) – helps the cake rise
• Baking soda (½ tsp) – lightens the crumb
• Salt (¼ tsp) – enhances flavor
• Lemon zest (1 tbsp) – main flavor hero
• Fresh lemon juice (¼ cup) – bright and tangy
• Coconut milk (1 cup) – full-fat for best texture
• Neutral oil (⅓ cup) – sunflower or canola work well
• Vanilla extract (1 tsp)

Optional topping: powdered sugar, lemon glaze, or toasted coconut

Step-by-Step Instructions

1. Preheat and prep.
   Preheat oven to 180°C (350°F). Grease and line an 8-inch round or square pan.
2. Mix dry ingredients.
   In a large bowl, combine semolina, flour, desiccated coconut, sugar, baking powder, baking soda, salt, and lemon zest. Mix well.
3. Combine wet ingredients.
   In another bowl, whisk coconut milk, lemon juice, oil, and vanilla until smooth.
4. Bring it together.
   Pour wet ingredients into the dry mixture. Stir gently until just combined. The batter will be slightly thick—this is normal.
5. Rest the batter.
   Let the batter sit for 10 minutes. This allows the semolina to absorb liquid and soften.
6. Transfer to pan.
   Pour batter into prepared pan and smooth the top evenly.
7. Bake.
   Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
8. Cool.
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Optional finish.
   Dust with powdered sugar, drizzle lemon glaze, or sprinkle toasted coconut before serving.

Common Mistakes to Avoid

• Skipping batter rest time: semolina needs time to hydrate, or the cake can feel gritty
• Overmixing: leads to dense cake—mix just until combined
• Too much lemon juice: balance is key; too much can affect texture
• Using low-fat coconut milk: results in a drier cake
• Cutting while hot: let it cool or it may crumble

Alternatives & Substitutions

• Gluten-free option: use gluten-free flour blend instead of all-purpose flour
• Sweeter version: add a simple lemon syrup brushed on warm cake
• Extra coconut flavor: replace half the oil with melted coconut oil
• Orange version: swap lemon zest and juice with orange for a softer citrus profile
• Nutty addition: fold in sliced almonds or pistachios before baking

FAQ

Is semolina the same as flour?
No. Semolina is coarser and gives this cake its unique texture.

Can I make this ahead?
Yes, it tastes even better the next day as flavors settle.

How should I store it?
Keep in an airtight container at room temperature for 2 days or refrigerate up to 5 days.

Can I freeze this cake?
Yes. Wrap slices tightly and freeze for up to one month.

Is it very sweet?
No, it’s mildly sweet and balanced. Perfect with tea or coffee.

Can I make it oil-free?
Oil helps texture and moisture, but applesauce can work with a slightly denser result.

Final Thoughts

This Vegan Coconut Lemon Semolina Cake is proof that simple ingredients can create something truly special. It’s light yet satisfying, fresh yet comforting, and perfect for anyone who loves citrusy desserts without overwhelming sweetness.

Whether you’re baking for guests, family, or just yourself, this cake delivers every time. Slice it, serve it, and enjoy that soft semolina crumb with bright lemon and gentle coconut in every bite.