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Signature Cake Berlin: “Citrus Circle”

Lemon coconut cake goes vegan

The art of food pairing has found its way into the culinary world of Café Royal. On the search for the perfect dessert to go with our Lungo Classico, we have turned to Germanyʼs capital for inspiration. Why Berlin exactly? We will tell you.


There’s plenty going on in Berlin, and the metropolis is also the place for new food trends. The Berliners know all about eating vegan. Those who want to cut out animal products completely will have no lack of options in this city. There is a huge number of vegan restaurants where non-meat-eaters can enjoy amazing culinary creations. We want to offer this too, which is why we have chosen a 100% vegan treat for our next baking adventure: the Citrus Circle. Letʼs get started!



400 g flour

125 g white sugar

100 ml sunflower oil

150 g coconut milk (canned)

5–6 organic lemons

250 g soy yogurt

150 g grated coconut

1 pack baking powder

2 tsp baking soda

200 g icing sugar

Lemon thyme leaves

Preparation time:

60 minutes, 30 minutes cooling time



8–12 pieces


Kitchen equipment:

spatula, kitchen scales, measuring jug, whisk, fine grater, mixing bowl, silicone or springform pan (diameter: 20.5 cm), hand mixer or stand mixer



1) Preheat the oven to 195°C or 175°C for fan ovens.

2) Rinse off a lemon and gently grate the peel until all of the yellow layer is grated. Using a spatula, combine the peel with the flour, sugar, baking powder, baking soda and grated coconut in a large mixing bowl.

3) Squeeze the juice of two lemons and pour into a measuring jug. Add the sunflower oil, coconut milk and soy yogurt and then use a whisk to carefully combine.

4) Gradually add the liquid ingredients and mix well with a hand mixer or stand mixer on medium speed. After about two minutes, the mixture will be thick and creamy. Continue to mix until the ingredients are well combined.

5) Pour the batter into the pan and spread out until smooth. Let the cake bake about 45 minutes on the middle shelf and then insert a thin wooden skewer to test whether the cake is done. The batter should not stick to the skewer.

6) Allow the cake to cool for five minutes before you carefully take it out of the pan.

7) While the cake is cooling, combine the juice of 1 ½ lemons with the icing sugar. It works well to use a small whisk or fork for this step. If you like, you can add a tablespoon of grated coconut to the icing.

8) When the cake has completely cooled, cover it with the icing and decorate with lemon slices, lemon thyme and icing sugar.



And since coffee and cake go so well together, we recommend enjoying our Citrus Circle with a cup of Café Royal Lungo Classico. The smooth body, creamy texture and pleasant subtle acidity of this coffee go perfectly with our vegan lemon treat. And naturally this time – it goes without saying – we will drink it without milk.


Lungo Classico