The Best Vegan Coconut Lemon Cake

0 Preheat oven to 350 F. Grease a bundt pan.
1 In a large bowl, combine coconut milk, almond milk, applesauce, oil, sugar, vanilla, lemon juice, and lemon zest. Stir to combine.
2 Sift in baking powder, baking soda, salt, and flour. Mix with a spatula until combined, careful NOT to over mix, it’s okay if the batter is a little lumpy!
3 Pour batter into prepared/greased pan and bake for 35-45 minutes or until toothpick comes out clean. Let it cool for 10 minutes in pan, then invert cake out of pan and transfer to wire rack to cool completely. 
4 For the lemon glaze, add the powdered sugar and lemon juice to a bowl. Stir until glaze is smooth and thick, or becomes your desired consistency. I like it pretty thick so it doesn’t completely run off the cake. Spoon over cake once cooled. Sprinkle zest all over the top.
5 ENJOY! Cake is even better the next day when the flavors have time to develop! Store room temperature in an airtight container.