Breads & Baked Goods, Desserts
Vegan Lemon Loaf Cake
Recipe by Amelia Littlejohn
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This free-from lemon loaf cake is so perfectly moist, naturally sweet and has the most incredibly more-ish lemon flavour in every bite. The sponge cake recipe is super simple but super impressive and the drizzle over the top is just…well, the icing on the cake!
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For the cake
- 300g gluten free flour
- 200ml almond milk
- 120ml maple syrup
- 3 tbsp coconut oil
- 1 tbsp flaxseed mixed with 4 tbsp water
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 Juice of lemon
- 1 Zest of lemon
- Pinch of salt
For the drizzle
- 2 tbsp coconut yogurt
- 1 tbsp maple syrup
- 1 tbsp lemon zest
Utensils
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Step 1
Pre-heat the oven to 160 degrees celsius.
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Step 2
Combine the flaxseed and the water and allow to sit for 5 minutes.
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Step 3
Sift the flour into a mixing bowl and add in the baking powder, bicarb of soda, vanilla and salt. Mix well.
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Step 4
Add the maple syrup, coconut oil, apple cider vinegar and lemon juice to your food processor and blend until smooth.
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Step 5
Pour this mixture into the mixing bowl with the dry ingredients, then add the thickened flaxseed mixture. Stir well.
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Step 6
Slowly pour in almond milk and add the lemon zest. Mix well to combine.
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Step 7
Grease a loaf tin with coconut oil and pour in the cake batter mixture.
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Step 8
Bake in the oven for 25-30 minutes.
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Step 9
Allow to cool completely.
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Step 10
To make the drizzle simply combine the coconut yogurt, maple syrup and lemon together and drizzle over the cooled cake before cutting and serving.
