Recipe by Amelia Littlejohn
Tip: Cooking Mode
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Cooking method:
Food Processor
- Prep Time: 5 mins
- Total time: 40 mins
- Skill Easy
- Serves 8 people
Vegan Lemon Loaf Cake
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!
Utensils required
Ingredients
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
Cooking mode
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Method
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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.
