Vegan Lemon Loaf Cake with Strawberry Glaze
Ingredients
- 250g or 2 cups spelt or all purpose flour
- 2 tsp baking powder
- 1 pinch of salt
- 80g (1/2 cup less 1 tbsp) granulated sugar
- 80g (1/2 cup less 1 tbsp) light brown sugar
- 70 ml (1/3 cup + 1 tsp) neutral vegetable oil
- 220 ml (1 cup less 1 tbsp) plant milk (used soy)
- 30 ml (2 tbsp) lemon juice
- 2 tbsp organic lemon zest (about 2 lemons)
- 1 tsp vanilla bean paste or extract
Strawberry glaze
- 1 cup chopped fresh strawberries
- 1 tbsp sugar
- 1/2 tbsp lemon juice
- 1 tbsp plant milk
- 160g icing sugar
Preparation
Preheat the oven to 175°C or 350°F. Line a 22 cm loaf tin with parchment paper.
Sift the flour and baking powder in a large bowl.
Mix the vegetable oil, salt and sugars together in a medium bowl. Add in the lemon zest, vanilla and milk and stir to combine.
Add the lemon juice and whisk to combine.
Pour the wet ingredients over the flour and whisk until just combined.
Pour the batter into prepared pan and bake for 45-47 minutes or until a toothpick inserted near the center comes out clean.
Let cool down in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Strawberry glaze
Add the chopped strawberries in a bowl together with sugar and lemon juice and stir to combine. Stir and mash with fork, letting sit at room temperature until strawberry juice is produced.
Combine 1 tbsp of the strawberry juice with the icing sugar and milk and pour over the cool cake.
