Vegan Lemon Loaf with Glaze
Ingredients
Lemon loaf
- 1/2 cup coconut oil soft and scoopable
- 3/4 cup cane sugar
- 2 flax eggs (2 Tablespoons flax seeds + 6 Tablespoons water)
- 3/4 cup unsweetened almond milk
- 2 Tablespoons lemon juice (juice from about 1 lemon)
- 1 Tablespoon lemon zest
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Lemon glaze
- 1 cup powdered sugar sifted
- 1/2 teaspoon vegan butter (such as Earth Balance) can substitute with coconut oil if preferred; melted
- 2 Tablespoons lemon juice (juice from about 1 lemon)
Preparation
Prepare flax eggs by mixing 2 tablespoons flax seeds with 6 tablespoons water and let sit for 5 minutes to thicken
In a bowl, cream together 1/2 cup coconut oil and 3/4 cup cane sugar
Add flax eggs, 3/4 cup almond milk, 2 tablespoons lemon juice, and 1 tablespoon lemon zest to the wet mixture and stir well
In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt
Combine the wet and dry ingredients, mixing until just combined
Pour the batter into a greased loaf pan
Bake in a preheated oven at 180°C for 55 minutes or until a toothpick inserted comes out clean
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
For the glaze, sift 1 cup powdered sugar, melt 1/2 teaspoon vegan butter or use coconut oil, add 2 tablespoons lemon juice, and mix until smooth
Drizzle the glaze over the cooled lemon loaf
