Vegan Lemon Loaf Cake
Ingredients
- 70ml neutral oil
- 1/4 cup lemon juice
- 1 tsp lemon extract (optional)
- 3/4 cup natural granulated or caster sugar (150g, I use monkfruit)
- 2 cups self-raising flour (260g)
- 1 tsp baking powder
- 150-170ml coconut milk or water
- zest of a lemon
Icing
- 60g vegan cream cheese
- 30g coconut yoghurt
- 30g icing sugar
Preparation
Preheat your oven to 180 degrees Celsius and line a loaf tin.
In a mixing bowl, combine the flour, baking powder and granulated sweetener.
In a separate bowl, combine the oil, water or milk, lemon extract and lemon juice.
Pour the wet mixture into the dry and mix until combined, then fold through zest. If needed adjust the liquid. Pour evenly into the lined tin.
Bake for approximately 40 minutes or until golden brown on top and a skewer comes out clean with only a few crumbs.
Place the loaf on a cooling rack and allow to cool fully before frosting.
Whip frosting ingredients together and spread over the loaf, add some extra zest for decoration.
Notes
This recipe makes approximately 8-10 slices.
