Delicious Vegan Lemon Poppyseed Loaf
Ingredients
- 3 cups all-purpose flour
- 1 cup organic cane sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1 3/4 cup almond milk, unsweetened (warm)
- 1 cup refined coconut oil, melted
- 2 tsp vanilla extract
- 4 tbsp lemon juice
- 1-2 tbsp lemon zest
- 4 tbsp poppy seeds
Glaze
- 1 cup organic powdered sugar
- 1-2 tbsp lemon juice
Preparation
Preheat oven to 350 degrees Fahrenheit and grease a 9x5 inch loaf pan with coconut oil; lightly dust with flour and set aside
In a large bowl, whisk together warm almond milk, melted coconut oil, vanilla extract, lemon juice, and lemon zest
Add cane sugar to the liquid mixture and whisk; then add salt and baking powder and mix
Gradually add flour one cup at a time to the liquid, whisking in between
Once the batter is mixed well and smooth, add 4 tablespoons of poppy seeds and mix until well incorporated
Pour the batter into the greased pan and spread evenly
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean; cool in the pan for at least 10 minutes
For the glaze, place powdered sugar and lemon juice in a small bowl and whisk together until smooth
Pour the glaze on the loaf and spread it around to fully cover the top; allow the glaze to harden for 15 to 20 minutes, then slice and enjoy
Notes
This recipe makes 10 slices
