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 F and grease a 9"x 5" loaf pan with coconut oil and 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 and whisk, then add salt and baking powder and mix
Gradually add flour 1 cup at a time to the liquid, whisking in between
Once batter is mixed well and smooth, add 4 tbsp of poppy seeds and mix until well incorporated
Pour batter into the greased pan and spread evenly
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean, then cool in the pan for at least 10 minutes
Remove the loaf from the pan and let cool on a wire rack
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 of the bread, then allow the glaze to harden for 15-20 minutes before slicing and serving
