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
Preheat oven to 350°F and grease a loaf pan
Prepare flax eggs by mixing 2 tablespoons flax seeds with 6 tablespoons water; let sit for 5-10 minutes until gel-like
In a bowl, cream together coconut oil and cane sugar until smooth
Add flax eggs, almond milk, lemon juice, and lemon zest to the wet mixture; stir well
In another bowl, whisk together flour, baking powder, and salt
Combine wet and dry ingredients, mixing until just incorporated
Pour batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean
For the glaze, sift powdered sugar, melt vegan butter or use coconut oil, then mix with lemon juice until smooth
Allow the loaf to cool, then drizzle the glaze over the top
