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Vegan Lemon Loaf Cake with Lemon Glaze Recipe

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3.9 from 6 reviews

This vibrant Lemon Loaf Cake is a delightful vegan and gluten-free treat bursting with fresh lemon flavor. Moist and tender with a lightly sweet glaze, it's perfect for a refreshing snack or dessert that caters to both vegan and gluten-free diets without compromising on taste.

Ingredients

Cake Ingredients

  • 3-4 Tbsp lemon zest (from ~3 ½ large lemons)
  • 4 Tbsp lemon juice
  • 1/2 cup unsweetened applesauce
  • 1/4 cup avocado oil (or other neutral oil)
  • 1/2 cup maple syrup
  • 1 Tbsp vanilla extract
  • 2 cups almond flour
  • 3/4 cup potato starch (not potato flour)
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp sea salt

Glaze Ingredients

  • 1 ½ tsp lemon zest (from ~1/2 a large lemon)
  • 1/2 tsp vanilla extract
  • 3 Tbsp lemon juice
  • 1 ¼ cup organic powdered sugar, sifted

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and line a standard-size loaf pan with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine 3-4 tablespoons lemon zest, 4 tablespoons lemon juice, 1/2 cup unsweetened applesauce, 1/4 cup avocado oil, 1/2 cup maple syrup, and 1 tablespoon vanilla extract. Whisk thoroughly until well blended.
  3. Add Dry Ingredients: Add 2 cups almond flour, 3/4 cup potato starch, 1/3 cup cornstarch, 2 teaspoons baking powder, and 1 teaspoon sea salt to the wet mixture. Whisk until no lumps remain and the batter has a thick texture similar to cornbread. If the batter is too thick, add a splash of dairy-free milk to thin; if too thin, add more almond flour.
  4. Transfer and Bake: Spoon the batter into the prepared loaf pan and spread evenly with a spatula. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  5. Cool the Cake: Remove the cake from the oven and let it cool completely in the pan for about 1 hour. This step ensures the cake sets well for glazing.
  6. Prepare the Glaze: While the cake cools, clean your mixing bowl. Whisk together 1/2 teaspoon vanilla extract and 3 tablespoons lemon juice. Gradually add 1 1/4 cups sifted powdered sugar about 1/4 cup at a time, whisking to remove lumps. Stir in 1 1/2 teaspoons lemon zest and mix again. Set the glaze aside.
  7. Glaze the Cake: When the cake is fully cooled, carefully remove it from the pan and peel away the parchment paper. Place the cake on a serving plate and slowly drizzle the glaze starting near one end, allowing it to flow over the edges slightly.
  8. Serve and Store: Enjoy the lemon loaf immediately with your favorite tea or dairy-free milk. Store any leftovers covered at room temperature for up to 2-3 days for optimal freshness, or freeze the cake (without glaze) for up to 1 month. Thaw completely before slicing.

Notes

  • Use potato starch, not potato flour, for the correct texture.
  • If batter consistency seems off, adjust with dairy-free milk or almond flour as needed.
  • Best enjoyed within the first 1-2 days after baking for fresh flavor.
  • Freeze without the glaze to maintain the best texture and add the glaze after thawing.
  • Ensure powdered sugar is sifted to avoid lumps in the glaze.

Find it online: https://cozyplatter.com/vegan-lemon-loaf-cake-with-lemon-glaze-recipe/