Lemon Loaf Cake (vegan + gluten-free)
Alright guys, so i’m not going to lie. Lemon flavored anything was not my favorite thing growing up. I never understood why people would put lemon aka something so sour into a baked good. But you know how they say your taste buds change every 7 years? Well, mine definitely did because now I can’t get enough of lemon flavored anything.
So now that i’m on board, I knew I had to create a recipe surrounding these flavors. So meet my new lemon loaf cake that is both vegan and gluten-free and so dang good. This lemon loaf cake is bursting with tangy lemon flavor and is incredible moist and fluffy. It’s topped with a non-dairy yogurt based frosting and then sprinkled with fresh lemon zest for the ultimate topping. It’s truly magical and you must make!
As always, I love love LOVE to see your re-creations. So always be sure to tag me on Instagram, and if you do make this recipe, please leave a comment and rating below. It helps my business more than you know (comment section is below the recipe card). I can’t wait to hear your thoughts!
Ingredients in Lemon Loaf Cake
Let’s talk ingredients needed to make this cake. As I mentioned previously, this lemon loaf cake is both vegan and gluten-free, so it’s suitable for most lifestyles! Whenever I create my recipes I always try to create with simplicity in mind. My main goal on my page is to showcase that it’s easy to cook and make delicious recipes. Simplicity is key and will take you far.
LEMON LOAF CAKE
- apple sauce
- almond butter
- maple syrup
- vanilla extract
- almond flour
- oat milk (or any other milk/nut milk alternative)
- coconut flour
- baking powder
- sea salt
LEMON YOGURT FROSTING
- non-dairy unflavored yogurt (may sub vanilla)
- lemon zest
- lemon juice
- maple syrup
How to make vegan and gluten-free lemon loaf cake
Okay, so now that we have all the ingredients it’s time to get started. You will need just a few kitchen tools to get started:
- large mixing bowl
- rubber spatula
- loaf pan
- parchment paper
- measuring cups
To start, preheat the oven to 350F and line a loaf pan with parchment paper. I also like to lightly coat mine with non-stick spray to ensure nothing sticks to the pan.
In a large mixing bowl, combine the apple sauce, almond butter, maple syrup, vanilla extract, oat milk, lemon juice and lemon zest. Mix with a whisk until ingredients are well incorporated.
Next, add in the almond flour, coconut flour, baking powder and salt. Mix with a rubber spatula until a dough starts to form. Pour the batter into the prepared loaf pan and smooth until the top is even.
Place the loaf pan in the center of the oven rack and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the loaf cool completely before removing from the loaf pan.
When you’re ready to ice your loaf cake, combine the non-dairy yogurt, lemon zest, lemon juice and maple syrup together in a small bowl. Whisk until a thin icing starts to form. Spoon this icing over the cooled lemon loaf and top with fresh or dried lemon slices. Option to sprinkle with additional lemon zest.
Cut into slices and serve. Best stored in the fridge in and airtight container and enjoyed within 4-5 days.
Other summer recipes to try
Since summer is right around the corner, save these recipes and give them a try this season: