Vegan Lemon Loaf Recipe
Vegan Lemon Loaf is a sweet, lemon flavoured cake baked in a loaf pan. This dessert is delicious on it’s own, but for some added sweetness and a little extra burst of lemon flavor, glaze the top of the lemon loaf (I include this as an optional step in this recipe).
Long before I switched to a vegan lifestyle, I used to love Starbucks’ Lemon Loaf with my morning latte (or my mid afternoon latte for that matter). I have longed for a lemon loaf to enjoy with my coffee at home, so I thought it was high time that I made one!
The Home Baked Vegan’s Lemon Loaf is:
Here is The Home Baked Vegan’s recipe for Vegan Lemon Loaf:
1/2 Cup Vegetable Oil
3/4 Cup Sugar
1 1/2 tsp Lemon Extract
1/2 tsp Vanilla Extract
1 Tbsp Lemon Juice
1/2 tsp Lemon Zest
1 Cup Unsweetened Cashew Milk (or any other dairy-free milk)
2 Cups All Purpose Flour
2 tsp Baking Powder
1/4 tsp Turmeric
2 Tbsp Lemon Juice
1/2 Cup Icing Sugar
Preheat oven to 350’F
In a large mixing bowl, puree the banana with an immersion blender (or blend the banana in a blender and transfer it to the mixing bowl).
Mix together the pureed banana, vegetable oil, sugar, lemon extract, vanilla extract, 1 Tbsp lemon juice, lemon zest, and cashew milk.
In a separate bowl, sift together the flour, baking powder and turmeric.
Add the dry ingredients into the wet ingredients and mix together until no more dry lumps remain.
Pour the batter into a lined or non-stick loaf pan.
Bake for 50 – 60 minutes, or until light golden brown and a skewer inserted into the middle of the loaf comes out clean.
Let the loaf cool before removing from the pan.
In a small bowl, mix together 2 Tbsp lemon juice and the icing sugar.
Pour the glaze over the lemon loaf.