This is the easiest vegan lemon loaf cake you’ll ever make and it tastes amazing with lots of lemon flavour, it’s perfect for dessert or even breakfast.
The cake batter is made with freshly grated lemon zest, fresh lemon juice, almond milk, gluten free flour, sweetened with unrefined raw cane sugar or regular cane sugar.
This recipe is very easy to put together and it turns out beautifully every time! You can try this cake with other citrus fruits or may even thrown in blueberries or raspberries, just go wild and get creative.
Happy baking! Hope you enjoy this one 🙂
Easy lemon loaf cake (vegan & gluten free)
Easy vegan lemon loaf cake turns out beautifully every time! It tastes amazing with lots of lemon flavour, it’s perfect for dessert or even breakfast.
- 2 1/2 cups gluten free flour
- 3/4 cup unrefined raw cane sugar
- 3/4 coconut oil or canola oil
- 1/3 cup fresh lemon juice
- zest of 2 lemons
- 1 tbsp apple cider vinegar
- 1 cup almond milk
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp pure vanilla extract
Preheat oven to 180 celsius. Greased the loaf pan and set aside.
In a mixing bowl, sift flour. Add lemon zest, baking powder and baking soda and mix well.
In another medium-sized mixing bowl combine sugar, oil, lemon, apple cider vinegar and milk.
Add wet mixture into dry and stir well. Pour batter into a greased loaf pan. Bake for 50-55 minutes or until a butter knife through the center and comes out clean.
Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a plate.