The Perfect Vegan Lemon Loaf

This delicious lemon loaf is made from a mixture of oat flour, tapioca flour and lemon, of course! This loaf is so soft and fluffy and has the perfect amount of sweetness and lemon tang!

Prep Time10

Cook Time30

Course: Snack

Cuisine: American

Keyword: Gluten Free Lemon Cake, Healthy Lemon Cake, Lemon Cake Recipe, Lemon Loaf Cake

Servings:

Calories: 205kcal

Ingredients

2 ⅔ cup oat flour finely ground
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 flax egg* or 1 real egg
½ cup maple syrup or honey
½ cup almond milk
¼ cup coconut oil melted or applesauce
¼ cup fresh lemon juice about 2 lemons
½ tsp lemon extract optional
zest from two lemons

Lemon Glaze

¾-1 cup powdered sugar
1-2 tbsp fresh lemon juice

Instructions

Preheat your oven to 350 degrees. Grease your loaf pan with cooking spray and line it with parchment paper (I used a 9x5 loaf pan but you can definitely use other sizes, you will just have to adjust your baking time).
First you will want to make your flax egg as it needs to sit for about 10 minutes (omit this step if you are using a real egg).
Combine all your dry ingredients in a medium size bowl: oat flour, baking powder, baking soda and salt. Give it a good stir until all the ingredients are combined.
Next, in a large bowl combine all the wet ingredients: egg, maple syrup, almond milk, coconut oil, lemon juice, lemon extract and lemon zest. Whisk together until fully incorporated.
Now, pour the dry flour mixture into the wet ingredients and fold until just combined.
Pour batter into your loaf pan and bake in the preheated oven for 30 minutes.
While the loaf is baking, prepare your icing by combining the sugar and lemon juice in a small bowl.
Remove the loaf from the oven and let it cool for about 15 minutes before removing it from the pan. Drizzle icing over the loaf, slice, and enjoy!

Notes

*to make the flax egg, combine 1 tbsp flax seed meal + 3 tbsp water. Mix in a small bowl and set aside for 10 minutes.

Nutrition