This cake is a healthy treat with fresh lemon flavor and a light drizzle frosting! Made vegan, gluten-free, and oil-free.
I originally wanted to try out coconut flour in this recipe, but quickly learned how terrible this idea was. FYI coconut flour is super absorbent compared to regular flour. As a result, my first attempt at a vegan lemon loaf cake totally failed. The cake not only ended up completely flat and yellow but tasted like straight up lemon as well. Naturally, (after gagging) I threw out the first cake.
The second round resulted in a pleasantly familiar sweet and fluffy cake. For those who do not know, applesauce is perfect for baked goods because it acts as an egg and/or oil replacement. The frosting is a breeze to make, but first-timers may have trouble finding the right consistency (HINT: Do not use too much liquid). Overall this recipe is super easy and the outcome is so scrumptious!
INGREDIENTS:
Loaf Cake
- 2 cups of Bob’s Red Mill gluten-free flour
- 3/4 cup of sugar 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup of unsweetened applesauce
- 1 cup of vanilla coconut milk
- Juice of 2 lemons
Lemon Zest Icing
- Powdered sugar
- Juice of lemon half
- Vanilla coconut milk
DIRECTIONS:
- Preheat oven to 375F.
- Mix together dry ingredients (flour, sugar, baking powder, baking soda, salt).
- Combine with wet ingredients (applesauce, coconut milk, lemon juice) and lemon zest.
- Grease the loaf pan lightly with coconut oil before filling with batter.
- Bake for 40 minutes.
- Let cool completely.
- For frosting mix powdered sugar with lemon juice and small amounts of vanilla coconut milk until consistency is thick.
- Frost and enjoy!
