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Lemon Loaf Cake (Vegan/GF) Recipe

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4.2 from 60 reviews

This vegan and gluten-free Lemon Loaf Cake combines bright, zesty lemon flavors with a moist, tender crumb made from almond flour and potato starch. Sweetened naturally with maple syrup and glazed with a tangy lemon icing, it’s a perfect light dessert or afternoon treat that pairs beautifully with tea or dairy-free milk.

Ingredients

Cake Ingredients

  • 3-4 Tbsp lemon zest (from approximately 3 ½ large lemons)
  • 4 Tbsp lemon juice
  • 1/2 cup unsweetened applesauce
  • 1/4 cup avocado oil (or other neutral oil)
  • 1/2 cup maple syrup
  • 1 Tbsp vanilla extract
  • 2 cups almond flour
  • 3/4 cup potato starch (not potato flour)
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp sea salt

Glaze Ingredients

  • 1 ½ tsp lemon zest (zest from ~1/2 a large lemon)
  • 1/2 tsp vanilla extract
  • 3 Tbsp lemon juice
  • 1 ¼ cup organic powdered sugar, sifted

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (176°C). Line a standard-size loaf pan with parchment paper to ensure easy removal of the cake after baking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the lemon zest, lemon juice, unsweetened applesauce, avocado oil, maple syrup, and vanilla extract until well combined.
  3. Add Dry Ingredients: To the wet mixture, add almond flour, potato starch, cornstarch, baking powder, and sea salt. Whisk thoroughly until the batter is smooth with no lumps, resembling a thick cornbread batter. Adjust the texture by adding a little dairy-free milk if too thick or a bit more almond flour if too thin.
  4. Bake the Cake: Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  5. Cool the Cake: Let the cake cool completely in the pan for about 1 hour. Meanwhile, clean your mixing bowl to prepare for the glaze.
  6. Prepare the Glaze: In the clean bowl, whisk together vanilla extract and lemon juice. Gradually add sifted powdered sugar, about 1/4 cup at a time, whisking until smooth and lump-free. Stir in the reserved lemon zest and mix well. Set aside the glaze.
  7. Glaze the Cake: Once the cake is completely cooled, carefully remove it from the pan along with the parchment paper. Place it on a serving plate and slowly drizzle the glaze over the top, starting at one end, allowing it to flow gently down the sides.
  8. Serve and Store: Enjoy the lemon loaf immediately, ideally with a cup of tea or dairy-free milk. Store leftovers covered at room temperature for 2-3 days, best within 1-2 days. The cake can also be frozen for up to 1 month without the glaze. Thaw completely before slicing.

Notes

  • Make sure to use potato starch, not potato flour, to achieve the right texture.
  • If the batter is too thick or dry, thin with a splash of dairy-free milk (such as almond or oat milk).
  • Glaze is best applied only when the cake is completely cooled to prevent melting.
  • For best flavor and texture, consume within 1-2 days of baking.
  • Freezing the cake without the glaze is recommended; add glaze after thawing.
  • This recipe is vegan and gluten-free.

Find it online: https://justsosavory.com/lemon-loaf-cake-vegangf-recipe/