Vegan Lemon Loaf Cake with Strawberry Glaze
Ingredients
- 250 g | 2 cups spelt or all purpose flour
- 2 tsp baking powder
- 1 pinch of salt
- 80 g 1/2 cup less 1 tbsp granulated sugar
- 80 g 1/2 cup less 1 tbsp light brown sugar
- 70 ml 1/3 cup + 1 tsp neutral vegetable oil
- 220 ml 1 cup less 1 tbsp plant milk (I used soy)
- 30 ml 2 tbsp lemon juice
- 2 tbsp organic lemon zest - about 2 lemons
- 1 tsp vanilla bean paste/ extract
- Strawberry glaze
- 1 cup chopped fresh strawberries
- 1 tbsp sugar
- 1/2 tbsp lemon juice
- 1 tbsp plant milk
- 160 g icing sugar
Instructions
- Preheat the oven to 175| 350F. Line a 22 cm loaf tin with parchment paper.
- Sift the flour and baking powder in a large bowl.
- Mix the vegetable oil, salt and sugars together in a medium bowl. Add in the lemon zest, vanilla and milk and stir to combine.
- Add the lemon juice and whisk to combine.
- Pour the wet ingredients over the flour and whisk until just combined.
- Pour the batter into prepared pan and bake for 45-47 minutes or until a toothpick inserted near the center comes out clean.
- Let cool down into the pan for 10 minutes before transferring to a cooling rack to cool completely.
For the strawberry glaze:
- Add the chopped strawberries in a bowl together with sugar and lemon juice and stir to combine.
- Stir and mash with fork, letting sit at room temperature until strawberry juice is produced.
- Combine 1 tbsp of the strawberry juice with the icing sugar and milk and pour over the cool cake.
Tried this recipe?Let us know how it was!
Really good! Used the strawberries from the glaze
What is there to hold it together is there any kind of egg replacer
Hi! There’s no need for egg replacer in this recipe, the batter for this type of cake is usually quite liquid and it holds together thanks to plant milk and oil.
What about The egg replacer