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A slice of lemon cake

Gluten-free lemon loaf cake

Juicy, moist, and lemony! Lemon cake is just perfection. This moist vegan & gluten-free lemon loaf cake is made for all loaf cake lovers out there. The dairy-free loaf cake is fluffy, soft with undertones of coconut and lemon. What a delicious combination!
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Lemon loaf cake
  • 1/3 cup oil *not coconut oil
  • 1/2 cup powdered sugar
  • 2 tbsp soy yogurt
  • 1 lemon
  • 1 tsp vanilla
  • 1 cup gluten-free oat flour
  • 1/4 cup rice flour
  • 1/4 cup sorghum flour
  • 2 tsp baking powder
  • 1/3 tsp baking soda
  • 3/4 cup soy milk
Vanilla glaze
  • 3/4 cup powdered sugar
  • 4 tbsp lemon juice

Method
 

  1. First, in a larger bowl whisk oil and sugar until fluffy. Next, add lemon juice, soy yogurt, and vanilla, and combine.
  2. Then add flours, baking powder, baking soda and carefully combine. Lastly, pour in soy milk. The batter should be light and smooth.
  3. Pour the batter into the loaf cake pan lined with parchment paper, and bake at 400F (200°C) for about 50 minutes.
  4. When the bread is out of the oven and completely cold, prepare the lemon glaze by mixing powdered sugar and lemon in a small bowl.
  5. Pour the glaze over the bread and let it sit in the fridge for about 2 hours. Enjoy!