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!
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
Instructions
- First, in a larger bowl whisk oil and sugar until fluffy. Next, add lemon juice, soy yogurt, and vanilla, and combine.
- Then add flours, baking powder, baking soda and carefully combine. Lastly, pour in soy milk. The batter should be light and smooth.
- Pour the batter into the loaf cake pan lined with parchment paper, and bake at 400F (200°C) for about 50 minutes.
- 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.
- Pour the glaze over the bread and let it sit in the fridge for about 2 hours. Enjoy!