Perfectly soft whole wheat Glazed Vegan Lemon Loaf Cake with Poppy Seeds is easily becoming one of my favorite recipes not just because they take about 30 minutes to make from start to finish but they are made in just one bowl!
2cupwhole wheat flouror an all purpose gluten free baking flour
1cuporganic cane sugar
1/4tspfinely ground sea salt
1cupalmond milkor non dairy milk of choice
2tspvanilla paste or extract
juice and zest from one lemonabout 1/3 cup juice
blood orange glaze
1cuporganic powdered sugar
2-3 tbsp blood orange juice
1-2 tbspalmond milk
Preheat the oven to 350 F and prepare a loaf pan with non-stick spray and parchment paper for easy removal. In a mixing bowl, stir together the flour, sugar, baking powder, poppy seeds and salt. Add in the milk, applesauce, coconut oil, vanila, jucie and zest and stir just until combined.
Transfer the batter to the loaf pan and bake for 45-55 minutes and toothpick comes out clean when insterted into the center.
Let cool completely before stirring together the glaze and drizzling over the loaf. Enjoy.
The loaf will keep at room temperature covered with plastic wrap for four day or wrap cake slices individually and freeze for up to 2 months.