Glazed Vegan Lemon Loaf Cake
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!
Servings: 10 servings
Ingredients
- 2 cup whole wheat flour or an all purpose gluten free baking flour
- 1 cup organic cane sugar
- 3 tbsp poppy seeds
- 1 tbsp baking powder
- 1/4 tsp finely ground sea salt
- 1 cup almond milk or non dairy milk of choice
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil melted
- 2 tsp vanilla paste or extract
- juice and zest from one lemon about 1/3 cup juice
blood orange glaze
- 1 cup organic powdered sugar
- 2-3 tbsp blood orange juice
- 1-2 tbsp almond milk
Instructions
- 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.
Notes
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.