Tart, sweet, and full of flavor, this cake will please if you’re a fan of lemon. This cake is vegan, dairy-free, egg-free, gluten-free and made with clean ingredients. Enjoy it plain or for extra indulgence, add the delicious lemon frosting.
Lemons are rich in bioavailable vitamin C and calcium. Plus lemons are a top source of mineral salts and trace mineral salts. Traces of bioavailable sodium in lemons are a driving force in the value they offer our bodies.
Lemon Loaf Cake
Lemon frosting (optional):
Preheat oven to 350F/180C. Line an 8- or 9-inch loaf pan with parchment paper.
In a large bowl, whisk together the oat flour, brown rice flour, potato starch, baking powder, and baking soda. Set aside.
In another bowl, add the maple syrup, lemon zest and juice, ground flaxseeds, melted coconut oil, and vanilla. Whisk until uniform.
Add the wet ingredients to the dry and stir until you get a uniform batter. Pour batter into prepared loaf tin and bake for 30-40 minutes, until lightly browned on top and a toothpick comes out clean when inserted.
Cool for 5 minutes in the pan, then remove and cool completely on a wire rack.
To make the lemon frosting, combine the cashews, maple syrup, water, and lemon juice in a blender and blend until very smooth, scraping down the sides as needed. When the cake is cool, spread the frosting on top.
Slice and serve. Best enjoyed on the day of baking and kept in an airtight container until needed.
Categories: Desserts, Cakes, Holiday, Easter, Kid Friendly
This item posted: 05-Sep-2022
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