Lemon Loaf Cake (Vegan/GF)
User Reviews
4.7
Lemon Loaf Cake (Vegan/GF)
Description
The Lemon Loaf Cake (Vegan/GF) features almond flour and potato starch as the main dry ingredients, producing a moist and tender crumb. It is flavored with fresh lemon zest and juice, supported by vanilla extract and sweetened naturally with maple syrup. Applesauce replaces eggs, acting as a binder, while oil adds richness. The batter resembles cornbread in consistency before baking in a loaf pan until golden and cooked through.
Once cooled, the cake receives a lemon glaze combining lemon juice, zest, vanilla extract, and powdered sugar for a smooth finish that enhances the citrus profile. The method involves moderate oven heat and thorough mixing to avoid lumps, creating an even, dense texture free from gluten and animal ingredients.
This loaf can be served sliced for breakfast, snack, or dessert. The fresh citrus taste brightens the cake, making it adaptable to various meal times. Adjustments in starches may be possible but have not been tested extensively.
The recipe notes suggest that potato starch is preferable, but potential substitutes like coconut flour and arrowroot starch blends might work. The glaze can affect the nutritional values, and prep time includes cooling. Adjusting liquid or flour quantities can modify the batter consistency as needed.
Ingredients
CAKE
- 3-4 Tbsp lemon ~3 ½ large lemons as original recipe is written, zest
- 4 Tbsp lemon juice
- 1/2 cup applesauce unsweetened
- 1/4 cup avocado oil (or other neutral oil)
- 1/2 cup maple syrup
- 1 Tbsp vanilla extract
- 2 cups almond flour
- 3/4 cup potato starch not potato flour
- 1/3 cup cornstarch
- 2 tsp baking powder
- 1 tsp salt sea salt
GLAZE
- 1 ½ tsp lemon zest from ~1/2 a large lemon as original recipe is written, zest
- 1/2 tsp vanilla extract
- 3 Tbsp lemon juice
- 1 ¼ cup powdered sugar to reduce clumps, organic, sifted
Instructions
- Preheat oven to 350 degrees F (176 C) and line a standard-size loaf pan with parchment paper.
- To a large mixing bowl, add lemon zest, lemon juice, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.
- Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little bit of dairy-free milk. If too thin, add a little more almond flour.
- Scoop the batter into the prepared loaf pan and spread it out evenly with a spatula. Transfer to the oven and bake for 35-40 minutes, or until the top is golden brown and an inserted toothpick comes out clean.
- Let the cake cool completely in the pan — about 1 hour. Wash your mixing bowl to prepare glaze.
- While the cake cools, make the glaze in the clean mixing bowl. Zest lemon and set aside. Whisk together vanilla extract and lemon juice, then begin adding sifted powdered sugar 1/4 cup (28 g) at a time, mixing until no lumps remain. Once all the powdered sugar is added, add zest and mix once more. Set aside.
- Once the cake is completely cooled, remove from the pan and gently remove parchment paper. Place on a serving plate and, starting near one end of the cake, slowly pour glaze over the cake, letting it drizzle down the edges slightly.
- Enjoy immediately with a cup of tea or some dairy-free milk! Store leftovers covered at room temperature for up to 2-3 days (we find it best within the first 1-2 days). Cake can be frozen for up to 1 month, ideally without glaze. Let thaw before slicing.
Notes
- Potato starch is preferred for best texture, but blends of coconut flour and arrowroot starch may be possible substitutes.
- Arrowroot starch could replace cornstarch if needed, though results may vary.
- The nutritional information includes the glaze and is an approximation only.
- Prep time accounts for cooling the loaf completely before glazing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(Slices)
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 178 | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 0.1g | 0% |
| Fat | 4.6g | 7% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 3.2g | 16% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 278mg | 12% |
| Potassium | 54mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 21.4g | 43% |
| Vitamin A | 4.4IU | 0% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 64mg | 6% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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