Recipe: Vegan Lemon Loaf
This vegan lemon loaf is the perfect substitute for the sugar-packed Lemon Drizzle classic. While i’m all for a slice of lemon drizzle with a cuppa, I wouldn’t hugely recommend having it for brekkie every day… THIS however, might just be an option. I’m not vegan nor did I plan to make a vegan loaf but when I came to bake I realised I had no eggs - so decided to turn this into the perfect opportunity for a vegan bake! Due to the lack of eggs and use of coconut flour, the loaf is quite soft in texture so don’t quite be expecting a moist fluffy slice of lemon drizzle FYI… BUT I promise you the flavour is AMAZING and the lemon juice and coconut sugar give it the perfect sweetness!
Ingredients:
Makes 12 slices
200g coconut flour
120g coconut sugar
2 tablespoons of melted coconut oil (I use GroovyFood Co. for all 3 coconut products)
1 teaspoon of baking powder
1/2 teaspoon bicarbonate of soda
150ml of unsweetened almond milk (you can sub for oat/soy/coconut if preferred)
100g of almond or coconut yoghurt (I always use Alpro for both this and the milk)
200ml of freshly squeezed lemon juice
Zest of one large lemon
1/2 teaspoon vanilla extract
Method:
Pre-heat the oven to 170C (fan oven)
Grease a loaf tin (I use a 2lb loaf tin)
Place the coconut flour, coconut sugar, baking powder, bicarbonate of soda & lemon zest and mix together.
In a separate, larger bowl combine all wet ingredients: lemon juice, vanilla extract, yoghurt & milk.
Tip the dry mixture into the wet ingredients and stir together.
Spread evenly into the loaf tin.
Bake in the centre of the oven for 50 minutes.
Ensure the loaf has fully cooled before tipping out of the loaf tin and cutting. Enjoy!
Nutrition:
Makes 12 slices
Per slice:
124 calories
4.9g Fat
11.5g Carbohydrates
3.5g Protein