Vegan Lemon Loaf

A deliciously tangy treat - this vegan lemon loaf is so tasty and tart without being too sweet. The perfect pick me up on cold, grim days.

5 from 1 vote

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Prep Time 20

Cook Time 50

Course Dessert

Servings

Calories 250 kcal

Ingredients

160g wholemeal spelt flour
50g ground almonds
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
120ml lemon juice around 3 lemons
Zest of 2 lemons
2 tbsp milled flaxseed
5 tbsp water
120ml maple syrup
60ml coconut oil melted

For the drizzle

30 g icing sugar
1/2 tbsp lemon juice
zest of 1/2 lemon

Instructions

Preheat your oven to 180C/160C fan.
Prepare the flax eggs by mixing 2 tbsp ground flaxseed with 5 tbsp of water in a small bowl. Leave for 10-15 minutes to set.
In a large bowl, mix together the flour, ground almonds, salt and baking powder. Pour in the lemon juice, maple syrup and coconut oil, then fold in the set flax eggs and lemon zest.
Mix the batter, then pour into a loaf tin lined with baking paper (I used a 22×12 cm loaf tin).
Bake for 45-50 minutes until the top is golden brown and a skewer inserted into the centre comes out clean. Leave to cool completely before icing.
Mix the icing sugar and lemon juice in a small bowl, then pour over the top of the load and spread evenly with a spatula to cover the top.

Notes

Store in an air-tight container at room temperature for up to 4 days.

Nutrition

Calories: 250kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 136mgFiber: 3gSugar: 17g

Keyword dairy-free, egg-free, healthier, healthier dessert, lemon dessert, plant-based recipes, vegan, vegan cake, vegan dessert