Vegan Lemon Bread (wfpb Copycat of Starbucks Lemon Loaf)
Vegan lemon bread made from healthy whole wheat flour, almond four, apple sauce and a lot of fresh lemon juice give this cake this special texture and taste. This delicious juicy lemon loaf recipe, optionally with lemon icing made from raw cane sugar and lemon juice, is ideal for a quick dessert, brunch or the next cup of tea or coffee. A homemade vegan lemon loaf that is prepared in no time.
Equipment
Ingredients
Dry:
- 1 ¼ 150g cups flour
- ¾ cup 85g almond flour
- 1 tablespoon potato starch
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
Wet:
- ¼ cup 60ml maple syrup
- ¾ cup 180ml apple juice, unfiltered
- ½ 75g cup cashews, soaked
- ¼ cup 60g applesauce
- ⅓ cup 80ml lemon juice
- zest of 1 lemon
- 1 teaspoon vanilla extract
- ¼ cup 60ml sparkling water
Icing:
- 1 ½ cups 150 g icing sugar
- ½ lemon juiced
Instructions
- Preheat the oven to 350°F (180°C). Now soak the cashews for 10 minutes. In the meantime, weigh the dry ingredients and put them in a bowl. Prepare a loaf pan.
- Take a high speed blender and add all the ingredients except the mineral water to the mixer and mix until a creamy consistency is created.
- Add all the ingredients to the dry ingredients and stir into a homogeneous dough.
- Now put the dough in the loaf pan and bake the loaf between 30-45 min. Do the toothpick test to see if the dough is baked.
- Let the cake cool completely before you spread the icing over it, simply stir the ingredients and spread it over the lemon cake.