Brighten up your week with this Lemon Poppyseed Loaf! Made both vegan and gluten free, this treat is made with wholesome ingredients yet has incredible flavor. Fluffy, soft cake with soft notes of lemon and honey, all swirled with tiny flecks of poppyseeds. A definite MUST-MAKE this season! Leave a comment and let me know if you give it a try.
Vegan/Gluten Free Iced Lemon Poppyseed Loaf
- 1/3 cup extra virgin olive oil
- 1/2 cup honey
- 3 tbsp lemon zest
- 2-3 tbsp poppyseeds
- 1/2 cup vegan yogurt
- 1/4 lemon juice
- 1 tbsp vanilla extract
- 2-3 drops lemon essential oil (optional)
- 1 1/2 cups oat flour
- 1 cup almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Lemon glaze:
- 1/4 cup coconut butter
- 3-4 tbsp lemon juice
- 2-3 tbsp honey
- Poppyseeds for garnish
Preheat the oven to 350° F. Grease a (9×5 inch) loaf pan. In a large mixing bowl, beat together the oil, honey, and lemon zest until combined. Beat in the poppyseeds, lemon juice, vanilla, essential oil (if using), and yogurt. It's going to look curdled. Add the flour, baking powder, baking soda, and salt. Beat until just combined. Pour into the loaf pan, baking for 45-50 minutes, or until the center is just set. Let cool completely before frosting.
Meanwhile, make the glaze. Melt the coconut butter and whisk in the lemon juice and honey. Pour the glaze over the loaf and garnish it extra poppyseeds. Let it set, slice, and eat. Enjoy!!!
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