Vegan Coconut and Lemon loaf
Vegan friendly, dairy-free, plant-based
Ingredients
- Dry ingredients 220 g/ 1 1/2 cups +2 tbsp all purpose flour 120 g/ 1/2 cup +2tbsp light brown sugar 1/2 tsp baking soda 1 tsp baking powder 1 1/2 tbsp poppy seeds optional 1/2 tsp salt
- Wet ingredients 50 grams / 1/4 cup coconut oil, melted room temperature 240 g / 1 cup full fat coconut milk room temperature 1 tbsp lemon zest (2 organic lemons) 1/4 cup lemon juice (about 1 lemon) 1 tsp pure vanilla bean paste
- Ingredients for the glaze 100 g / 3/4 cup powder sugar sifted 1 tbsp non-dairy milk1 tbsp lemon juice 1/2 cup coconut chips, to garnish
Instructions
- Make the cake
- Preheat oven to 175C | 350F degrees
- Spray a 20×10 cm |8 x 4 inch loaf pan with cooking spray and line with a piece of parchment paper to remove the loaf easily once baked.
- In a medium bowl, whisk together flour, sugar, baking powder and baking soda. Add the poppyseeds and salt and whisk to combine.
- Set aside. In another medium bowl, whisk together coconut oil and coconut milk until well combined. Add the lemon zest, lemon juice and vanilla.
- Mix until combined. Pour the wet ingredients over the dry ingredients and whisk to combine. Don't over mix.
- Pour batter into prepared pan and bake for 60 minutes until golden brown or until a toothpick inserted into center comes out clean.
- Remove from oven and cool in the pan on a wire rack for 10 minutes
- Remove from oven and cool in the pan on a wire rack for 10 minutes