Vegan Lemon Loaf Cake
Easy and delicious vegan lemon loaf cake recipe with lemon curd.
- Prep time
- 15 min
- Cook time
- 49 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g plain flour
- 160 g caster sugar
- 1/2 tsp salt
- 3 tsp ground flaxseed
- 11 tbsp boiling hot water
- 3 tsp baking powder
- 1,5 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp vanilla extract
- 150 ml light olive oil
- 120 ml almond milk
- 120 ml plant milk
- 1 tbsp cornstarch
- 60 ml lemon juice
- 55 g white sugar
- 1 tbsp lemon zest
- 1 pinch turmeric
- 1 tsp dairy-free utter
- 70 g dairy-free butter
- 140 g icing sugar
- ¼ tsp vanilla extract
Instructions
- 1
Pre-heat your oven to 375°F (180°C).
- 2
In a small bowl add flaxseed and boiling water. Stir and set aside.
- 3
Next, combine the flour, sugar, salt, and baking powder in a large bowl.
- 4
In another bowl whisk together oil, milk, vanilla, lemon zest and lemon juice.
- 5
Add your flax egg to your oil mixture and mix well.
- 6
Pour the oil mixture into the centre of your flour mixture and start whisking in the centre making your way towards the edge until all the flour has combined
- 7
Mix until combined and the mixture is smooth, do not overmix.
- 8
Line your loaf tin with a layer of baking paper and brush the uncovered sides with a layer of oil.
- 9
Pour your mixture into the loaf tin and smooth out the top using a silicone spatula.
- 10
Bake at 375°F (180°C) for 55-60 minutes until golden brown and wooden skewer inserted in the middle comes out clean.
- 11
Pour plant milk and corn starch into a pan and stir.
- 12
Heat up your pan on low to medium heat, then add lemon juice, sugar, lemon zest and turmeric. Whisk.
- 13
Bring the mixture to boil and wait for it to thicken. Make sure to keep whisking as it thickens.
- 14
Thicken for about 5 minutes.
- 15
Check the lemon curd has thickened enough when it coats the back of a spoon and leaves a clear trail if you run a finger through the back of a spoon.
- 16
Finally, add dairy-free butter and keep on the heat until the butter has fully melted, whilst whisking to get a smooth, velvety texture.
- 17
To make the icing combine dairy-free butter, icing sugar, and vanilla and whisk until fluffy.
- 18
Use a spoon to spoon the icing on top of the (cooled) cake. Then use a knife to spread it evenly across the top of your cake.
- 19
Top off with the lemon curd glaze.