The gluten free vegan lemon loaf cake with coconut frosting is a super fresh dessert, perfect for the summer!
This gluten free loaf cake is lactose free, dairy free and egg free.
It’s so fragrant, keeps soft for several days and the coconut frosting is a real treat!
Remember that in order to make the frosting, you will have to keep the coconut cream can in the fridge (not the freezer!) for at least 24 hours!
So here’s how to make this vegan gluten free lemon loaf!
- Pre-heat the oven at 180°C / 350 F
- in a bowl add apple sauce, yogurt, sugar, oil and whisk well with an electric mixer until you have a smooth mixtue
- add starch, rice flours, baking powder, vanilla and lemon zest. Whisk with the electric mixer
- add the plant-based milk and the sparkling water and mix
- pour the batter in a previously greased (or lined with parchment paper) pan and bake for 25-30 minutes
- remove the coconut cream can from the fridge and spoon out the solidified part only, placing it in a bowl
- add the grated lemon zest and (if desired) the vanilla powdered sugar and whisk with the electric mixer until it’s smooth and creamy
- once the loaf cake has cooled completely, cover with the coconut cream and decorate with lemon slices
But of course, you can decorate it with all the fruit you want!
Hope you will like this gluten free lemon loaf cake!
We sure love it here, even my sweetheart was impressed by its texture and the fact it remains soft for several days! We know it's not a common thing when it comes to gluten free baking, right?
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
Looking for more fruity desserts? Try my gluten free vegan Custard Tarts with Strawberries!
Lemon Loaf Cake with Coconut Frosting | Gluten free * Vegan
Ingredients
- 65 gr apple sauce
- 65 gr plain plant-based yogurt
- 70 gr brown sugar
- 50 gr seed oil
- 100 gr gluten free potato (or other) starch
- 100 gr gluten free brown rice flour
- 100 gr gluten free white rice flour
- 1 teaspoon vanilla extract
- 50 gr gluten free plant based milk
- 50 gr sparkling water
- 3 teaspoon baking powder
- grated zest of one lemon
- 1 can coconut milk/cream
Instructions
- place the coconut cream can in the fridge at least 24 hours before making the cake
- pre-heat the oven at 180°C / 350 F
- in a bowl add apple sauce, yogurt, sugar, oil and whisk well with an electric mixer until you have a smooth mixture
- add starch, rice flours, baking powder, vanilla and most of the lemon zest. Whisk with the electric mixer
- add the plant-based milk and the sparkling water and mix
- pour the batter in a previously greased (or lined with parchment paper) pan and bake for 25-30 minutes
- remove the coconut cream can from the fridge and spoon out the solidified part only, placing it in a bowl
- add the grated lemon zest and (if desired) the vanilla powdered sugar and whisk with the electric mixer until it’s smooth and creamy
- once the loaf cake has cooled completely, cover with the coconut cream and decorate with lemon slices
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