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Lemon Loaf Cake with Coconut Frosting | Gluten free * Vegan
This gluten free vegan lemon loaf cake with coconut frosting is a super fresh dessert, perfect for the summer!
Course Breakfast, Brunch, Dessert
Keyword cake, dairy free, egg free, eggless, gluten free, vegan
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
- 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
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