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!
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