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Vegan Lemon Poppyseed Loaf
Vegan Lemon Poppyseed Loaf

Vegan Lemon Poppyseed Loaf
Vegan Lemon Poppyseed Loaf
Source
Ingredients:
1
Servings
  • 480
    ml
     all-purpose flour
  • 240
    ml
     granulated sugar
  • 1
    tbsp
     poppy seeds
  • 1
    tbsp
     baking powder
  • 0.5
    tsp
     baking soda
  • 0.5
    tsp
     salt
  • 240
    ml
     unsweetened almond milk (or other plant-based milk)
  • 120
    ml
     coconut oil, melted
  • 60
    ml
     fresh lemon juice
  • 2
    tbsp
     lemon zest
  • 1
    tsp
     vanilla extract
  • 1
    tbsp
     apple cider vinegar
  • 240
    ml
     powdered sugar
  • 2
    tbsp
     fresh lemon juice
  • 1
    tsp
     lemon zest
Vegan Lemon Poppyseed Loaf
Instructions:
  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients: In another bowl, combine the almond milk, melted coconut oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  7. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  8. Glaze the Loaf: Once the loaf is completely cool, drizzle the lemon glaze over the top. Let it set before slicing.
  • 480
    ml
     all-purpose flour
  • 240
    ml
     granulated sugar
  • 1
    tbsp
     poppy seeds
  • 1
    tbsp
     baking powder
  • 0.5
    tsp
     baking soda
  • 0.5
    tsp
     salt
  • 240
    ml
     unsweetened almond milk (or other plant-based milk)
  • 120
    ml
     coconut oil, melted
  • 60
    ml
     fresh lemon juice
  • 2
    tbsp
     lemon zest
  • 1
    tsp
     vanilla extract
  • 1
    tbsp
     apple cider vinegar
  • 240
    ml
     powdered sugar
  • 2
    tbsp
     fresh lemon juice
  • 1
    tsp
     lemon zest
1
Servings
0

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.

Mix Wet Ingredients: In another bowl, combine the almond milk, melted coconut oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Glaze the Loaf: Once the loaf is completely cool, drizzle the lemon glaze over the top. Let it set before slicing.

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