Lemon Loaf (Vegan/GF).
This recipe is a must-try if you love lemon cake as much as we do! This cake is fluffy, sweet, and tart, thanks to the fresh juice of lemons and zest.
Since I had a piece of lemon cake on my birthday many years ago, I have wanted to share the recipe. I’ve always remembered the pillowy lemon cake with buttery orange frosting. I wanted to make a healthier version to enjoy at home.
You won’t know that this cake is gluten-free and vegan! The cake is moist, tender, and has a delicate crumb. It is also tart and sweet. It’s easy to make, too. Mix it up in just one bowl using ingredients you already have. We’ll show you exactly how to do it!
Gluten-Free Vegan Lemon Cake
The wet ingredients are mixed first — applesauce with lemon juice and zest, avocado oil, maple sugar, and vanilla. This cake is bursting with springtime flavors thanks to the generous amount of lemon. Applesauce, avocado oil, maple syrup, and vanilla extract add sweetness and moisture.
Add our favorite flour mixture to create moist, fluffy gluten-free cake: almond flour. It’s magical. If you like it (we know you will), then you’ll love our 1-Bowl Vegan Coffee Cake GF, Oil Free, and Easy Vegan vanilla Cupcakes GF.
We add baking powder for it to rise, and sea salt to enhance the flavors.
While the cake bakes, prepare the perfect sweet-tart glaze by mixing lemon juice, powdered sugar, vanilla extract and lemon zest.
This cake is perfect for celebrating the arrival of Spring and can be taken to Baby Showers, Mother’s Day Celebrations and more! This cake would look stunning topped with fresh strawberries or sprinkled with sugar.
The original recipe calls for 3 1/2 large lemons, but you can use up to 4 Tbsp of lemon zest.
Lemon juice, 4 Tbsp
1 cup applesauce, unsweetened
1/4 cup avocado oil or other neutral oil
1/4 cup maple syrup
1 Tbsp vanilla extract
2 cups Almond flour
3/4 cup potato starch* (not potato flour)
1/4 cup cornstarch
2 tsp of baking powder
1 tsp of sea salt
1 1/2 tsp of lemon zest
1/2 tsp vanilla extract
Lemon juice 3 Tbsp
1 1/4 cups organic powdered sugar (sifted to reduce clumps).
Preheat oven to 350 degrees F. Line a standard-size loaf pan with parchment.
Add the avocado oil, vanilla extract, maple syrup, and lemon zest to a large bowl and whisk together.
Add the almond flour, cornstarch and baking powder. Whisk again until all lumps are gone. The texture of the batter should be thick, similar to that of cornbread (see photo). If the batter is too thick, add a bit of dairy-free liquid milk to thin it out. If the mixture is too thin, you can add more almond flour.
Spread the batter evenly using a spatula. Bake for 35-40 mins, or until top is golden and toothpick inserted comes out clean.
Allow the cake to cool in the pan for about an hour. To prepare the glaze, wash your mixing bowl.
Prepare the glaze in a clean mixing bowl while the cake is cooling. Set aside lemon zest. Mix vanilla extract with lemon juice. Add sifted sugar, 1/4 cup at a time. Add zest after all powdered sugar has been added. Set aside.
Remove the cake from the pan once it has cooled completely. Gently remove the parchment paper. Pour the glaze slowly over the cake. Let it drip down the sides.
Enjoy with a hot cup of milk or tea! Leftovers can be stored at room temperature, covered for up to 2 days (we prefer the first 1-2). The cake can be frozen up to one month. It is best without the glaze. Thaw the cake before cutting.