Vegan Gluten Free Lemon Loaf
As I am in the spirit of flourless recipes for passover I thought it would be a good time to share one of my gluten free recipes. I originally made this delightful dish for my mum's friend who has coeliac disease being all too aware that gluten free desserts are generally pretty grim. I remember when my mum picked up a gluten free sandwich instead of a normal one and was horrified by the taste! Therefore, it was important to me to make a gluten free dessert that actually tasted nice. When looking for a base recipe to adapt I actually ended up finding it on Instagram (my phone definitely listens to conversations I have with my family!) from a gluten free and vegan baker who had made a lemon cake. I thought something basic such as this would likely work well for my fist time trying gluten free baking and needless to say I was correct. The cake was moist, flavourful and didn't taste any different to a non-gluten free dessert and is definitely a dish I would repeat- even for my non gluten free friends. I hope you love this recipe as much as I do!
Here is my recipe for Vegan Gluten Free Lemon Loaf:
Ingredients: (Serves 12)
- 225g Non-dairy milk (I use soya for this recipe)
- 200g Caster Sugar
- 75g Lemon Juice
- 1/2 a Lemon Zest
- 55g Vegan Butter, melted (of course normal butter works perfectly as well!)
- 1tsp Vanilla/Almond Extract
- 1tsp Baking Soda
- 260g Gluten Free Flour/Almond Flour (for this particular gluten free recipe I prefer to use gluten free flour however for less flavourful recipes I normally use almond flour to give it that nutty texture!)
- Icing Sugar for dusting (optional)
Method:
- Preheat the oven to 180'c, gas mark 4
- In a large bowl, whisk together the milk, sugar and lemon juice and zest
- Add in the butter and vanilla and continue to mix
- Gradually fold in the flour and baking soda until fully combined
- Pour into an oven-safe loaf tin and bake for 20-25 minutes
- Sprinkle with icing sugar when cooled
- Enjoy!!
