dessert, snacks

Vegan Lemon Poppy Seed Loaf

April 17, 2016
lemonloaf

Spring has officially sprung so I decided to make an amazing light, airy delectable lemon poppy seed loaf. I LOOOOOOOVE lemon poppy seed cake so much, so I crafted this masterpiece of a recipe.  This recipe is very simple to make so there is no reason why everyone shouldn’t have a slice or ten of this magical lemon poppy seed loaf in there life. Loaf. I made this loaf as healthy as can be utilizing no refined sugar, dairy or eggs.  Yet the consistency is moist, the flavour is perfectly tart, not too sweet, and it’s purely divine.  Your welcome. Loaf. Because its fun to say.

Dry Ingredients:

  • 3 cups organic unbleached flour (or whatever flour you have on hand)
  • 1 cup 100% pure coconut sugar
  • 1/4 cup poppy seeds
  • 3 tsp baking powder
  • 1 tsp pink salt

Wet Ingredients:

  • 1 cup water
  • 1/2 cup melted organic coconut oil*
  • 1/2 cup pure maple syrup
  • 2-4 tbs lemon juice (depending how lemony you like it)
  • 3 tbs lemon zest (approx 3 lemons)
  • 1 tbs pure Madagascar vanilla extract

Icing Ingredients:

  • 1 tbs lemon juice
  • 1 tbs lemon zest
  • 1 cup icing sugar

*Ensure the coconut oil is melted (it should look clear like water).  If the coconut oil is in solid state put it in the microwave for 20 seconds to melt it.

What to do:

  1. Preheat the oven to 350F
  2. Mix the dry ingredients in one bowl and mix together the wet ingredients in another bowl
  3. Combine the wet ingredients to the dry ingredients and mix slowly (it should turn into a dough-like mixture)
  4. Put the batter in a greased or parchment-lined loaf pan
  5. Bake for 1 hour or until a toothpick comes out clean
  6. While the loaf is cooling on a cooling rack for 15-25 minutes put all the icing ingredients in a bowl and whisk them together
  7. Put something like parchment paper or a plate under the loaf and pour the icing on top of the loaf, allowing the plate/parchment paper to catch the excess icing
  8. Let the icing harden on top of the loaf for 5 minutes and pour another layer on top (don’t forget to re-use the icing that its catching underneath)
  9. Repeat step 8 until your happy with the icing thickness

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1 Comment

  • Reply Ari July 15, 2016 at 11:28 am

    do you think using a different kind of sugar/regular one would work as well?

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