Vegan Lemon Poppyseed Loaf
A fluffy, moist and sweet vegan loaf with lemony zing! Quick and easy to make.
Ingredients
Lemon Poppyseed Loaf
- 1 tbsp chia seeds
- ¾ cup oat milk
- ¼ cup coconut cream*
- 3 tbsp fresh lemon juice
- 1½ tsp pure vanilla extract
- ⅓ cup coconut oil, soft room temperature
- ⅔ cup granulated sugar (140 g)
- 1¼ cups flour
- ⅓ cup almond flour
- 1¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tbsp poppyseeds
- 2 tbsp lemon zest
Lemon Glaze
- ¾ cup powdered sugar
- 1 tbsp oat milk
- 1-2 tbsp fresh lemon juice adjust to your taste
Instructions
- Preheat the oven to 180 degrees celsius.
- Whisk the chia seeds together with oat milk, coconut cream, vanilla and freshly squeezed lemon juice. Set aside to thicken.
- Rub the lemon zest in your fingers with the sugar to bring out the lemon flavour.
- Cream the soft coconut oil and sugar together. Then mix it in with the chia mixture.
- Combine the rest of the dry ingredients now, flour, baking soda, baking powder, poppyseeds, zest, and salt.
- Combine the wet and the dry mixtures together, stirring gently and only just until combined. It's important not to over-mix.
- Pour the batter into a loaf pan, and bake for approximately 37-40 minutes depending on your oven. When you test your loaf with a knife it should almost come out clean.
- Let the loaf cool completely before you add the optional lemon glaze.
- Mix the powdered sugar with lemon juice and oat milk. Add a bit of the liquid a little bit at a time so you get your desired consistency, depending if you like a thicker or thinner glaze. Let the glaze set a bit before you cut into the loaf, otherwise it can get a bit messy.
- Enjoy! :)
Notes
*I've used thick coconut cream, the thickened part of a can of coconut milk, and coconut yogurt, all work for this recipe!