Lemon Loaf Strawberry Glaze (Print Version)
# Ingredients:
→ Lemon Loaf
01 -
6 tablespoons vegan butter
02 -
2/3 cup granulated sugar (coconut sugar or other granulated sugar)
03 -
2/3 cup unsweetened applesauce
04 -
1/4 cup nondairy milk (almond milk recommended)
05 -
1/4 cup fresh lemon juice
06 -
2 teaspoons baking powder
07 -
1 1/3 cup all-purpose flour
08 -
1/2 cup almond flour
→ Strawberry Glaze
09 -
1/4-1/3 cup mashed strawberries
10 -
1/2-3/4 cup powdered sugar
11 -
3 tablespoons lemon juice (optional)
12 -
Lemon slice for garnish (optional)
# Instructions:
01 -
Preheat your oven to 350 degrees Fahrenheit. Prepare a loaf pan with cooking spray or line with parchment paper.
02 -
In a small bowl, melt the vegan butter. Transfer to a large bowl and add the sugar, applesauce, lemon juice, and nondairy milk. Stir well to combine.
03 -
Add the baking powder, all-purpose flour, and almond flour. Stir until a smooth batter forms with no clumps.
04 -
Pour the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
05 -
Once done baking, allow the loaf to cool completely (about 30-40 minutes).
06 -
For the glaze, mash the strawberries (you may need to microwave them briefly to make them easier to mash). Mix in the powdered sugar and lemon juice if using.
07 -
Pour the glaze evenly over the cooled loaf. Optionally, garnish with a lemon slice.
# Notes:
01 -
Store the loaf in an airtight container in the refrigerator for up to one week. Freeze for longer storage.
02 -
Coconut sugar works as a refined sugar-free option, but any granulated sugar, such as monk fruit or white sugar, will also work.
03 -
Use fresh lemon juice for the best flavor; lemon extract can be substituted in smaller quantities.