Vegan Lemon Loaf Cake

Easy and delicious vegan lemon loaf cake recipe with lemon curd.

Course Dessert

Cuisine Vegan

Diet Vegan, Vegetarian

Prep Time 15

Baking Time 55

Total Time 1 10

Servings

Calories 3146kcal

Pre-heat your oven to 375°F (180°C).
In a small bowl add flaxseed and boiling water. Stir and set aside.
Next, combine the flour, sugar, salt, and baking powder in a large bowl.
In another bowl whisk together oil, milk, vanilla, lemon zest and lemon juice.
Add your flax egg to your oil mixture and mix well.
Pour the oil mixture into the centre of your flour mixture and start whisking in the centre making your way towards the edge until all the flour has combined
Mix until combined and the mixture is smooth, do not overmix.
Line your loaf tin with a layer of baking paper and brush the uncovered sides with a layer of oil.
Pour your mixture into the loaf tin and smooth out the top using a silicone spatula.
Bake at 375°F (180°C) for 55-60 minutes until golden brown and wooden skewer inserted in the middle comes out clean.

Pour plant milk and corn starch into a pan and stir.
Heat up your pan on low to medium heat, then add lemon juice, sugar, lemon zest and turmeric. Whisk.
Bring the mixture to boil and wait for it to thicken. Make sure to keep whisking as it thickens.
Thicken for about 5 minutes.
Check the lemon curd has thickened enough when it coats the back of a spoon and leaves a clear trail if you run a finger through the back of a spoon.
Finally, add dairy-free butter and keep on the heat until the butter has fully melted, whilst whisking to get a smooth, velvety texture.

To make the icing combine dairy-free butter, icing sugar, and vanilla and whisk until fluffy.
Use a spoon to spoon the icing on top of the (cooled) cake. Then use a knife to spread it evenly across the top of your cake.
Top off with the lemon curd glaze.