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I absolutely love lemon cake, but I wanted to make things a little bit more interesting by adding blueberries and coconut to this loaf! it's such a delicious combination of flavours and perfect for spring/summer! This loaf is slightly healthier than your regular lemon cake as it includes minimal sugar (I use granulated sweetener as it has the same texture and sweetness as sugar, you wouldn't be able to tell the difference!) and the rest is natural sugars from the fruit!
- HEALTHIER VEGAN LEMON, BLUEBERRY & COCONUT LOAF CAKE -
You will need:
3/4 cup vegan butter
3/4 cup unsweetened oat milk
1 3/4 cups self-raising flour
3/4 cup granulated sweetener
1/2 tsp baking powder
2 vegan eggs (I use a store-bought egg replacer)
1 tsp vanilla extract
Zest of 2 lemons
Juice from 1 lemon
1/2 cup desiccated coconut
1/2 cup blueberries
For the icing (optional) -
3/4 cup icing sugar (or powdered sweetener)
2 tbsp lemon juice
Method:
1. Preheat the oven to 180C and line a loaf tin with parchment paper.
2. In a saucepan, add the vegan butter and oat milk. Place on low heat until the butter has melted. Set aside.
3. In a large mixing bowl, sieve the flour and add the sweetener and baking powder. Stir until combined.
4. Add the vegan eggs and vanilla extract.
5. Add the lemon zest and juice into the bowl and stir until combined.
6. Pour in the oat milk and butter mixture. Stir everything together until completely combined.
7. Fold the desiccated coconut and blueberries into the mixture.
8. Pour the mixture into the loaf tin and place in the oven for 45-50 minutes. The loaf will be cooked if you poke a toothpick through the middle and it comes out clean.
9. Allow the loaf to cool completely on a rack before preparing the icing.
10. Make the icing by combining the icing sugar and lemon juice in a bowl. Add a couple of drops of water to help combine if needed. Be careful not to add too much otherwise the icing will be too thin.
11. Pour the icing onto the loaf cake and top with some extra blueberries!
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