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Healthy, fluffy and moist vegan lemon loaf cake slice on a cooling rack with fresh lemon
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5 from 1 vote

Vegan Lemon Loaf Cake (gluten free)

A delicious moist and fluffy lemon loaf cake made with 4 simple ingredients! The perfect healthy plantbased brunch, dessert or afternoon snack.
Prep Time5 minutes
Cook Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, Australian, International
Keyword: cake, gluten free, lemon, loaf, oil free, refined sugar free, vegan
Servings: 8
Author: Gee

Ingredients

  • 4 cup oat flour
  • 4 tsp baking powder
  • 2 tsp lemon zest optional
  • 1 cup lemon juice juice of about 4 lemons
  • 1.25 cup maple syrup

Instructions

  • Preheat oven to 180 degrees C (fan forced) and line a small loaf tin with baking paper.
  • Sift the flour and baking powder into a large bowl. Add the lemon zest and whisk together until thoroughly combined.
  • Pour in the maple syrup and lemon juice and fold in until just incorporated, with no major lumps remaining. (Try not to overmix)
  • Pour mixture into the loaf tin and bake for 30-35 minutes or until lightly golden and a skewer inserted into the middle comes out clean. Allow to cool completely before slicing.