Updated: Sep 9, 2021
Since I've decided to embark on my vegan lifestyle journey, I've been pleasantly surprised at how easy the transition was for me. Something I had always deemed impossible for me. Well, here I am six months into the journey and I have hardly found myself craving foods that are not part of a vegan diet. I have to say, with the growing trend of veganism, it has become a lot easier to find indulgent treats and foods at restaurants and stores that cater to those on a plant-based diet.
If anything, I am a person with a huge sweet tooth and I always appreciate a good slice of cake. I've always enjoyed baking as a therapeutic activity to relax and unwind resulting in a delicious end product. But when it comes to baking, excluding eggs, milk and butter can pose a challenge in creating cookies, cakes and other sweet treats. Thankfully again, the internet is here to help with that!
I've been able to find some recipes for inspiration when it comes to vegan baking on social media. Learning what plant-based substitutes to incorporate in place of traditional ingredients has been a journey. I'm still experimenting and experiencing some trials and errors. Thankfully, no attempt has been completely ruined. So while I don't always reach the intended texture and consistency in my baking, I can still enjoy the flavors of my 'failed attempts' while I work to fine tune ingredient proportions and methods to get the outcome I want.
This Lemon Loaf Cake was the first ever attempt I made in vegan baking and it was inspired by vegetarian foodie The Mindful Avocado. I slightly tweaked the recipe and on my second attempt, I thought this would go great with blueberries and after trying it out, I am convinced I made the right call.
Prep Time: 20-30 mins
Cook Time: 45-55 mins
Cook Temp: 360°F / 180°C
1/4 cup coconut oil, soft or melted
2 Flax eggs*
1/3 cup cane sugar
1/4 cup Monk fruit sweetener**
1/2 cup unsweetened almond milk, or any preferred plant-based milk
2-3 tbsp lemon juice (about one lemon juiced)
1 tbsp lemon zest (about zest of one lemon)
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup Almond Flour
1/2 cup oats flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup blueberries (optional)
Lemon Glaze (optional):
2 tbsp lemon juice
1/4 cup powder sugar
Flax Eggs Coconut oil w/ Sugar Added Lemon Added Milk & Flax