Vegan Raspberry Lemon Loaf Cake
Equipment
- Loaf Pan Liners optional
Ingredients
Cake Base
- ½ cup water
- 3 tbsp flax ground
- ½ cup vegan butter
- ¼ cup coconut oil
- 1 cup sugar
- ⅓ cup soy milk
- 3 tbsp lemon juice
- 2 tsp lemon zest
- 1 ½ cups all-purpose flour +3 tbsp
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups raspberries fresh or frozen
Raspberry Glaze (see Notes)
- 1 cup raspberries fresh or frozen
- 1 tbsp lemon juice
- 2 tbsp soy milk
- ½ cup vegan butter softened
- 1 cup icing sugar powdered
- ⅛ tsp salt
Instructions
For the Loaf
- Preheat oven to 350℉
- Mix the water and ground flax together and let stand for a few minutes.
- Meanwhile, using an electric hand mixer, cream the vegan butter, coconut oil and sugar together.
- Add the flax egg and beat, then beat in the soy milk and lemon juice and zest.
- In a mixing bowl, whisk the 1 ½ cups of flour, salt, baking powder and baking soda together. Then, add the flour mixture into the coconut oil mixture and gently stir to combine.
- Toss the raspberries with the few tablespoons of remaining flour and then fold in the raspberries and pour the batter into a lined 9x5 loaf pan.
- Bake, on the center rack, for 50 minutes or until a toothpick inserted into the center comes out clean. While the loaf is baking, prepare the Glaze.
- Allow the loaf to cool for about 60 minutes in the loaf pan and then remove to glaze. It is important to allow the loaf to rest, as it is very soft, and if removed too soon will crumble (but hey, lemon raspberry crumble cake still *tastes* good!). Lift it up by the parchment paper to help keep everything well together.
For the Glaze
- In a mixing bowl, beat the raspberries, lemon and soy milk into a puree with an electric hand mixer. You can strain the seeds out if you wish, but I prefer to leave them in.
- Pour the mixture into a small saucepan and heat over low/medium heat to a simmer. Continue simmering for about 10 minutes until the mixture has thickened. It should have a jam-like consistency. Remove from heat and allow to cool.
- Meanwhile, in a mixing bowl, beat the vegan butter until smooth and then beat in the icing sugar and salt until smooth.
- Once cooled, add the raspberry mixture to the mixing bowl with the vegan butter a little at a time, until you have your preferred flavour. (I used all of the raspberry mixture, but if you don't want quite a strong flavour, reduce to your preferences)
- Once your loaf is cooled, frost away!
Notes
Prefer a light glaze? You can also opt for a more traditional lemon glaze. Simply whisk the following ingredients together and then drizzle over your loaf once cooled:
- 1 cup icing sugar
- 2 tbsp lemon juice
- 1 tsp soy milk
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