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LEMON, BLUEBERRY AND COCONUT LOAF CAKE 🍰
One of my favourite loaf cakes ever, using three of my favourite flavours!
This recipe can easily be made refined sugar free or you can use caster sugar as you would in most bakes!
You’ll need:
3/4 cup vegan butter
3/4 cup unsweetened oat milk
1 3/4 cups self-raising flour
3/4 cup granulated sweetener or caster sugar
1/2 tsp baking powder
1 vegan egg (aquafaba or flax egg)
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
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 egg 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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