Lemon Loaf (Edit recipe)

Bursting with real lemon flavor, this easy vegan lemon loaf is as delicious as it is gorgeous.

10 minutes

35 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	467
Fat:	31 g
Carbohydrates:	42 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	213 mg
Fiber:	5 g
Sugars:	24 g
Calculated per serving.

Serves: 12

Ingredients

1 cup Coconut Milk, *can sub any milk
0.5 cup Lemon Juice
0.25 cup Coconut Oil, melted and cooled
1 tsp Pure Vanilla Extract
1.5 cup Coconut Flour
0.5 cup Gluten Free Flour
0.5 cup Cane Sugar, *can sub granulated white sugar
2 tsp Baking Powder
0.5 tsp Salt
1 cup Pascha Organic Vegan White Baking Chips, *can sub regular white chocolate chips
8 pieces Pascha Organic Vegan White Bar, *can sub regular white chocolate

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees and prepare an 8.5 x 4.5-inch loaf pan with coconut oil and parchment paper.
In a large mixing bowl combine the coconut milk, lemon juice, coconut oil, lemon zest, and vanilla extract. Whisk together.
Add in the sifted coconut flour, gluten-free flour, cane sugar, baking powder, and sea salt and mix until combined and a thick batter forms.
Add the Pascha white chocolate baking chips and mix until just combined.
Dump the lemon loaf cake batter into the prepared pan and gently press down evenly.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the edges are a light golden brown.
Allow the lemon loaf cake to fully cool in the pan before removing.
In a microwave-safe bowl, heat the Pascha vegan white bar squares in 30-second intervals, stirring after each interval, until fully melted and smooth.
Remove the cooled lemon loaf cake from the pan and top with the melted white chocolate. Spread evenly over the top.
Decorate as you please. I added sliced lemons, white chocolate chips, and dried flowers.
Slice, serve, and enjoy!
Store any leftovers in an airtight container at room temperature for up to 5 days.