Description

Moist, fluffy and tender, this vegan olive oil lemon loaf is the bougier upgraded version of the classic lemon pound cake. Plus, it’s made with good-for-you ingredients so you’ll actually feel good eating this!

Ingredients

Scale

2/3 cup (103 g) coconut sugar
3 lemons worth of zest
3/4 cup (180 g) coconut yogurt
1/2 cup (122 g) cashew milk (sub with creamy milk of choice)
1/3 cup (72 g) olive oil
2 tbsp (28 g) lemon juice
1 tsp vanilla paste
1 tsp lemon extract (optional)
1 3/4 cup (230 g) spelt flour (sub with AP flour)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 tsp turmeric (optional, for color)

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Instructions

Preheat your oven and prep your pan. Preheat your oven to 350°F and spray an 8×4 inch loaf pan with cooking spray.
Mix the sugar and lemon zest. Next, add the sugar and lemon zest to a large bowl. Using your hands, rub the lemon zest into the coconut sugar until it smells fragrant.
Whisk the wet ingredients together. Add the vegan yogurt, cashew milk, olive oil, lemon juice, lemon extract, and turmeric to the sugar mixture. Whisk to combine, about 1 minute, until the batter looks frothy and pale in color.
Fold in the dry ingredients. Finally, sprinkle the spelt flour, baking powder, baking soda, and salt into the wet mixture. Using a flexible rubber spatula, fold the batter together until the flour is just combined.
Bake the lemon loaf. Pour the batter into the prepared pan and bake in the oven for 35-45 minutes until a toothpick inserted in the center comes out clean. Let the loaf cool on the counter for 1 hour before removing from the pan and slicing. Optionally, you can drizzle it with a cream cheese glaze (see notes), but it tastes amazing without it as well!
Store any leftovers in parchment and plastic wrap on the counter for 3 days or in the fridge for up to one week.

Notes

To make a simple cream cheese glaze, whisk together 1/4 cup vegan cream cheese or regular cream cheese, with 1-2 tbsp of honey, 1 tbsp lemon juice, and a small pinch of salt. Add 1 tbsp of cashew milk at a time, until the glaze has reached the consistency you prefer.