Gluten-Free Lemon Poppyseed Loaf Cake
This Lemon Poppyseed Loaf Cake is a light and refreshing loaf cake with a delicious lemon glaze! It's easy to make in one bowl and only takes 10 minutes to mix up the batter. This easy-to-make cake is gluten-free, grain-free, and vegan-friendly.
Servings 10 slices
Equipment
Ingredients
For the loaf cake
- ¾ cup (183g) unsweetened applesauce
- ½ cup (72g) coconut sugar
- ¼ cup (56g) unsweetened almond milk or dairy-free milk of choice
- ¼ cup (56g) raw cashew butter or other nut or seed butter
- ¼ cup (50g) refined coconut oil melted
- 3 tablespoons fresh lemon juice from 1 large lemon or 2 small lemons
- 1 tablespoon freshly grated lemon zest from about 2 lemons
- ½ teaspoon vanilla extract
- 1 cup (140g) cassava flour
- 1 cup (96g) blanched almond flour
- 2 tablespoons (13g) flax meal
- 2 tablespoons poppy seeds
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
For the lemon glaze with powdered sugar
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
For the lemon glaze with coconut butter
- ¼ cup coconut butter melted
- 3 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- 2 to 4 tablespoons almond milk warmed
Instructions
- Preheat the oven to 350°F. Line an 8.5" x 4.5" loaf pan with parchment paper or grease with coconut oil.
- Combine the applesauce, coconut sugar, almond milk, cashew butter, coconut oil, lemon juice, lemon zest, and vanilla extract, stirring to combine. Warm slightly in the microwave if the coconut oil seizes up.¾ cup (183g) unsweetened applesauce, ½ cup (72g) coconut sugar, ¼ cup (56g) unsweetened almond milk, ¼ cup (56g) raw cashew butter, ¼ cup (50g) refined coconut oil, 3 tablespoons fresh lemon juice, 1 tablespoon freshly grated lemon zest, ½ teaspoon vanilla extract
- Add cassava flour, almond flour, flax meal, poppy seeds, baking soda, baking powder, and salt. Stir until combined.1 cup (140g) cassava flour, 1 cup (96g) blanched almond flour, 2 tablespoons (13g) flax meal, 2 tablespoons poppy seeds, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
- Pour into the prepared loaf pan. Bake for 45 minutes, or until a toothpick comes out clean and the top springs back if lightly pressed. Once done, let cool completely on a wire rack before removing it from the pan.
- Store in an airtight container at room temperature for two days, in the refrigerator for up to five days, or in the freezer for up to 3 months. I like to freeze in slices and heat a slice in the microwave when I want it!
- For the powdered sugar glaze: in a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest. Add more powdered sugar if it's too thin, or extra lemon juice if it's too thick. Drizzle over the loaf cake. Garnish with more poppy seeds, if desired.1 cup powdered sugar, 2 tablespoons lemon juice, ½ teaspoon lemon zest
- For the coconut butter glaze: in a small bowl, whisk together the coconut butter, maple syrup, and lemon juice. Whisk in 1 tablespoon of the warmed almond milk, until smooth. Continue to add almond milk and whisk to thin it out to your desired consistency. Drizzle over the loaf cake. Garnish with more poppy seeds, if desired.¼ cup coconut butter, 3 tablespoons fresh lemon juice, 2 tablespoons pure maple syrup, 2 to 4 tablespoons almond milk
