Lemon Loaf Cake Vegan and G/F

CAKE

3-4 Tbsp lemon zest (3 1/2 large lemons)
4 Tbsp lemon juice
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
1/2 cup maple syrup
1 Tbsp vanilla extract
2 cups almond flour
3/4 cup potato starch (I used 1/2 cup oat flour + 1/4 cup coconut flour)
1/3 cup arrowroot (or cornstarch)
2 tsp baking powder
1 tsp sea salt

GLAZE

1 1/2 tsp lemon zest
1/2 tsp vanilla extract
3 Tbsp lemon juice
1 1/4 cups powdered sugar

INSTRUCTIONS

Preheat oven 350 and line standard loaf pan with parchment paper

To a large bowl, add lemon zest, lemon juice, applesauce, coconut oil, maple syrup and vanilla extract.   Whisk to combine

Mix dry ingredients together and then add to wet ingredients.  The texture should be thick like cornbread batter.

Spoon into parchment lined loaf pan.

Bake at 350 for 35-40 minutes or until top is golden brown and inserted toothpick comes out clean

Cool in pan – about 1 hour. Carefully lift out of pan  with parchment paper

While the cake cools make the glaze

Once the cake is completely cooled, slowly pour glaze over cake letting it drizzle over the edges

Enjoy!!!