If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. It’s the perfect cake to celebrate the arrival of spring and take to baby showers, Mother’s Day celebrations, and beyond! It would also be incredibly beautiful topped with fresh berries or decorated with sprinkles. We hope you LOVE this lemon loaf cake! It’s: Repeat until all dough is formed into balls. Scoop out 1-Tbsp amounts and gently roll into balls (as the recipe is written, there should be about 22). Once cooled, it’s time to drizzle the cake with the glaze and prepare to hear some serious wows and yums from everyone who gets a slice! Taste and adjust flavor as needed, adding more matcha for matcha flavor, dates for sweetness, or cashew butter for creaminess. Then add vegan cream cheese and mix again until creamy and smooth. While the cake is baking, we prepare the perfectly sweet-tart lemon glaze by combining lemon zest, lemon juice, vanilla extract, and powdered sugar. To a large mixing bowl, add softened butter and beat or whisk vigorously to combine. Lastly, we add in baking powder to help it rise and sea salt to enhance all the flavors. And if you enjoy it (trust us, you will), you’ll also love our 1-Bowl Vegan Coffee Cake (GF, Oil-Free) and Easy Vegan Vanilla Cupcakes (Gluten-Free)! Next we add our new favorite flour combination for creating moist and fluffy gluten-free cakes: almond flour, potato starch, and cornstarch. The generous dose of lemon makes this cake scream of spring, while applesauce and avocado oil add moisture, maple syrup adds sweetness, and vanilla gives it a little something extra. It all starts with mixing the wet ingredients - lemon zest and juice, applesauce, avocado oil, maple syrup, and vanilla extract.
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