Best Vegan Lemon Loafbreadcake Recipes

VEGAN LEMON CAKE

Steps:

• Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
• Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don't overmix, tiny lumps are okay.
• Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
• Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
• Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
• Frost the cooled cakes and decorate with lemon zest.

VEGAN LEMON LOAF/BREAD/CAKE

Steps:

• Preheat oven to 335 degrees.
• In a large bowl combine oil, sugar, lemon zest and the pre-mixed Ener-G Eggs. Combine these ingredients until oil is thoroughly incorporated with sugar and "eggs"--basically, "cream" the ingredients (you remember that old baking term, don't cha?).
• Add the flour, baking soda, salt and milk to the "creamed" sugar/oil mix and mix until the lumps are gone and everything is nice and smooth.
• Pour batter into a greased and floured loaf pan and bake until the top has peaked, cracked and/or is a nice deep golden brown. Usually this is over an hours time, but check periodically. It's important not to cook this on a higher temperature than 335, as otherwise it will not cook thoroughly!
• Optional Lemon Glaze: 1/2 Cup Sugar & 1/4 Cup Lemon Juice.
• In a small sauce pan heat lemon juice and sugar just until the sugar has incorporated, but not carmalized. You can also microwave this too! Then, drizzle over de-panned loaf. Yum.