Starbucks Lemon Loaf

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 40

Servings: people

Calories: 252kcal

This plant-based vegan Lemon Loaf is my healthy version of popular Starbucks Lemon Loaf. The richness of the cake is balanced with a pucker punch of lemony flavor that will delight your tastebuds. You will never need to buy a slice of Starbucks Lemon Loaf again!

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Equipment

Ingredients

Cake

2 cups almond flour
1 ¼ cups organic rolled oats ground into flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon turmeric
1 ½ teaspoons lemon zest
½ cup lemon juice
1 cup deglet dates
1 cup soy milk
1 teaspoon vanilla extract

Frosting

¼ cup cashews
¼ cup lemon juice
¼ cup deglet dates
½ teaspoon vanilla extract
¼ cup water
turmeric sprinkle

Instructions

Preheat oven to 350°F (180°C).
Stir the almond flour, oat flour, baking powder, baking soda, turmeric and lemon zest together in a mixing bowl.
Add the lemon juice, dates, soy milk and vanilla to a blender and blend until the dates are pulverized.
Pour this mixture into the dry mixture and stir together.
Pour into a silicone bread pan or parchment lined bread pan.
Bake for 40-50 minutes until the edges are brown and the top feels firm when pressed.
Add the frosting ingredients to a blender and blend until smooth.
Let frosting sit for at least 10 minutes while the cake is cooling so that it will thicken.
Pour frosting over the cake letting it ooze down the sides of the cake.
Keep in an airtight container in the fridge for up to a week.

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Nutrition