Lemon Poppy Seed Loaf (vegan)

I love testing out Vegan recipes, especially baked goods.  I came across this recipe on It Doesn't Taste Like Chicken. This is perfect for breakfast or for a dessert - or both!

Vegan Lemon Poppy Loaf

Prep time:  20 mins

Cook time:  55 mins

Total time:  1 hour 15 mins

Serves: Makes about 12 slices

Ingredients

  • Dry Ingredients:
  • 2 Cups Whole Wheat Flour
  • ¾ Cup White Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 3 Tablespoons Poppy Seeds
  • Wet Ingredients:
  • 1¼ Cups Non-Dairy Milk (such as soy or almond)
  • ½ Cup Canola Oil (or other light oil)
  • 2 Tablespoon Lemon Zest
  • ⅓ Cup Lemon Juice (from about 2-3 lemons)
  • 1 teaspoon Vanilla Extract
  • Lemon Icing
  • 1 Cup Powdered Sugar
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Lemon Zest

Instructions

  1. Preheat your oven to 375F (190 C). Lightly grease a loaf pan.
  2. Zest the lemons and then juice them. If you are making the icing, make sure to have extra and set that aside. In a medium bowl whisk together the wet ingredients, including the lemon juice and zest.
  3. In a large bowl whisk together the dry ingredients. Now pour the wet ingredients into the dry and stir until just combined. Don't over mix!
  4. Pout the batter into at the prepared loaf pan and bake for 45 - 55 mins, rotating once midway through. The loaf is ready when a toothpick inserted into the center comes out clean.
  5. Let cool completely before icing. When cool, mix the lemon icing ingredients together in a bowl. Set the loaf on a cooling rack over a baking sheet to catch all the excess icing. Drizzle the icing over the loaf. Let the icing set for about 30 minutes before slicing.
 vegan lemon poppy seed loaf

vegan lemon poppy seed loaf

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Kelsey Grad