Healthy lemon loaf made with whole wheat flour, no oil or eggs needed! Topped with a sugar free cashew glaze. The inside comes out perfectly soft and moist, bursting with lemon flavor and not too overly sweet!
Healthy Lemon Loaf Ingredients
- Einkorn wheat or whole wheat flour
- I have made this with oat flour for a gluten free option and it comes out crumbly but still yummy. The gluten in the wheat flour helps hold this recipe together without using eggs. I use Einkorn wheat for lower gluten/ easier on the gut and more nutritious.
- almond flour
- baking powder
- baking soda
- dairy free yogurt (I use cashew/coconut yogurt, use regular if not dairy free)
- coconut sugar or date sugar (I do half and half blend. Erythritol also works in this recipe)
- lemon juice and zest (I use meyer lemons, they are sweeter and juicier)
- apple sauce
- vanilla extract
- raw cashews (for the icing)
- more erythritol or date sugar (for the icing)
- plant milk
Instructions
- Mix together all of the wet ingredients + sugar. In a separate bowl combine the dry ingredients. Add the wet to the dry and stir just til combined.
- Transfer mixture to a loaf pan lined with parchment paper. Bake for 40 to 45 minutes til golden brown and firm. Remove from oven and let cool.
- Blend up the icing ingredients in a high powdered blender. Spread icing on the loaf after it cools. slice and enjoy!
*exact measurements at the bottom!
Ingredients
Equipment
Method
- 1. Preheat oven to 350 degrees.
- 2. In a mixing bowl combine all of the wet ingredients and mix well.
- 3. In a large mixing bowl combine the dry ingredients. Pour the wet into the dry and stir just til combined. Don't over mix.
- 4. Transfer mixture to a loaf pan lined with parchment paper. Bake for 40 to 45 minutes til golden brown and firm. Remove from oven and let cool.
- 5. Blend up the ingredients for the icing in a high powdered blender. Spread icing on the loaf once it has cooled down.