Servings: 8 slices
Calories: 416kcal
Equipment
- Oven
- 7.2 x 3.7 inch Loaf Tin
- Parchment Paper
- Large Bowl
- Medium Bowl
- Grater
- Whisk
- Plastic Wrap
- Tinfoil
Ingredients
- 1½ Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1¼ Cup Granulated Sugar
- 1 Cup Rasberries Washed and dried
- ½ Cup Plant Milk
- 3 Large Eggs
- 3 Lemons Juice and Zest
- ⅓ Cup + 1 Tablespoon Neutral Oil I used olive oil
- 1½ Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Pinch Sea Salt
Glaze
- 1 tbsp Lemon Juice
- 1 tbsp Plant Milk
- 1½ Cups Powdered Sugar
Instructions
Loaf Cake
- In medium bowl, whisk together flour, baking powder, baking soda, and salt. Set Aside.
- In large bowl, whisk together eggs, milk sugar, oil, lemon juice, and lemon zest until homogenous. Add the dry ingredient and whisk until everything is combined.
- Cover with plastic wrap and let batter rest at room temperature for 45 minutes.Preheat oven to 350°F during this step.
- Grease baking tin and line with parchment paper. Pour ½ the rested batter into the baking tin.
- Mix the blended raspberries with remaining batter and gently pour into baking tin. Drag a spoon or toothpick through the batter in a wide zig zag lengthwise. Only do this motion once to prevent the batter from sinking to the bottom.
- Bake in the oven at 350°F for 60 minutes. After 30 minutes, carefully cover top with tinfoil to prevent the top from burning.
- Let cool for an hour (I promise it's worth the wait).
Glaze
- Mix together lemon juice, plant milk, and powdered sugar until smooth. Continue to stir while adding powder sugar until it reaches the consistently slightly thicker than glue.
- Pour glaze over cooled loaf, spread into an even layer. Let glaze set, or dive in!
- (Optional) Top with freeze-dried strawberries or raspberries!
Notes
For best results, I recommend using the flour blend listed in the recipe. Make sure to let better rest and cool for the listed time :)
Nutrition
Serving: 1Slice | Sodium: 186mg | Calcium: 108mg | Vitamin C: 26mg | Vitamin A: 138IU | Sugar: 57g | Fiber: 5g | Potassium: 113mg | Cholesterol: 61mg | Calories: 416kcal | Trans Fat: 1g | Monounsaturated Fat: 7g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 12g | Protein: 5g | Carbohydrates: 78g | Iron: 2mg
Tried this recipe?Let us know how it was!