Enjoy a refreshing Iced Lemon Loaf that’s vegan and gluten-free. A healthy Starbucks copycat recipe perfect for any occasion!
Deliciously Refreshing and Guilt-Free Dessert Recipe
Recently, a delightful gluten-free and dairy-free lemon loaf recipe has emerged, capturing the essence of summer with its vibrant flavors. The recipe showcases the use of almond flour, tapioca, and ground flax as the primary dry ingredients, complemented by the zest and juice of fresh lemons, which infuse the loaf with a refreshing citrus taste. The combination of coconut oil and a touch of maple syrup adds moisture and sweetness, making this loaf not only healthier but also a delicious alternative to traditional lemon cakes. The baking process involves mixing the dry and wet ingredients separately before combining them, ensuring a well-blended batter that bakes to perfection in about 45 to 55 minutes.
To elevate the lemon loaf, a creamy coconut butter glaze is prepared, combining coconut butter, coconut oil, maple syrup, and lemon juice, which is then poured over the cooled cake to create a luscious topping. This glaze hardens nicely and enhances the lemon flavor, making each slice even more enjoyable. For those preferring a traditional lemon glaze, a simple mixture of powdered sugar and lemon juice can be used instead. This recipe not only caters to those with dietary restrictions but also serves as a delightful treat for anyone looking to indulge in a healthier dessert option.
Zesty Delights: A Guilt-Free Twist on Your Favorite Cafe Treat!
Today I’m going to show you how to make a healthier Starbucks lemon loaf. This one is gluten-free, grain-f free, dairy free, refined sugar-free, and it’s topped with a coconut butter lemon glaze. We’re going to start by zesting our lemons, but instead of zesting our lemons into a bowl or on a plate where you lose some of the essential oils,.
It’s really nice to zest them over some of your dry ingredients. So, here we have our 2 and 1/2 cups of almond flour. If you don’t have a microplane like this guy, you can also use the small side of a box grater to zest your lemons. And when you’ve zested both lemons, make sure to check under your grater or your microplane to get off all that extra.
Goodness. And then we’re going to take one teaspoon of this zest that we’re going to put aside that we’re going to sprinkle on top after we’ve glazed our loaf. Now, I’m going to get my hands in there, but you could also use two spatulas or spoon and I’m just going to kind of massage the lemon zest into the flour. It’s going to also help release.
Some of the essential oils and distribute the lemon peel throughout. Then we can go ahead and add the rest of our dry ingredients. Starting with a half a cup of tapioca starch. If you don’t have tapioca, you can also use arrowroot powder. Then some baking soda, 3/4 of a teaspoon. Half a teaspoon of baking powder. 1/4 teaspoon of salt. And.
Then 2 tbsp of ground flax. We’ll just give this a stir till it’s nice and mixed. Then we’ll put it aside to work on our wet ingredients next. First, we’re doing half a cup of lemon juice. So, we’re going to cut the lemons that we just zested, and we’re going to juice them. You can do it by hand, or if you have a little gizmo like this, or if you.
Have a power juicer, go ahead and use that, too. Whatever you have. Once we’ve got our/2 cup of lemon juice, then we can gather the rest of our wet ingredients. We have 1/3 cup melted coconut oil and a/4 cup milk of choice. I’m using cashew milk and 1 teasp of vanilla. and a/3 a cup of maple syrup and our/2 cup of lemon juice. Give your.
Wet ingredients a quick stir and then we will add that to our bowl of dry ingredients. We’re going to mix it until it’s just combined and then we’re going to transfer it to a lined loaf pan and pop it in the oven. We’re preheating our oven to 350 degrees Fahrenheit. And we’re going to bake this for 45 to 55 minutes until it’s fully baked through.
And your toothpick comes out clean. After it’s done baking, we’re going to let it fully cool before we add our lemon glaze. For our coconut butter glaze, we need our coconut butter, coconut oil, maple syrup, lemon juice, and milk of choice. We’re using cashew again. And we’re just going to combine everything. Adding our milk and lemon.
Juice last. We’ll give it a really good stir now before adding the milk and the lemon juice. Go ahead and add them in now and give it another really good stir. You may notice it almost seems to separate or curdle, but just keep stirring and it will eventually come together. Now that you’ve got a nice.
Smooth coconut butter glaze, we are going to top our lemon loaf. Go ahead and pour your glaze across the top of your lemon loaf. And then use a spoon or a spatula to spread it out to the edges and get it to drip over the sides. Now, grab that teaspoon of lemon zest you saved from the beginning and.
We’re going to sprinkle that over our glaze. And then you can go ahead and enjoy this now or you can let the glaze set. It takes about half an hour. I finished glazing ours a little too late last night to cut into it, so I popped it in the fridge overnight. So, our glaze is fully set. So, let’s cut into this and dig in and enjoy. I am so happy.
With how this turned out. I actually took a lemon poppy seed muffin recipe that I’ve been using and I veganized it, but you would never guess. It worked out so well. It’s so moist and delicious and pairs so well with the creamy coconut butter glaze. I had to taste one and then I ended up eating two more slices. That’s how good it is. And I brought.
Some home to my family who also gobbled it up. So, I hope you enjoy this as much as we do and we will catch you next time. Thanks for watching.
