Recipes/ Snacks

Gluten-Free Healthy Vegan Lemon Drizzle Loaf

Gluten-Free Healthy Vegan Lemon Drizzle Loaf

My Gluten-Free Healthy Vegan Lemon Drizzle Loaf is easy to make, bursting with goodness and yummy zing. High in protein from the quinoa, flax seeds and cashew nuts.

If you are a healthy vegan, and miss eating cake, lemon drizzle specifically, look no further – this is the perfect recipe for you!
I am not saying that this healthy recipe tastes bland, or not as delicious as the standard unhealthier options, but it’s simply less sugary, and I have used quinoa and flaxseeds instead of flour.






For this recipe, I use a whole lemon in the cake batter. This is because the pith contains lots of goodness and fiber that also helps the texture of the recipe. Don’t worry if there’s a seed or two in the lemon these are fine to eat, they’re like a natural aspirin.

It’s absolutely fine to leave a bit of the rind on the whole lemon that is blended when making the quinoa lemon cake. This will add a slight bitterness that elevates the flavor to balance it out and I actually aim for some lemon rind.

Often I do use fruit to sweeten my recipes but as this is a white cake I decided not to use dates or raisins to keep it white. If you care less about the color you can replace with dates or dried fruit and this will also up the fiber content.

Anyway, do drop me a comment below and tell me how you found this recipe, or you can message me directly on Instagram or Facebook! I love seeing what my lovely readers think of my recipes!

This recipe cuts into 8 slices.

Ingredients:

SPONGE:

1 cup / 170g Quinoa

1/2 cup/75g Golden Flaxseed

1/3 cup/45g Coconut Flour/ almond flour/ oat flour ~

1.25 cups/ 260g Water

1/2 tsp Baking Powder

2-4 tbsp sweetener like Maple Syrup

1 whole Lemon, peel cut off, deseeded and diced.

pinch of salt

LEMON DRIZZLE:

2 lemons juiced

2-4 tbsp sweetener like Maple Syrup

CASHEW FROSTING:

3/4 cup/100g Cashews

2-4 tbsp sweetener like Maple Syrup

4 tbsp Of water

Method:

1. Soak the quinoa in water for 15 minutes, then rinse and drain the quinoa.

2. Pre-heat oven to 375F / 190C.

3. Use a knife to peel the lemon and remove the yellow rind.

4. Place everything for the quinoa lemon cake into a blender and blend for 1-2 minutes until all the quinoa is broken down. You might have to do it in two batches.

5. Line a loaf tin with greaseproof paper, I’m using one about 8″ and pour in the quinoa batter.

6. Bake for 45-50 mins until the top starts to get some color and the cake seems cooked. Of course, as it’s gluten-free it will still be soft and seem uncooked.

7. Leave the quinoa lemon drizzle cake to firm up.

8. Mix together the juice from two lemons and the sweetener to make the lemon drizzle.

9. Use a sharp knife to make slits in the quinoa lemon cake and spoon over the lemon drizzle.

10. While the lemon drizzle soaks in, blend the cashew frosting ingredients nuts in a  blender until they start to stick together. You might need to stop several times and scrape down the sides.

11. Remove the cooled cake from the lined pan, spread on the cashew frosting and grate the zest of one of the juiced lemons on top.

12. Enjoy this Gluten-Free Healthy Vegan Lemon Drizzle Loaf within 5 days and keep in the fridge.

NOTES:

I use raw cashew nuts to make the frosting. But you can use just about any nut or seed you like, although some blend smoother than others. Alternatively, you can make without a blender just by using a nut or seed butter. When blending the quinoa batter don’t wait around as once the water is mixed with the flaxseeds they will start to gel up. If you wait around the mixture will be too stiff and could damage your blender as it will struggle.

NUTRITION INFORMATION Yield 16 Serving Size 1 Amount Per Serving Calories 128

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