VEGAN Lemon and Pistachio Loaf. I was looking for a vegan recipe for a party and this sounded perfect. Vegan Cranberry Pistachio Loaf with icing. Easy to make and a perfect morning treat with coffee or tea.
This delicious recipe is perfect for breakfast or brunch. If you're a fan of the classic lemon cake from Starbucks, hopefully you I thought about simply doubling the ingredients of the original to make a larger loaf; but with half a cup of lemon juice already in the recipe, I feared this. This easy vegan lemon loaf cake is super moist and topped with a lemon icing. You can have VEGAN Lemon and Pistachio Loaf using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of VEGAN Lemon and Pistachio Loaf
- It’s 1/3 cup of vegetable oil.
- It’s 3/4 cup of or 100g raw pistachios.
- Prepare of Zest of 2 lemons.
- Prepare 1 3/4 cup of or 220g all purpose flour.
- Prepare 3/4 cup of white granulated sugae.
- Prepare 2 tsp of baking powder.
- It’s 1/2 tsp of salt.
- Prepare 5 tbsp of olive oil.
- You need 1/2 cup of water.
- It’s of For Icing:.
- You need 7 tbsp of lemon juice (2 for the loaf, 5 for icing).
- You need 2 cups of icing sugar.
The best lemon cake recipe that's free of dairy and eggs! There's lots of lemony flavor in this cake, but it's not overpowering! If you like Starbucks Lemon Loaf, you will love this VEGAN copycat lemon loaf! This recipe is easy to make and topped with a delicious lemon glaze.
VEGAN Lemon and Pistachio Loaf step by step
- Prepare oven to 325 degree F, and get a square pan lined with parchment paper ready..
- Peel and chop pistachios, and set aside 2 tablespoons for garnish..
- In a bowl, combine all the dry ingredients- lemon zest, flour, granulated sugar, baking powder, salt and chopped pistachios..
- Pour in olive oil (if no olive oil, can substitute with vegetable oil), the 2 tbsp lemon juice, vegetable oil and water into the dry ingredients. Mix well but don’t overmix (over mixing will make the loaf become really tough)..
- Pour the batter into your pan and bake for 35-40 minutes. (Adjust accordingly- depends on the pan size, pan material and oven). The loaf is cooked if you insert a toothpick and no wet batter appears. Let it sit in the pan for 10 minutes and then take it out and let it rest for 1hr on a wire rack for it to completely cool down (otherwise the icing will melt right off)..
- Make the icing by combining the icing sugar to the remaining 5 tbsp of lemon juice. I ended up not using 5 tbsp because I like a thicker consistency for my icing. So make sure to not thin out the icing too much..
- Once the loaf has cooled completely, drizzle the icing on top and sprinkle the reserved pistachio bits on top! Cut into whatever portion you like and enjoy! :).
How to make Starbucks Copycat Vegan Lemon Loaf: It's super easy! I substituted butter with coconut oil. This is a far healthy substitute and tastes superb paired with lemon. However, if that buttery flavor is your thing (which I think it's everyone's thing) you can substitute with a vegan butter such as Earth Balance. These Vegan Lemon Muffins are great to bake for a weekend breakfast.
