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Gluten-free & Vegan Ginger Lemon Quick-Bread

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 85 minutes
  • Yield: 1 loaf of bread 1x
  • Category: Quick Bread
  • Method: Baking

Description

the easiest, yummiest cake for every occasion!


Scale

Ingredients

Bread:

  • 1 cup of vegetable shortening (rainforest certified)
  • 2 cups of sugar
  • 3 cups of gluten-free flour
  • 2 tsp of baking soda
  • 1 tsp of salt
  • 1 cup of almond milk
  • 1/3 cup of lemon juice
  • 1 tsp of vanilla extract
  • 1 zested lemon
  • 1 tsp ground ginger
  • 2 flax eggs or 4oz of whipped aquafaba

Topping:

  • 1 cup of sugar
  • 1/2 cup of lemon juice

Instructions

  1. pre-heat your oven to 350°F, grease your loaf pan with vegan butter and dust with gluten-free flour
  2. in your bowl with a electric hand mixer or a stand mixer with the paddle attachment, whip your vegetable shortening with your sugar
  3. next add in your baking powder, salt, vanilla extract and lemon zest
  4. add in your flax eggs, lemon juice and your almond milk until combined *batter might separate here but it will come together 🙂
  5. lastly mix in your gluten-free flour until a soft batter forms
  6. when your batter is smooth with no lumps, scrape down the bowl and do one more pass through with the mixer to get the last of the mix combined
  7. in your prepared loaf pan, scrape all your batter into the pan
  8. place in the oven and bake for 65-70 minutes
  9. once cooked through, remove the cake and drizzle on your combined sugar and lemon juice mixture
  10. bake for a remaining 5 minutes to set the topping
  11. remove from the oven and let it cool for 30 minutes before slicing
  12. serve with ice cream or plain (my favorite way!)

Notes

* the batter might break after you add in the liquid but it will come together with the flour * make sure you don’t toss out the ends when you bake the bread, this is the best slice so save that slice for yourself

Keywords: gluten-free lemon bread, lemon bread, quick-bread

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