Description
One of the best recipes for any summer gathering! This recipe is sweet, fluffy and full of bright fruit flavor!
Ingredients
Scale
- 1/2 cups of vegan butter
- 1 cup of granulated sugar
- 2 tsp of baking powder
- 1 tsp of salt
- 2 tsp of vanilla extract
- 1 tablespoon of lemon zest
- Juice of 1 lemon
- 1/2 tsp of salt
- 3/4 cups of almond milk
- 2 cups of gluten free flour (I use Bob’s Red Mill 1:1)
- 1/2 cups of blackberry jam (I love the Bonne Maman jam)
Glaze:
- 2 tsp of blackberry jam
- 2 tbsp of water
- 1/2 to 1 cup of powdered sugar
Instructions
- Pre-heat the oven to 350°F and grease a loaf pan with vegan butter
- In a bowl with either her hand mixer or a stand mixer, cream your vegan butter and sugar
- Next add in your vanilla extract, baking powder, salt and zest from your lemon
- Combine until well incorporated
- Juice your lemon and add it to your batter with your almond milk
- Next, add in your gluten-free flour and combine until just incorporated
- Using a rubber spatula, add 1/2 of your batter to your loaf pan, then add your blackberry jam
- Place the remainder of your batter on top of the jam and using a spoon, swirl the jam slightly into the batter
- Bake for 50-55 minutes until a toothpick inserted comes out clean
- Let your loaf cool completely before you glaze it
- While your loaf is cooling, combine your glaze ingredients and drizzle over your cooled cake
- Enjoy!