Home Simple Vegan Plant-Based Recipes Starbucks Lemon Loaf | The Whole Food Plant Based Cooking Show

Starbucks Lemon Loaf | The Whole Food Plant Based Cooking Show

Starbucks Lemon Loaf | The Whole Food Plant Based Cooking Show

This plant-based vegan Lemon Loaf is my healthy version of popular Starbucks Lemon Loaf. The richness of the cake is balanced with a pucker punch of lemony flavor that will delight your tastebuds. You will never need to buy a slice of Starbucks Lemon Loaf again!

This show was brought to you in part by our sponsors:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15
  • WellBean – Our viewers save $5 OFF a variety pack with code: TryWellBean5

Ingredients

Cake
2 cups (240g) almond flour
1 1/4 cups (100g) rolled oats, ground into flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon turmeric
1 1/2 teaspoons lemon zest
1/2 cup lemon juice
1 cup (160g) dates
1 cup (240ml) unsweetened soy milk
1 teaspoon vanilla extract

Frosting
1/4 cup (35g) cashews
1/4 cup (59ml) lemon juice
1/4 cup (40g) dates
1/2 teaspoon vanilla extract
1/4 cup (59ml) water
sprinkle of turmeric

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Stir the almond flour, oat flour, baking powder, baking soda, turmeric and lemon zest together in a mixing bowl.
  3. Add the lemon juice, dates, soy milk and vanilla to a blender and blend until the dates are pulverized.
  4. Pour this mixture into the dry mixture and stir together.
  5. Pour into a silicone bread pan or parchment lined bread pan.
  6. Bake for 40-50 minutes until the edges are brown and the top feels firm when pressed.
  7. Add the frosting ingredients to a blender and blend until smooth.
  8. Let frosting sit for at least 10 minutes while the cake is cooling so that it will thicken.
  9. Pour frosting over the cake letting it ooze down the sides of the cake. 
  10. Keep in an airtight container in the fridge for up to a week. 

Did You Make This Recipe?

Starbucks Lemon Loaf

Starbucks Lemon Loaf | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Starbucks Lemon Loaf | The Whole Food Plant Based Cooking Show

Starbucks Lemon Loaf | The Whole Food Plant Based Cooking Show

Starbucks Lemon Loaf | The Whole Food Plant Based Cooking Show

This plant-based vegan Lemon Loaf is my healthy version of popular Starbucks Lemon Loaf. The richness of the cake is balanced with a pucker punch of lemony flavor that will delight your tastebuds. You will never need to buy a slice of Starbucks Lemon Loaf again!

This show was brought to you in part by our sponsors:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15
  • WellBean – Our viewers save $5 OFF a variety pack with code: TryWellBean5

Ingredients

Cake
2 cups (240g) almond flour
1 1/4 cups (100g) rolled oats, ground into flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon turmeric
1 1/2 teaspoons lemon zest
1/2 cup lemon juice
1 cup (160g) dates
1 cup (240ml) unsweetened soy milk
1 teaspoon vanilla extract

Frosting
1/4 cup (35g) cashews
1/4 cup (59ml) lemon juice
1/4 cup (40g) dates
1/2 teaspoon vanilla extract
1/4 cup (59ml) water
sprinkle of turmeric

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Stir the almond flour, oat flour, baking powder, baking soda, turmeric and lemon zest together in a mixing bowl.
  3. Add the lemon juice, dates, soy milk and vanilla to a blender and blend until the dates are pulverized.
  4. Pour this mixture into the dry mixture and stir together.
  5. Pour into a silicone bread pan or parchment lined bread pan.
  6. Bake for 40-50 minutes until the edges are brown and the top feels firm when pressed.
  7. Add the frosting ingredients to a blender and blend until smooth.
  8. Let frosting sit for at least 10 minutes while the cake is cooling so that it will thicken.
  9. Pour frosting over the cake letting it ooze down the sides of the cake. 
  10. Keep in an airtight container in the fridge for up to a week. 

Did You Make This Recipe?

Starbucks Lemon Loaf