Vegan Lemon Loaf Cake

Ingredients:

(Recipe makes 10-12 slices)

• 250g GF plain flour – I used Doves Farm Freee plain flour
• 2 tsps baking powder 
• 3/4 tsp salt
• 150g coconut sugar
• 177ml unsweetened almond milk
• 48g coconut oil, melted 
• 122g plain dairy free yoghurt
• Zest of 1 1/2 lemons
• 1 lemon juiced 

Recipe:

1. Preheat oven to 180C/350C/Gas mark 4 and line a loaf tin with baking paper.
2. Add the dry ingredients to a bowl and stir well. 
3. In a separate mixing bowl, whisk the wet ingredients and lemon zest to combine.
4. Pour the dry ingredients into the wet and whisk till any lumps are gone.
5. Pour the mixture into the loaf tin then bake in the oven for 20 minutes, before turning the oven down to 170C. 
6. Bake for a further 30-35 minutes till a skewer comes out almost clean as it will carry on cooking for a few minutes out of the oven!
7. Leave the loaf cake in the tin for at least 30 minutes before transferring to a wire rack.