Description
A healthy Lemon Loaf Cake made without butter or refined sugar, using rolled oats, almond milk, coconut oil, and honey for natural sweetness. This moist and flavorful loaf is perfect for a guilt-free treat that combines zesty lemon flavor with wholesome ingredients.
Ingredients
Dry Ingredients
- 2 cups old fashioned rolled oats
- 2 teaspoons baking powder
- Pinch of salt
Wet Ingredients
- 3 eggs, room temperature preferred
- ½ cup almond milk
- ¼ cup melted coconut oil
- ⅓ cup honey or sweetener of choice
- 1 lemon (zest and juice)
- 1 teaspoon vanilla extract
Garnish
- Handful of almond flakes
Instructions
- Preheat and Prepare Oat Flour: Preheat your oven to 350℉ (175℃). In a high-speed blender or food processor, blend the rolled oats until a fine oat flour consistency is achieved.
- Zest and Juice Lemon: Zest the lemon, then squeeze out its juice into a small bowl, setting both aside for later use.
- Whisk Eggs: In a large bowl, crack the eggs and whisk them together vigorously until well combined.
- Combine Wet Ingredients: To the eggs, add almond milk, vanilla extract, lemon zest, and lemon juice. Stir everything together thoroughly to blend the flavors.
- Melt Coconut Oil and Add Sweetener: In a small bowl, microwave the coconut oil in 20-second intervals until fully melted. Stir honey or your chosen sweetener into the melted coconut oil, then add this mixture to the wet ingredients, mixing again until smooth.
- Mix Dry and Wet Ingredients: Add the oat flour, baking powder, and a pinch of salt to the wet ingredients. Fold gently but thoroughly, ensuring no clumps or flour pockets remain at the bottom.
- Prepare and Fill Loaf Tin: Line a loaf tin with parchment paper. Pour the batter into the tin, flatten the surface, and tap the tin a few times to evenly spread the batter. Sprinkle almond flakes evenly on top.
- Bake and Check Doneness: Bake the loaf for 30-35 minutes, depending on your oven. Test doneness by inserting a toothpick into the center; it should come out with a few crumbs but no wet batter. If wet, bake for a few more minutes.
- Cool and Serve: Remove the loaf from the oven and let it rest for 5 minutes in the pan. Then transfer to a cooling rack for an additional 5 minutes. Slice and enjoy your healthy lemon loaf cake!
Notes
- Using almond milk makes this recipe dairy-free and adds a subtle nutty flavor.
- The honey can be substituted with maple syrup or agave nectar for a vegan option.
- Make sure to blend the oats finely to achieve a cake-like texture rather than a coarse bread.
- Letting the loaf cool slightly before slicing helps maintain its shape and texture.
- You can add a touch of cinnamon or poppy seeds to the batter for extra flavor variations.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
