Lemon Poppyseed Loaf

Total time 1 hour | Serves 8-10 | Vegan | Gluten Free | Nut Free Option

Ingredients
Cake

• 195g oat flour

• 180g almond meal

• 30g tapioca flour (or corn starch)

• 2 tsp baking powder

• 1/4 tsp bicarbonate soda

• 30g poppy seeds

• 1/2 tsp salt

• 110g apple sauce

• 100g maple syrup

• 60ml NuYu Oat Milk

• 45ml olive oil

• 4 tbsp lemon juice

• 3-4 tbsp lemon zest

• 1 tsp vanilla

Frosting

• 210g coconut yogurt

• 1 tbsp maple syrup

• 2 tsp vanilla extract

Method
Step 1: Preheat oven to 175°C and line a 24cm x 13cm loaf tin with baking paper. In a large bowl, mix together oat flour, almond meal, tapioca flour, baking powder, bicarbonate soda, poppy seeds and sea salt.

Step 2: In a seperate bowl, whisk together apple sauce, maple syrup, NuYu oat milk, olive oil, lemon juice, lemon zest and vanilla. Gently stir wet ingredients into dry, ensuring everything is combined. Transfer mixture to your lined loaf tin and bake for 35-40 minutes, or until a skewer comes out clean.

Step 3: For the frosting, combine coconut yoghurt, maple syrup and vanilla extract in a medium mixing bowl and whisk vigorously for 3-5 minutes, or until thick. Once the loaf has completely cooked, spread the frosting on top and decorate with additional lemon zest or poppy seeds.

Disclaimer: this recipe and associated Instagram post was sponsored by the lovely team at NuYu Plant Milks.