Summer Lemon Loaf- Vegan, Gluten-Free, Low FODMAP

This lemon loaf is the perfect dessert for the hot days ahead. It is both light and refreshing & will satisfy your sweet tooth! Of course, it is completely Low FODMAP, happens to be fully vegan, and is gluten-free! There will be no upset tummies after enjoying this bad boy.

Lemon Loaf Ingredients:

• 1 1/2 cups gluten-free all purpose flour
• 1 cup regular or coconut sugar
• 3 tsp baking powder
• pinch of salt
• 1 tsp white vinegar
• 1 tsp lemon extract
• 1/4 cup freshly squeezed lemon juice
• 3/4 cup water
• 5 tbsp olive oil
• 1/8 cup chia seeds

Cream Cheese Frosting Ingredients:

• 1 tub vegan cream cheese (I used Trader Joe’s brand)
• 6 tbsp softened vegan (or regular) butter
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp lemon extract
• top frosting with lemon zest shavings

Instructions:

Preheat your oven to 350F and line a 9×9 baking tray with parchment paper and set aside for later.

To a large bowl, add your dry ingredients first (1 1/2 cups GF flour, 1 cup sugar, 3 tsp baking powder, and a pinch of salt). Once added to your bowl, mix to fully combine your dry ingredients. Once combined, add your wet ingredients to the same bowl (1 tsp white vinegar, 1 tsp lemon extract, 1/4 cup lemon juice, 3/4 cup water, and 5 tbsp olive oil). Mix your wet and dry ingredients together, forming your batter. Once mixed, fold in your chia seeds (this will make your loaf look like it has poppyseeds)!

Once you have your batter, pour it into your lined baking tray and place it on the center rack of your oven for 30-35 minutes. You will want to check your loaf at the 30 min mark, taking a toothpick or fork and sticking it into the center of your loaf to see if it comes out clean.

While your lemon loaf is baking, you will want to make your frosting so that it can sit in the refrigerator while your loaf cools.

To a medium sized bowl, add your softened cream cheese and softened butter and stir together to combine the two. Once they are combined, mix in your powdered sugar and vanilla & lemon extract. Refrigerate your frosting for as long as you’d like, to give it a thicker consistency.

Remove your loaf from the baking tray once it is done baking and place it on a cooling rack. You will want to make sure your loaf is fully cooled before you go on to frost it.

Cut your loaf in half and generously frost one side of your loaf. Stack the other half of your loaf on top of the frosted one and go on to frost the top of the second as well as the sides. Once you have a fully frosted lemon loaf, grate some of the rind of a lemon over top of your loaf, adding as much or little zest as you’d like. Garnish your loaf with a few thin lemon slices and serve!