Glazed Sourdough Lemon Quick Bread (Vegan, No Oil)
Servings: 8 servings
Calories: 200kcal
Somewhere between a quick bread and a cake, you'll find this is the perfect balance of the tangy lemon and the glaze’s sweetness. It is perfect for discarded sourdough starter, transforming it into a moist and flavorful dessert or afternoon treat with tea. Truly ideal for any time of day. See Notes for how to make this gluten-free.
Print Recipe
Equipment
- Loaf pan lined with parchment paper
- Meduim mixing bowl with wooden spoon
Ingredients
- 1½ cups whole wheat flour (for gluten-free replace with 1 cup Almond Flour)
- ½ cup oat flour (for gluten-free replace with 1½ cups Oat Flour)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 tsp baking soda
- 2 tsp lemon zest
- ½ cup agave (coconut sugar or maple syrup. Add more or less depending on how sweet you like your snacks)
- ½ cup applesauce
- 2 Tbsp ground chia seeds mixed with 4 Tbsp water
- ¼ cup lemon juice
- ¼ cup plant-based milk
- ½ cup sourdough starter discard
For the Glaze (Optional)
- ¼ cup powdered sugar
- 1 teaspoons lemon zest
- 1 teaspoons lemon juice
Instructions
- Preheat oven to 350 degrees with the rack in the center. Prepare a loaf pan or 9 x 9 square cake pan with cooking spray. It is important to have the loaf pan ready as when the baking powder reacts with the lemon juice a chemical reaction takes place that produces carbon dioxide gas. This makes the final product light and airy.
- Combine the wet ingredients medium mixing bowl with whisk until well combined.
- Mix the dry ingredients in a separate bowl and add to the wet ingredients 1/3 at a time. Mix with wooden spoon until combined. Stur the batter into the prepared pan.
- Bake for 50-60 minutes (for the loaf pan) or 40-50 minutes (for the square pan) until golden brown and a toothpick inserted into the center comes out clean. Place on a wire rack. Allow to cool for about 15 minutes in the pan.Optional to make bread moister, combine 2 tbsp powdered sugar with 2 tbsp lemon juice. Poke holes in the top of the bread with a kabob scewer or grill fork. Pur mixture evenly over top.
Make The Glaze (Optional)
- In a small bowl, combine the powdered sugar, lemon zest, and lemon juice for the glaze. Pour over the still-warm cake.
Notes
This batter is on the thicker side. You are going for a pancake batter consistency. If you think the batter is too thick add 2 tablespoons more at a time of plant-based milk. Be careful to not add too much liquid as this will cause the bread to fall.
Having trouble with your cake sinking? Been there, done that! Try adding a teaspoon of baking soda along with the powder. Cakes can also sink if they are underbaked. Other reasons your baked items might fall are:
~ The pan is too small
~ There's too much liquid
~ Opening the oven or moving pans during baking
~ Oven temperature is too low, or cake isn't baked long enough.
This is what happened when testing this recipe and I added 1/2 cup of plant-based milk (too much liquid) and then revised it to 1/4 cup.
You can't rebake a cake to fix it, but you might be able to save your cake if it's still in the oven. If you look through the oven window and the middle of the cake is sinking, give it some extra time before opening the door or removing the cake.
If you can not fix it, chances are it is still fine to eat although it may look a bit non-pleasant. Suggestions to avoid tossing it in the bin are to make a trifle, bread pudding, or French toast out of it.
If using coconut sugar, the batter will be darker.
If you want to freeze this bread, do so before adding the glaze. Allow to cool completely and then wrap tightly. Glaze after it's defrosted.
~ The pan is too small
~ There's too much liquid
~ Opening the oven or moving pans during baking
~ Oven temperature is too low, or cake isn't baked long enough.
This is what happened when testing this recipe and I added 1/2 cup of plant-based milk (too much liquid) and then revised it to 1/4 cup.
You can't rebake a cake to fix it, but you might be able to save your cake if it's still in the oven. If you look through the oven window and the middle of the cake is sinking, give it some extra time before opening the door or removing the cake.
If you can not fix it, chances are it is still fine to eat although it may look a bit non-pleasant. Suggestions to avoid tossing it in the bin are to make a trifle, bread pudding, or French toast out of it.
If using coconut sugar, the batter will be darker.
If you want to freeze this bread, do so before adding the glaze. Allow to cool completely and then wrap tightly. Glaze after it's defrosted.Nutrition
Calories: 200kcal
