This Lemon Lingonberry loaf cake is bursting with zesty flavor and has a moist sponge topped with 2 types of glazing. Mixed in lingonberries create a real taste sensation for each bite you take. Perfect “clean” dessert for your next Afternoon tea.
Lemon Lingonberry Loaf Cake (gluten free, dairy free, vegan).
300g gluten free flour;
1 tbsp physillium husk;
60g desiccated coconut flakes;
1 tsp baking soda;
1 tsp baking powder;
½ tsp salt;
150g organic sugar;
Zest and juice from 2 big lemons;
200ml coconut milk;
80ml coconut oil (melted)/olive oil or organic raps oil ;
1 tsp apple cider vinegar;
100g fresh/frozen lingonberries.
2 tbsp coconut milk;
4 tbsp powdered sugar;
1 tsp vanilla extract.
4 tbsp lingonberries;
40ml cocnut water.
Preheat the oven to 175C and line loaf cake tin with baking paper.
Combine all dry ingredients in a mixing bowl.
Add lemon zest and juice, milk, oil and vinegar and mix until well incorporated.
Mix in berries gently, spoon the batter in a loaf cake tin and let it stand for 5-10 min.
Bake the cake for 50 min or until the toothpick comes out dry.
Allow cake to cool completely before decorating with glazes.
To make a glaze, simply mix thoroughly milk and powdered sugar until mixture is smooth.
To make lingonberry glaze just blend berries and coconut water together.
First decorate the cake with sugar glaze and then with lingonberry glaze.