Dessert Archives - Very Obsessed https://veryobsessed.com/tag/dessert/ An Unfiltered Lifestyle, Entertainment & Travel Blog Wed, 06 Jul 2022 02:29:39 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://veryobsessed.com/wp-content/uploads/2020/05/cropped-favicon_final_vo-1-1-32x32.png Dessert Archives - Very Obsessed https://veryobsessed.com/tag/dessert/ 32 32 Gluten-Free Dairy-Free Lemon Loaf Recipe https://veryobsessed.com/gluten-free-dairy-free-lemon-loaf-recipe/ https://veryobsessed.com/gluten-free-dairy-free-lemon-loaf-recipe/#respond Wed, 06 Jul 2022 02:29:32 +0000 https://veryobsessed.com/?p=5831 Call me basic, but I LOVE Starbucks Lemon Loaf but it’s a rare indulgence. After making my gluten-free, dairy-free strawberry bread I decided to try creating a gluten-free dairy-free lemon loaf. While it’s not quite a Starbucks lemon loaf copy, I have to say it’s pretty good when I’m staying away from gluten and dairy. Enjoy! Jump to my GF DF Lemon Loaf Recipe Ingredients Needed to Make Gluten Free Dairy Free Lemon Loaf Dairy-Free Milk – You can use any dairy-free milk (or cow’s milk if you don’t need the recipe to be dairy-free) but I like using oat milk since it has a mild, neutral flavor and keeps the recipe nut free. This oat milk doesn’t have any gums or preservatives so it’s the store bought version I prefer. If you love almond milk I recommend my easy vanilla homemade milk. Egg – This lemon laof isn’t vegan because of the eggs in the recipe. People often substitute eggs with flax eggs so that may work but I haven’t tested it. If you make this recipe with a flax egg let me know how it turns out in the comments. Gluten-Free Flour – I have tested a lot of gluten-free flours for baking and by far my favorite is the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It already includes the perfect amount of Xanthan Gum so it’s one less ingredient you need to buy, and Xanthan Gum gives gluten-free baking elasticity and stickiness naturally found in gluten. I’m not celiac but if you are, you can rest assured knowing this flour is made in a separate dedicated facility to avoid cross-contamination. If you don’t need the bread to be gluten-free you can swap this out 1 for 1 with all-purpose flour. Lemons – The star of the show is lemons but they come in different sizes. I used large lemons so you may need to increase the amount if yours are on the smaller size. Lemon can get lost in baking, which is why some people use lemon extract in their recipes, but I like to keep fruit au natural. Err on the side of caution and add more if you are questioning the amount. Vegan Butter – I’ve tried quite a few vegan butters and I really like this one for baking. It has a great flavor, comes in sticks so measures easily, and melts well. What Tools Do You Need to Make Lemon Loaf? Loaf Pan | A standard 9″x5″ non-stick loaf pan is what the recipe has been tested with. Zester | A lot of flavor comes from the zest of the lemon, so don’t skip this step. You can use a cheese grater in a pinch though. Measuring Cups | This metal set stacks and has a pouring spout. Measuring Spoons | You won’t necessarily need this feature for this recipe, but I love these spoons because they fit into spice jars. Cooling Rack | Place the bread on a rack so the entire loaf cools before glazing. Gluten-Free Dairy-Free Lemon Loaf Recipe Servings: 8 Ingredients FOR THE BREAD: ¾ cup granulated sugar ½ cup dairy-free milk ¼ cup olive oil ¼ cup melted vegan butter 2 large eggs 1 teaspoon vanilla extract ⅓ cup fresh lemon juice Zest of 2 lemons 1¾ cups 1 to 1 gluten-free baking flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt FOR THE GLAZE: 2 cups powdered sugar 2 tablespoons melted vegan butter 3 tablespoons fresh lemon juice Directions Preheat the oven to 350 degrees. Line 9″x5″ loaf pan with parchment paper. In a medium bowl, stir together the granulated sugar, df milk, olive oil, butter, eggs, vanilla extract, lemon juice, and zest. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Pour the batter into the loaf pan. Bake at 350 degrees for 50-55 minutes. Allow to cool for 10 minutes, then remove to a wire rack to cool completely. To make the glaze, combine the powdered sugar, melted vegan butter, and lemon juice. Mix until it is smooth. Add a little water to thin if it’s necessary. Once the bread is cool, spread the glaze on top of the bread. Slice and serve. More Very Obsessed Citrus Recipes: Spiked Strawberry Lemonade Orange Creamsicle Martini Strawberry Vodka Gimlet DISCLOSURE: If you buy something through my links, I may earn an affiliate commission, at no cost to you. I only feature products I would use myself, and all opinions expressed here are my own. And because I am very obsessed with FTC compliance, check out my full disclaimer here. Pin this post and save it for later!

The post Gluten-Free Dairy-Free Lemon Loaf Recipe appeared first on Very Obsessed.

]]> Call me basic, but I LOVE Starbucks Lemon Loaf but it’s a rare indulgence. After making my gluten-free, dairy-free strawberry bread I decided to try creating a gluten-free dairy-free lemon loaf. While it’s not quite a Starbucks lemon loaf copy, I have to say it’s pretty good when I’m staying away from gluten and dairy. Enjoy!

Jump to my GF DF Lemon Loaf Recipe

If you buy something through my links, I may earn a small commission at no additional cost to you. I appreciate your support! See disclosure for details.

Lemon Loaf Ingredients

Ingredients Needed to Make Gluten Free Dairy Free Lemon Loaf

  • Dairy-Free Milk – You can use any dairy-free milk (or cow’s milk if you don’t need the recipe to be dairy-free) but I like using oat milk since it has a mild, neutral flavor and keeps the recipe nut free. This oat milk doesn’t have any gums or preservatives so it’s the store bought version I prefer. If you love almond milk I recommend my easy vanilla homemade milk.
  • Egg – This lemon laof isn’t vegan because of the eggs in the recipe. People often substitute eggs with flax eggs so that may work but I haven’t tested it. If you make this recipe with a flax egg let me know how it turns out in the comments.
  • Gluten-Free Flour – I have tested a lot of gluten-free flours for baking and by far my favorite is the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It already includes the perfect amount of Xanthan Gum so it’s one less ingredient you need to buy, and Xanthan Gum gives gluten-free baking elasticity and stickiness naturally found in gluten. I’m not celiac but if you are, you can rest assured knowing this flour is made in a separate dedicated facility to avoid cross-contamination. If you don’t need the bread to be gluten-free you can swap this out 1 for 1 with all-purpose flour.
  • Lemons – The star of the show is lemons but they come in different sizes. I used large lemons so you may need to increase the amount if yours are on the smaller size. Lemon can get lost in baking, which is why some people use lemon extract in their recipes, but I like to keep fruit au natural. Err on the side of caution and add more if you are questioning the amount.
  • Vegan Butter – I’ve tried quite a few vegan butters and I really like this one for baking. It has a great flavor, comes in sticks so measures easily, and melts well.
Sliced Lemon Loaf with Tea

What Tools Do You Need to Make Lemon Loaf?

  • Loaf Pan | A standard 9″x5″ non-stick loaf pan is what the recipe has been tested with.
  • Zester | A lot of flavor comes from the zest of the lemon, so don’t skip this step. You can use a cheese grater in a pinch though.
  • Measuring Cups | This metal set stacks and has a pouring spout.
  • Measuring Spoons | You won’t necessarily need this feature for this recipe, but I love these spoons because they fit into spice jars.
  • Cooling Rack | Place the bread on a rack so the entire loaf cools before glazing.

Gluten-Free Dairy-Free Lemon Loaf Recipe

Servings: 8

Ingredients

FOR THE BREAD:

  • ¾ cup granulated sugar
  • ½ cup dairy-free milk
  • ¼ cup olive oil
  • ¼ cup melted vegan butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup fresh lemon juice
  • Zest of 2 lemons
  • 1¾ cups 1 to 1 gluten-free baking flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

FOR THE GLAZE:

  • 2 cups powdered sugar
  • 2 tablespoons melted vegan butter
  • 3 tablespoons fresh lemon juice

Directions

  1. Preheat the oven to 350 degrees.
  2. Line 9″x5″ loaf pan with parchment paper.
  3. In a medium bowl, stir together the granulated sugar, df milk, olive oil, butter, eggs, vanilla extract, lemon juice, and zest.
  4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and stir until just combined.
  6. Pour the batter into the loaf pan.
  7. Bake at 350 degrees for 50-55 minutes.
  8. Allow to cool for 10 minutes, then remove to a wire rack to cool completely.
  9. To make the glaze, combine the powdered sugar, melted vegan butter, and lemon juice. Mix until it is smooth. Add a little water to thin if it’s necessary.
  10. Once the bread is cool, spread the glaze on top of the bread.
  11. Slice and serve.

More Very Obsessed Citrus Recipes:

DISCLOSURE: If you buy something through my links, I may earn an affiliate commission, at no cost to you. I only feature products I would use myself, and all opinions expressed here are my own. And because I am very obsessed with FTC compliance, check out my full disclaimer here.

Pin this post and save it for later!

The post Gluten-Free Dairy-Free Lemon Loaf Recipe appeared first on Very Obsessed.

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