High Protein Vegan Lemon Loaf (Gluten Free & RSF)
This high protein lemon loaf packs a whopping 9 grams of protein per slice! It is vegan, gluten free, refined sugar free and made in one bowl! This loaf is moist and fluffy, lemony and sweet and best of all is made with wholesome ingredients!
Ingredients
Dry Ingredients
- 1¼ cup Almond Flour
- ¾ cup Oat Flour
- ⅓ cup Lemon Merengue Protein Powder from Outcast Foods or plain vanilla vegan protein (see notes if using a different protein powder)
- ⅓ cup Tapioca Flour
- 1½ tsp Baking Powder
Wet Ingredients
- ½ cup Agave
- 2 tbsp Lemon Juice
- 1 tsp Lemon Zest about the zest of 1 lemon
- ⅓ cup Unsweetened Applesauce
- ½ cup Plant Milk
Instructions
- Add your dry ingredients into a large bowl and mix well.
- Add in the wet ingredients on top of the dry ingredients and mix until combined, but be careful not to overmix.
- Grease or line a loaf pan then pour the batter into the pan.
- Bake at 350f for 50 minutes - 1 hour. The outside should be golden brown and you should be able to stick a toothpick inside and have it come out clean.
- Take the lemon loaf out of the oven and let it sit for at least one hour. The loaf will continue to cook in the pan and if you slice into it too early it will be very gummy.
- Optional: Top the loaf with a lemon glaze. Whisk together ½ cup powdered sugar with ½ tbsp of lemon juice and some lemon zest. If using a glaze make sure the loaf has cooled completely to room temperature otherwise it will melt all over the loaf.
Notes
If using a vegan vanilla protein powder instead of the one by Outcast Foods add in 1 tsp of extra lemon zest and 1 tbsp extra lemon juice.
Tried this recipe?Let us know how it was!