Enjoy the delicious flavor of lemon pound cake without having to give up the foods you're trying to avoid. This iced lemon pound cake from Starbucks is vegan and gluten-free. It's moist and sour, and it's great for any event.
Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan butter, softened. 1/2 cup unsweetened applesauce. 1/2 cup non-dairy milk such as almond or soy milk. Zest of 2 lemons. Juice of 1 lemon. 1 tsp vanilla extract. 1/2 cup powdered sugar, for glaze. 1-2 tbsp lemon juice, for glaze.
Instructions: Set the oven to 350F 175C and heat it up. Butter and flour a loaf pan. Add the coconut sugar, baking powder, baking soda, salt, and gluten-free flour to a large bowl. Use a whisk to mix the ingredients together. When the vegan butter is soft, add the applesauce, nondairy milk, lemon zest, lemon juice, and vanilla extract. Mix everything together well. As soon as the loaf pan is ready, pour the batter into it and use a spatula to smooth the top. After the oven is hot, bake it for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. To make the glaze, mix the powdered sugar and lemon juice in a small bowl with a whisk. Spread the glaze over the cake that has been cooled. The vegan gluten-free lemon pound cake should be cut up and served. Have fun!