It still contained yeast and dairy, but was at least gluten-free. We made do, for the first month or so, buying this hideous chalky crap from the supermarket.

Make a fresh drizzle once you want to serve the cake for the best flavour experience.Since moving to Australia however, I have had to re-think my gluten-free bread buying ways. Tip: if you plan on freezing your cake, I recommend you don’t add your drizzle just yet. Just allow it to thaw for 1-2 hours before you want to dig in. It is also possible to cut this cake in slices and save these separately in the freezer. What I love about this vegan lemon thyme loaf cake is that it stays so moist, up to 3-4 days after that you’ve baked it! To keep the flavour of this cake on point, it is best stored in an airtight container in the fridge. So, make sure that when you add the wet ingredients to your batter you don’t overmix and pop it in the oven soon to ensure a nice and fluffy cake. Don’t leave your batter out for too long.Īs you are working with baking soda, the reaction with the lemon juice is what gives this vegan cake its airiness.Interested in reading more about the issues behind overmixing your batter? Read about it here. Therefore, when making cake batter it is always better to give it a quick mix rather than a long one. This is the reaction that mixing and kneading has on flour. Make sure you mix your batter as little as possible, because you want to avoid forming gluten. Therefore, I recommend that you use grams and milliliters to make sure that your vegan lemon thyme loaf cake will be consistent every time. Even though I provide the cups for American readers, these are less accurate that grams are. Pop your loaf in the oven for 40-45 minutes until it’s golden brown.īy weighing our ingredients you can ensure that your cake will have exactly the texture, flavour and fluffiness that you desire.Pour the batter into the loaf tin, the batter should have quite a thin consistency, a bit thicker than yoghurt.Line your loaf tin with baking paper, or use oil and a brush to grease your baking tin.Lastly, add your thyme leaves and lemon zest and scoop it through your batter. Do not overmix your batter, stir it with a silicone spatula until all lumps are gone and all ingredients are just incorporated.Afterwards, you can add in the wet ingredients. Put all your dry ingredients in a mixing bowl and give it a quick stir to make sure all ingredients are mixed well.Mix the plant-based milk together with the lemon juice first so that you can make your own vegan buttermilk.If you choose to go for wholemeal flour, the cake will become drier.Īlmond milk :this milk can be substituted with any other type of plant-based milkĮxtra virgin olive oil:you can substitute this oil for a more neutral type of oil, however, the extra virgin olive oil is what gives this loaf its particular flavour which is why I chose for this oil.įresh lemons: if you don’t have fresh lemons, you can use store bought lemon juice, but remember that the zest of the lemon is what gives this cake its signature lemony flavour! P lain flour or cake flour : when using this type of flour will ensure that your vegan lemon thyme loaf cake is very light and airy. There are a number of reasons why I absolutely love this vegan lemon thyme loaf cake recipe! Find those down below:īelow you’ll find all the ingredients you’ll need to make this delicious vegan lemon thyme loaf cake. With only 9 ingredients, this vegan lemon thyme loaf cake is a really good start for beginners and because of the addition of fresh thyme and extra virgin olive oil, this loaf cake has a surprising twist! It’s super easy to make, and you will not have to hand in flavour. This loaf is super fluffy and has a delicious lemony flavour.

Lemon thyme bread