Eosinophilic Esophagitis Friendly Vegan Lemon Pound Cake
Total time1 hr 45 min
Prep time20 min
Cook time55 min
4.7(8)
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the cake
- 1 ¾ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup vegan butter, softened
- 1 cup organic cane sugar
- 2 tbsp lemon zest (from about 3 lemons)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¾ cup plant-based milk
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Stir together the ground flaxseed and 6 tbsp water in a small bowl until combined, then set aside for 10 minutes until thickened and gel-like.
- 2
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides.
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