Low FODMAP Vegan Lemon Pound Cake

Total time1 hr 45 min

Prep time20 min

Cook time55 min

4.7

(8)

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
Ingredient note
Ground flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2/3 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
6 tbsp water

For the cake

1 ¾ cups all-purpose flour
Chef's tip
Choose 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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