Lemon Cranberry Loaf Cake (Dairy-Free, One Bowl Method)
This bright and zesty dairy-free lemon cranberry loaf cake is perfect for spring baking. Slice it up and enjoy with your favourite cup of tea or refreshing drink. Simple ingredients and the one-bowl mixing method keep it easy to make. Perfectly sized to bake in your toaster oven for a quick after-dinner dessert.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 1 tbsp Cake Flour (for tossing the fruit)
- 175 grams Dried Cranberries
- 175 grams White Sugar
- 175 grams Cake Flour
- 175 grams Plant Based Butter (unsalted)
- 3 Eggs
- ¾ tsp Baking Powder
- Zest from 1 Lemon
- Juice from 1 Lemon
- 100 grams White Sugar
Instructions
- Preheat oven to 350F (180C) and gather all ingredients. Eggs and butter needs to be at room temperature. Grease and line a loaf pan with parchment paper.
- Toss 175 grams Dried Cranberries in 1 tbsp Cake Flour and set aside. This prevents the cranberries from sinking in the batter while baking.
- Combine 175 grams White Sugar, 175 grams Cake Flour, 175 grams Plant Based Butter (unsalted), 3 Eggs, 3/4 tsp Baking Powder, Zest from 1 Lemon, and the floured cranberries in a mixing bowl until a thick batter forms.
- Add the batter to the prepared loaf pan and tap on the counter a few times to settle the batter.
- Bake for 45-50 minutes until well risen and lightly golden on top.
- Remove the pan from the oven and set aside. Quickly mix together the Juice from 1 Lemon and 100 grams White Sugar to form a glaze and pour over the warm loaf cake.
- Cool for 10 minutes before removing from the pan and transferring to a cooling rack. Slice and serve!
Video
Notes
Yield: This dairy-free loaf cake makes 8-10 slices.
Flour: Make your own cake flour or sub with all-purpose flour for a slightly denser cake. For gluten-free, check out my how-to guide to make your own.
Vegan Option: Swap the eggs for 3 flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg). Refer to my eggs in baking guide for more substitution options.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Freeze for Later: Wrap individual slices and freeze for up to 2 months. Defrost at room temperature or warm briefly before serving.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
