2tablespoonsflaxseed mealcompletely optional; see notes!
1 ½teaspoonbaking powder
9tablespoonscane or coconut sugaradd more if using coconut
½cupavocado oilor other neutral oil
1 ⅓cupnondairy milkI used oat
⅓cuplemon juiceabout 2 lemons
3tablespoonslemon zestabout 1 lemon
1 ½tablespoonapple cider vinegar
In a medium bowl, combine the milk with apple cider vinegar and lemon juice. Mix and set aside to thicken for 10 minutes. Preheat oven to 325 degrees Fahrenheit and line a loaf pan with parchment paper.
Pour the batter into the prepared loaf pan and bake for 55-65 minutes until it springs back when lightly pressed and a toothpick comes out clean. Let it cool in the oven and don't slice until cooled. Enjoy!
FLAXSEED MEAL: this is completely optional!! The only reason I put it there is to add nutritional value, like fiber and protein. The texture does not change with or without it.SUGAR: I used unrefined cane sugar, but pretty much any 1:1 granulated sugar will work! The only other one I have experience with is coconut sugar; in which case you will need to add 1-2 tablespoons to get the same amount of sweetness.AVOCADO OIL: avocado oil is my favorite because of it’s unsaturated fats and omega-3s, but any neutral oil will work! I have tried reducing 3 tbsp of oil with more milk, which worked, but wasn’t as good. Choose which you’d rather have; less oil or a more moist cake (I’ll keep making it with ½ cup)!