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Recipe by Brittany Mueller
Preheat oven to 350°F (175°C). Line a metal 4x8-inch loaf pan with parchment paper.
In a large mixing bowl, stir together flour, lemon zest, baking powder, salt, and turmeric.
In a medium mixing bowl, whisk together sugar, non-dairy milk, canola oil, lemon juice, and vanilla.
Add the wet ingredients to the dry ingredients and mix vigorously for 2 minutes (by hand with a whisk, or with an electric hand mixer). Immediately transfer batter to your prepared loaf pan and place it in the oven to bake.
Bake for 50-60 minutes at 350°F (175°C), until the cake is golden brown with cracking on top and a toothpick inserted in the center comes out clean.
Remove cake from oven and let it cool in the pan. Allow cake to cool completely before slicing.
Slice cake and serve with Daiya Classic Vanilla Creme frozen dessert and fresh berries.
Brittany Mueller is a Canadian recipe developer and food photographer. Find her, and more delicious vegan recipes, at I Love Vegan.
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