Lemon Bread with Lemon "Cream" Frosting (Plant-based, Gluten-free) | Nutritionicity

Ingredients

• <span class="bold">For the Lemon Bread</span>
• 2 tablespoons golden flaxseed meal
• 1/4 cup lemon juice (about one large lemon)
• 3/4 cup cashew milk (almond milk may be substituted)
• 1 tablespoon apple cider vinegar
• <span class="bold">Five flour/starch blend</span>
• 1/2 cup brown rice flour
• 1/2 cup white rice flour
• 1/2 cup potato starch (not potato flour)
• 1/4 cup tapioca starch/flour
• 1/4 cup arrowroot
• (or <span class="bold">substitute</span> gluten-free all purpose flour in lieu of the previous 5 flour/starch blend)
• 1/2 cup plus 1 tablespoon coconut sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon finely ground sea salt
• 1/2 cup unsweetened applesauce
• 1/3 cup oil (walnut, grapeseed, or melted refined coconut oil)
• 1/4 cup cashew butter, melted
• 3 1/2 teaspoons lemon extract
• 1/2 teaspoon vanilla extract
• <span class="bold">For the Lemon Cream Frosting</span>
• 1 cup raw cashews, soaked (see note)
• 3 tablespoons cashew milk (almond milk may be substituted)
• 3 tablespoons coconut nectar (or substitute maple syrup with some flavor alteration)
• 2 tablespoons lemon juice
• 1 tablespoon refined coconut oil
• 2 1/2 teaspoons lemon zest (plus extra to sprinkle on top of frosting, if desired)
• 1 teaspoon vanilla extract