Mix almond milk, sugar, lemon juice, melted vegan butter, and vanilla. Add the baking powder and baking soda and mix. Quickly add the flour and mix until combined. Don't over mix!
Pour the batter into a greased 9×5 loaf pan (I prefer metal) and bake for 45 minutes.
While the loaf is baking, use an electric hand mixer to mix the vegan cream cheese icing ingredients and spread over the warm loaf. If going “low calorie”, use half the icing and save the rest for later!
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