Let me tell you about how moist this loaf cake is: very. Unfortunately that means I also have to tell you that I accidentally left this out sliced and uncovered overnight which is what led me to discovering how moist it truly is. When I returned to the cake after my blunder, it was still soft, fluffy and melt-in-your-mouth good. Wow, right?!
As with all my recipes, this is designed to be made as you wish – gluten free or not.
Please note when baking a loaf cake, you absolutely must line the bottom with parchment paper. The cake itself has too light a texture to get out of the deep loaf pan without damage to the bottom. Learned that lesson the hard way so you don’t have to. This loaf cake is not too sweet, with just a hint of citrus and the freshness of blackberries scattered throughout. The optional orange zest will just add one more pop of citrus, should you desire.
1 1/2 cups all-purpose gluten free flour (mine)
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup non-dairy yogurt
1 cup granulated sugar
Egg replacer, equivalent to 2 eggs
2 teaspoons teaspoons grated lemon zest
1/2 teaspoon grated orange zest (optional)
1 teaspoon vanilla extract
1/3 cup freshly squeezed lemon juice
1/2 cup light olive oil (or other light vegetable oil)
1 cup blackberries, roughly chopped
Preheat oven to 350 F. Line the bottom of a loaf pan with parchment paper. Grease and flour the loaf pan. In a medium mixing bowl, whisk together the dry ingredients. In a large mixing bowl, using a hand or stand mixer, whip together the yogurt, sugar and egg replacer until fully combined. While still mixing, add the zest, vanilla, lemon juice and oil. Finally add the dry ingredients to the wet and fold until a batter has formed. Pour the batter into the loaf pan and bake for 45 minutes or until a toothpick comes out clean from the middle. Cool on a baking rack and once it has cooled turn over to free from pan. Slice and serve with marmalade for a really good time.