Starbucks Copycat Lemon Loaf
veganized using tofu & baking powder
IN THIS NEWSLETTER:
I love baking lol
Foodshake - my website that converts recipes from non-vegan to vegan
Starbucks Copycat Lemon Loaf
Every Saturday morning growing up, my grandma would bring over cookies. She had about 3 cookies or so in her main rotation, at least that I can remember: coconut oatmeal, jam cookies, chocolate chip.
I learned to bake from my Grandma, and I’ve made it a goal to veganize all her recipes (there’s sooo many more than 3!).
I love baking! I love putting a mixture and mush of batter into the oven and seeing it turn into something cohesive, fluffy, and delicious.
But the recipes I post are usually savoury. For a while I had no idea how to make baked goods look good on camera. I still don’t really know. But screw it! I love baking! I’m going to feature more baked goods on social media and in this newsletter from now on.
Foodshake: Convert any recipe from non-vegan to vegan
In fact, I love baking so much that I built a website to help you (and primarily: help me) veganize baked goods. It works for savoury too, but it’s built specifically for baked goods, in that it determines the function of egg in the input recipe (leavening, binding, moistening, general purpose) and then substitutes the egg accordingly.
Check it out at foodshakeapp.com. It’s free, it’s just a fun tool! It’s a bit buggy since I first made it in 2021, so if you find anything weird, please let me know.
Anyways, onto the recipe! Veganized/developed with the help of Foodshake :)
We’ll be using a mixture of soft tofu and baking powder as our egg replacement.
Starbucks Copycat Lemon Loaf
Prep time: 5 minutes
Cook time: 45 minutes to 1 hour
Tools:
An oven
A loaf pan - typically 9x5 inches
Ingredients
Dry
1 cup sugar
zest of 2 large lemons, or about 2 tbsp
1 2/3 cup all purpose flour
1/2 tsp salt
1 tbsp baking powder
Wet
1/2 cup vegetable oil
1 tsp vanilla extract
2 tbsp lemon juice
3/4 cup soft tofu, blended
1/4 cup water
Glaze (Optional):
1 1/2 cups powdered sugar
1 tbsp lemon juice
1 tbsp non-dairy milk
1 tbsp non-dairy butter, melted
a pinch of salt
1 tsp vanilla extract
Method
Preheat your oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan or line it with parchment paper.
In a blender, mix together the wet ingredients: vegetable oil, vanilla extract, lemon juice, soft tofu, and water. Blend until smooth and liquidy.
In a large bowl, combine the sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, which will help combine the zest’s lemon flavour with the sugar.
Add the remaining dry ingredients to your large bowl.
Add the wet ingredients into the dry. Mix until the batter is smooth, with no lumps, but don’t overmix.
Pour the batter into your greased or lined loaf pan.
Bake the loaf in a preheated oven until a toothpick inserted into the center of the loaf comes out mostly clean, for about 45 to 1 hour.
Optional: While the loaf is cooling, make the lemon glaze. Combine all the ingredients and whisk together with a whisk or knife. It should be a drippy consistency, so add a bit more milk if it is too thick.
Once the loaf is cool, remove it from the pan and pour the glaze overtop of it, letting the glaze drip down the sides.
Let the glazed loaf sit and set for a few minutes.
Enjoy!
Link to printer version.
Why tofu? Soft tofu works great in baked goods in general to add moisture. It works for muffins, loafs, cakes, and cookies.
Why so much baking powder? Baking powder replaces the leavening effect of eggs in this recipe. 1 tbsp might seem like a lot, but you won’t taste it.
Want more lemon? Add the zest of 1-2 extra lemons.
Soft tofu: If you would like to skip the tofu, then use an additional tbsp of baking powder. Then skip the blender. Just mix all the wet ingredients together in a large bowl. Add the dry ingredients. Mix. Continue the recipe from step 6.
Vegetable oil: Feel free to use melted non-dairy butter or olive oil. Coconut oil would work too.
That looks good. Maybe I'll add poppyseeds!