1 Tbsp flax seed
3 Tbsp water
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp sea salt
1/4 tsp baking soda
1 cup canned full-fat coconut milk
3/4 cup granulated sugar
1/3 cup melted coconut oil
1/3 cup lemon juice (3 lemons)
2 Tbsp lemon zest (3 lemons)
2 tsp vanilla
2 Tbsp poppyseeds
1 cup of icing sugar
1 1/2 Tbsp of lemon juice
1/2 tsp lemon zest
1/2 tsp of poppyseeds
Preheat oven to 350°F. You'll need an 8 by 4-inch loaf pan. Take a strip of parchment paper as wide as the length of the loaf pan so you can line the pan and have some hang out. This will help with getting the loaf out of the pan once it's done baking.
To make your flax egg, combine flaxseed and water in a small bowl and set aside to thicken.
In a large bowl, add flour, baking powder, sea salt, and baking powder and stir to combine.
In another bowl, whisk coconut milk, sugar, coconut oil, lemon juice, lemon zest and vanilla. Add the wet mixture to the dry along with the poppyseeds and use a spatula to fold the batter gently.
Pour into your loaf pan and make sure it's spread out evenly. Bake for 60 minutes until the edge are brown and a toothpick comes out clean.
In the meantime, make your glaze by whisking all your lemon glaze ingredients into a small bowl. You might need to add some plant-milk or water to get the right consistency.
Once your loaf has cooled for at least 10 minutes, pour over the glaze and let it sit for a few minutes before slicing.