Ingredients
Equipment
Method
Preparation
- Preheat oven to 350º Fahrenheit.
- In a measuring cup, add plant-based milk. Stir in one tablespoon of fresh lemon juice and allow to sit while preparing other ingredients.1 cup plant-based milk, 3 tablespoons + 1 teaspoon fresh lemon juice
- If desired, cut ½ cup of the blackberries in half and set aside.1 ¼ cup fresh blackberries
- Add aquafaba to a small saucepan and place over low-medium heat on the stove. Place a small glass bowl over the saucepan to create a double broiler.7 tablespoons aquafaba
- Add the coconut oil and melt until translucent (only takes a few minutes). Set aside.¼ cup coconut oil
- Cook the aquafaba for a few more minutes, allowing it to reduce slightly and create a more "cloudy" appearance.7 tablespoons aquafaba
- Add the cooked aquafaba to the bowl of a stand or hand mixer (whisk attachment for stand mixer) along with the cream of tartar.7 tablespoons aquafaba, ⅛ teaspoon cream of tartar
- Whisk on high speed for 3-5 minutes, or until the aquafaba forms stiff peaks.7 tablespoons aquafaba, ⅛ teaspoon cream of tartar
- Grease your loaf pan, or add parchment paper and clamp on each side for easy removal.
Quick Bread Batter
- Whisk the all-purpose flour, baking powder, baking soda, and salt together in a small or medium bowl.2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
- Whisk the plant-based buttermilk, organic cane sugar, vanilla extract, remaining lemon juice, and coconut oil together in a large bowl.1 cup plant-based milk, ⅔ cup organic cane sugar, ¼ cup coconut oil, 3 tablespoons + 1 teaspoon fresh lemon juice, 1 teaspoon pure vanilla extract
- Slowly add the dry ingredients to the wet in batches, stirring to incorporate each time. A few small lumps are acceptable, but the batter should be mostly consistent.
- Stir in the lemon zest.3 ½ tablespoons lemon zest
- Fold in the whipped aquafaba until incorporated.7 tablespoons aquafaba
- Gently fold in 1 cup of the blackberries (including the halved berries) until incorporated throughout the batter.1 ¼ cup fresh blackberries
- Spoon the batter into the loaf pan. Bake for 45-55 minutes on the center rack in the oven. Test with a toothpick or skewer. The bread should be lightly browned on the top and edges, and the toothpick should be clean upon removal.
- Allow to cool for up to 10 minutes in the loaf pan before transferring to a wire rack.
Blackberry Glaze
- In a small saucepan over low heat, gently heat the remaining ¼ cups of fresh blackberries.1 ¼ cup fresh blackberries
- Using the back of a spoon, gently press the blackberries until they release their juice.1 ¼ cup fresh blackberries
- Pour the blackberry pulp through a fine mesh strainer to separate the juice.1 ¼ cup fresh blackberries
- Stir in one tablespoon vegan powdered sugar into the blackberry juice until you reach the desired consistency. Thicken with more powdered sugar, or thin with a little water.2 tablespoons vegan powdered sugar
Lemon Glaze
- Add about one teaspoon of fresh lemon juice to the second tablespoon of vegan powdered sugar and stir to combine. Thicken by adding more powdered sugar, or thin with a little water.3 tablespoons + 1 teaspoon fresh lemon juice, 2 tablespoons vegan powdered sugar
- Drizzle both glazes over the cooled bread, making a pattern of your choosing. Sprinkle with a little lemon zest, if desired.
Nutrition
Notes
Not all powdered sugar is vegan. Look for a vegan certification on the label, or use a brand that is derived from organic, raw, or natural sugar.