Vegan Lemon Blackberry Bread

For the bread

Preheat oven to 350ºF.

In a measuring cup, add plant-based milk and stir in 1 tablespoon lemon juice until incorporated. Allow to rest while preparing next ingredients.

In a small bowl, mix flour, baking powder, baking soda, and salt. Whisk to combine.

Use a small saucepan to add the aquafaba and heat over a low-medium temperature. Add a small glass bowl to the top of the saucepan (creating a double boiler) and add the coconut oil.

Let the coconut oil melt until translucent. Remove and set aside.

Allow the aquafaba to reduce for a few minutes, until the liquid looks more cloudy than when you added it to the saucepan.

In the bowl of a stand or hand mixer (stand is recommended), add the aquafaba. Add the cream of tartar. Beat (or whisk, in a stand mixer) on high until the aquafaba reaches stiff peaks.

In a separate bowl, add the plant-based buttermilk (milk + lemon juice mixture) sugar, vanilla extract, coconut oil, lemon juice, and lemon zest. Reserve some of the lemon zest to garnish, if desired. Whisk to combine.

Incorporate the dry ingredients in batches, stirring to combine. Lumps should dissolve with relative ease.

Fold in the whisked aquafaba, until fully incorporated.

Fold in 1 cup of the fresh blackberries.

Add the dough to a greased loaf pan.

Bake for 45-55 minutes, or until a toothpick inserted in the center of the bread is clean upon removal.

Cool in a loaf pan for a few minutes before transferring to a cooling rack.

Once cool, drizzle with the lemon and blackberry glazes, if desired.

Lemon Glaze (Optional)

Stir the lemon juice into the powdered sugar, until you reach the desired consistency. Add more powdered sugar, if necessary, to thicken.

Blackberry Glaze (Optional)

In a small saucepan, heat 1/4 cup fresh blackberries over a low temperature.

Using the back of a large spoon, gently press the blackberries until they release their juices.

Strain the blackberries over a fine mesh strainer, separating the juice.

Add the fresh blackberry juice to the powdered sugar, stirring to combine. Thicken with more powdered sugar, or thin with either milk, water, or more blackberry juice.