To spice up my Holydays baking this year, I added in a vegan lemon tea bread (see it there on the back left).
But let’s be honest, a tea bread is best when paired with a nice frosting.
And so far on my sugar-free metaphysical journey – a tasty and delicious frosting has eluded me.
Until now.
This vegan lemon tea bread with vegan, sugar free frosting will rock your world in the best way.
I also recommend adding this frosting to your banana breads, zucchini breads, gingerbread cookies (see upcoming recipe) and more. Cuz…it just makes everything even better.
Ingredients for tea bread:
- 2 cups Bob’s Red Mill Paleo flour
- 1 t xantham gum
- 1 t baking soda
- 1 t baking powder
- 1/2 c Wholesome Zero Sweetener or Swerve Granular sweetener
- 1.5 t organic vanilla extract
- Juice of 2 organic lemons
- 1/4 c vegan butter, recommend Miyoko’s, melted
- 1 c unsweetened vanilla almond milk
Ingredients for vegan frosting:
- 2 oz of vegan cream cheese, recommend Violife
- 2 T of vegan butter
- 1 c Swerve confectioner’s sugar
Step one: Preheat oven to 350. Mix all tea bread ingredients together in the order provided – until well mixed.
Step two: Pour mixture into a glass or cast iron loaf pan. Bake for 45-55 minutes or until a knife in the center comes out clean.
Step three: In a small saucepan on the stovetop, melt vegan cream cheese and vegan butter.
Step four: Pour into a medium-sized mixing bowl and whisk in the confectioner’s sugar until smooth and creamy.
Step five: Let tea bread cool for up to 11 minutes. Then pour the frosting over the top and slice to enjoy. Be sure to bless this beauty of a bread and enjoy with a nice cup of organic chamomile or organic peppermint tea.
You can read our disclaimer and more here.
