Preheat your oven to 350°F (175ºC). Grease and flour a 9x5” loaf pan.

In a small bowl, whisk together the dairy-free milk, applesauce, lemon juice, lemon zest, oil, and vanilla extract until well combined. Set aside.

In a large bowl combine the all-purpose flour (or glute-free flour), almond flour, brown sugar, tapioca or corn starch, baking powder and salt. Add in the previous wet ingredient mix and fold in with a spatula a smooth batter forms (don’t overmix, stop once no flour clumps remain visible).

Pour the batter into the greased and floured loaf pan and smooth out the top with a spatula.

Bake for 50-60 minutes or until a toothpick comes out clean when inserted into the center of the loaf.

Remove the loaf from the oven and let it cool for at least 10-15 minutes before removing it from the pan.

Extract the loaf from the pan, place it on a cooling rack and let it cool down completely.

In a small mixing bowl, whisk together the icing sugar, lemon juice, and lemon zest until a smooth an clump-free glaze forms.

Once the loaf has cooled, drizzle the glaze over the top of the loaf.

Serve and enjoy!