Light, soft, and irresistibly moist, this super easy vegan lemon bread is sure to be a hit with friends and family!
Frosted Vegan Lemon Loaf
This delicious recipe is perfect for breakfast or brunch.
If you are a fan of the popular classic lemon cake from Starbucks, hopefully you will love this one too!
It calls for only basic ingredients, comes together without much fuss, and can be enjoyed all week long. Leftovers can also be frozen for later.
Also be sure to try these Vegan Chocolate Chip Cookies
This iced lemon bread recipe has been a long time in the making.
It was inspired by reader feedback I received on a Healthy Lemon Cake I posted a few years ago. People loved the subtly tart and sweet flavor of that cake, but many of you were saying the same thing: that you wanted a lemon cake that was taller, with a much lighter and fluffier texture.
So here it finally is – a bigger, fatter, bolder vegan lemon loaf!
I thought about simply doubling the ingredients of the original to make a larger loaf. But with half a cup of lemon juice already in the recipe, I feared this might make things way too acidic.
So I played around and was even able to cut down the oil in the process.
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I made the recipe for a brunch last Sunday, because of course I did.
You know how much I love brunch!
(For the record, brunch is always lunch for me. No way I can go until after noon before eating any food.)
Our potluck brunch also included english muffins, frosted donuts, roasted potatoes, Vegan Mac And Cheese, and vegan lasagna soup… so, um, lots of carbs.
While I do love all of the Keto Dessert Recipes on the blog, we also really love carbs over here.
This secretly vegan lemon bread recipe can be soy free, gluten free, and oil free (although I personally prefer the version with oil).
Because so many readers ask about using almond flour in my recipes, I did go ahead and test it here. The results were delicious but not very attractive.
The recipe will also work as Vegan Lemon Cupcakes: Preheat the oven to 350 F, and bake 17 minutes or until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out mostly clean.
If you make the lemon bread, please feel free to leave a comment or share photos and let me know your thoughts.
When you guys make my recipes, it is my favorite part of what I do.
Watch the vegan lemon bread recipe video above
Vegan Lemon Bread
Ingredients
- 2 cups flour (For flourless, make this Keto Lemon Bread)
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1 cup sugar, or xylitol for sugar free
- 3/4 cup milk of choice
- 1/2 cup plain yogurt, such as almondmilk yogurt
- 1/4 cup oil, or sub applesauce for fat free
- 1/4 cup lemon juice
- zest of 1 large or 2 small lemons (1 tbsp total – don’t omit)
- 1 tsp pure vanilla extract
Instructions
- The recipe works with spelt, white, or oat flour. It technically works with almond flour (and tastes delicious) but won’t rise or look pretty. Gluten free all purpose flour can work but will be much denser. I prefer the oil version’s flavor and texture, but if you’re used to the texture of oil free baked goods it’s fine to sub applesauce.Preheat oven to 350 F. Grease a 9×5 loaf pan. In a large bowl, combine all dry ingredients. Whisk liquid ingredients in a separate bowl, combine wet and dry, then stir until just evenly mixed. Spread into the pan. Bake 50-55 minutes, or until loaf has risen and a toothpick inserted into the center comes out clean. If desired, frost with either melted Coconut Butter or 1/2 cup powdered sugar combined with 1 tbsp milk of choice.View Nutrition Facts
Video
Notes
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I made the lemon bread with regular sugar and added more lemon zest. It came out so moist and delicious! No need for any glaze. Have you tried using maple syrup or honey in place of granulated sugar? Definitely a keeper! Thanks!
Thank you so much for making it! We haven’t experimented yet with a liquid sweetener so honestly can’t say. If you try it, be sure to report back! Or it does work with coconut sugar or evaporated cane juice for refined sugar free options.
I made this dessert for my son’s birthday and it was AMAZING. It was literally gone in minutes. Some of our guests aren’t vegan so they were very surprised when I told them! Everyone loved it. Thank you so much for this recipe. I can’t wait to make it again lol!
I’ve made this twice now… once following the recipe using coconut oil and adding blueberries, and the second time using “real” yogurt and vegetable oil – both AMAZING. It’s so moist and dense but still light and fresh.
Made this same bread with Orange instead of lemon, and pumpkin instead of apple-sauce. SO good and the orange color from the pumpkin really made it look great!!!!
I made some modifications and it turned out delicious. Not very fluffy, but it has kind of a spongy texture. I don’t have regular sugar, so I used maple syrup, took out the milk and added more yogurt
These are the ingredients and approx quantities I used. Thank you for the recipe!
1 cup oat flour
1 tablespoon baking powder
1/4 tsp salt
1/4 tsp baking soda
2/3 cup maple syrup
1/3 cup fresh squeezed orange juice
1 cup plain Greek yogurt
1 tablespoon orange zest
1/4 cup coconut oil
1 tsp vanilla extract
Hi, Melissa. Did the o.j. change the lemon flavor to more of a citrus or did you still taste the lemon?
I made this loaf and it was so delicious! Would it work by making it in cake tins instead? I want to make it for my Nan’s birthday!
OMG! I made this yesterday afternoon thinking it would be a nice treat for the rest of the week but — with my sneaky husband and daughter picking away at it — it didn’t even last 24 hours! They’re already asking me to make more! I’m thinking I might have to make a few and freeze them.
Super easy and a BIG hit at my house!
Ciao!
I’ve never been able to successful get the lemon taste in a loaf or cake and this recipe was just PERFECT! I made the following substitutions:
3/4 cup brown sugar instead of 1 cup
1 medium mashed banana instead of the 1/2 cup of yogurt
1.5 tbsp of lemon zest instead of just the one
I used EVOO and rested the batter, covered in the fridge for 1 hour and baked for 50 minutes which yielded a light, fluffy loaf! Smells so good as it bakes, highly recommend, can’t wait to make again!
I tried this with applesauce and self-raising flour. It rose well but texture was a bit dense/crumbly. Could hardly taste the lemon, so will add more next time. Thanks for the recipe!
Made this tonight and it was great! Thanks so much for the recipe.