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.
Currently Trending: Almond Milk Ice Cream – 5 Flavors
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
Currently Trending Vegan Recipes:
(20 Healthy Recipes)
Healthy Chocolate Chip Cookies
Please warn xylitol users that even a small amount of xylitol will kill a dog! It is extremely lethal to dogs!
Hi, Katie. I’m looking forward to this recipe! Which icing did you use in the picture? I’m not sure if it was your coconut butter icing listed or something else.
Thanks again for sharing your recipes with all of us!
It’s the basic powdered sugar glaze.
For some reason the loaf is never done at the very bottom in the inside. Do you maybe have some Tips on how to make it so the loaf is all around done? I followd your recipe only thing i did is switch yogurt to skyr cause i dient have any. I used coco oil and maybe around half a cup or less of sugar. My loaf turns out always raw on the inside at the very bottom while the top is super crispy -.-
Such a yummy recipe! Is there anyway to make this as muffins instead of the entire loaf?
This is the best lemon bread I’ve ever had!
not sure why people think you are anorexic. no where close. i am 5″4 and weigh 80lbs
your recipes are awesomely delish! thank you and keep them coming.love the whole grain no added sugar
The recipe works wonderfully replacing the yogurt with applesauce, in case anyone was looking for a substitute.
Love this recipe so much!
I wanted a sugar-free and less sweet tasting bread so i could have it with butter with my coffee. I used Swerve granular and only 2/3c. Instead of yogurt, I used one single serve applesauce cup. I used olive oil for the oil. I used a Pullman 9×4 loaf pan to help with height. Cooked for 50 min and then turned off oven and left inside the oven another 10 min. Used parchment paper, so just lifted the loaf out easily. It was just what I wanted. Slightly sweet and soft and not dense. Hint of the lemon flavor thanks to the lemon juice and zest. Thanks Katie!
very epic recipe thanks queen! the yogurt is an awesome touch <3
I have made this recipe so many times and I just love it!!! I can’t get enough of it… But I was wondering if it’s possible to make this recipe using a cake pan instead of loaf pan…
Thank you very much for your wonderful recipes!!! Best wishes!
We haven’t tried so can’t advise on baking time, but we don’t see why it wouldn’t work. Or you can try this one: https://lett-trim.today/lemon-cake-homemade-one-bowl/%3C/a%3E%3C/p%3E