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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Made this tonight with gluten free flour and it came out super dense and nearly inedible. Top half was almost cooked (but dense) and bottom half was almost completely uncooked. When I tested it with a toothpick at 55 minutes it came out clean and looked fluffy. Like another post, after a few minutes of cooling it deflated and became sticky. Great flavor, but this specific recipe doesn’t seem to be easily transition into a gluten free recipe. I’ve got to say, I’m pretty disappointed.
What gf flour did you use? Some do work well in this recipe, but of course not all blends have the same ingredients.
Hi! I used Bob’s Red Mill Gluten-Free All Purpose Baking Flour. – Hannah
I would really love to give this another go because the flavor was great. Do you have a recommendation for a gluten-free flour that works well. I think that would be very helpful.
Oh no, that’s one of the ones we used and didn’t have an issue with, so I’m not sure if maybe they’ve changed their formula since we first made it, or perhaps climate plays a role, or maybe it’s just a matter of different tastes. Looking through the comments, I saw one other commenter who used Bob’s with success (aleksandra), but also a few who used unspecified gluten free flours and said it was dense as you said. Because we personally had success with the gf flour, we are hesitant to delete it as an option, but seeing multiple people unhappy is making us think that that’s the best course of action at this point, because more than anything we never want anyone to be unhappy with a recipe Katie posts. One other note, if you can do oat flour, I also saw a comment from a reader who enjoyed that version.
Katie crushed this recipe! Taste like lemon pound cake that I grew up with! Now I can have it GF and vegan :))) thank you Katie!!
This makes us so happy to read 🙂
Can’t wait to try it !
If subbing oat flour , do I use the same amount ?
Thank you
Hi Katie! This looks amazing!! I just bought some Cassava Flour and was wondering if I could use some of it in this recipe or if you would steer me towards another recipe? I have not baked with it yet.
Thanks for all your posts! My kids and I love everything you create!
Hi! Honestly we have never tried cassava flour in anything so can’t recommend it anywhere… maybe in a recipe like her peanut butter cookies, where a lot of different flours can be used?
I was so happy to find organic Meyer lemons at the grocery store, so I started looking for recipes to showcase their wonderful flavor. This was delicious, thank you!
Next time, I will add even more lemon zest and for the frosting, I think I would use lemon juice and sugar (instead of the called-for milk and sugar) for even more lemony goodness. Will definitely make again!
Thank YOU so much for making it 🙂
I used almond flour and the recipe didn’t work out – I was so disappointed – going to try once more with regular flour
Do you think this would work if I added in unsweetened coconut shavings? Or do you think that would just be better on top after it’s baked?
It sounds good either way! If you want the extra texture, add them to the mix… or if you just want the taste, then add on top 🙂
I’ve tried this with oat and spelt flour, both times delish. Would highly recommend.
I’m sorry but it doesnt work with only almond meal, i tried and it came out ugly and sunk in the middle, didnt taste good.
This is so good! I didn’t have any yogurt so just increased the milk (used soy) to make up the difference. Made some lemon frosting to go on top and it was a hit!
❤❤
This bread is delicious! I added 2tbsp of poppy seeds, used a can of coconut milk as I didn’t have yogurt, and used coconut sugar. I also made a simple glaze of powdered sugar, lemon juice, lemon zest, and vanilla. So so good!
Your version sounds terrific!