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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This was so good! Crispy on the outside and moist on the inside. I added the milk and powdered sugar glaze on top but I don’t think it’s needed at all. The loaf is great as is.
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Do I have to use vegan yogurt or is it possible to omit.
This recipe was great! Used oat yogurt and added in poppy seeds. Also mixed in lemon juice with coconut butter for a more tart icing. Although I didn’t like that it took nearly an hour and a half to bake!
YUMMMMMM!!!!!! We just went vegan 6 months ago. I was a HORRIBLE baker when the world was my oyster so imagine how scary my baking world became when I was limited to vegan ingredients! My husband loves lemon flavored anything so I gave this recipe a try. We LOVE it!!! We opted for vanilla almond yogurt (because we couldn’t find plain), real sugar, real flour, almond milk, and oil. Definitely making this again!
This bread is everything! I added blueberries to mine just as I like the taste profile with that more than straight lemon, but honestly OUTSTANDING!
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@LG, you can make vegan yoghurt at home using non-dairy milk and Probiotics or Vegan Yogurt Starter. Nearly any non-dairy milk, including legume, nut, seed, grain, or coconut milk, can be cultured into yoghurt, with some care. * use good quality ingredients
there are videos on youtube or Google: how to make non-dairy yogurt
Easy to make, good bread with a subtle lemon flavor. I did half lemon juice and half orange juice with both lemon and orange zest. Because it is so easy to make, I will be making it again! And when I do, I will double the amount of zest to get a stronger citrus flavor.
First time I made this and it came out fantastic! I used fresh blueberries and plain greek yogurt. Fluffy and moist, perfect crisp to the edges. Added lemon zest to the glaze for a little more lemon flavor. I may double the lemon zest to the next batch for a little more kick. Very easy to make, this will be going into my rotation!
I liked this recipe although it had quite the bitter taste to it I don’t recall enjoying. Personally, this is my preference but yours may be different. I used almond milk yogurt and olive oil. If you are someone who likes subtle lemon-flavored bread with a bit of bitterness, this is the bread for you. Thank you.
I replaced the lemons with oranges (because that’s what I had). Delicious!!!
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