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 have just taken this out of the oven…it looks and smells amazing. I had tried another online recipe…turned out flat and dense. Then, I followed this one…using coconut sugar (as I did with the other recipe) and this is sooooo much better. What a relief. I just had a lemon left to try this alternative and was so glad I did! Thank you. x
This makes us so happy!
I made all kinds of substitutions and it still turned out great. I used 1/4 cup mashed banana+1/4 cup more applesauce in place of the yogurt (would try the whole 1/2 cup banana next time). Used 1 cup whole wheat and 1 cup semolina flours. Substituted lemon extract for vanilla. Reduced sugar to 1/2 cup (would do even less next time- maybe 1/4 cup maple or date syrup?). Added 3 Tbsp poppy seeds. Will also reduce milk by 1/4 cup and add 1/4 cup more lemon juice next go around. Turned out with density of banana bread which is great.
Best lemon loaf ever!!
My family craves it!
💗😊
This was a marvellous find ! My baking skills are entry level and I was amazed how this cake turned out well . Everyone loved it and it disappeared within 10 min ! Thank you!!
Hi Katie, I made this today and it tasted so good(cupcake version). I didn’t have lemon in hand so I substituted lime. Every bite had so much flavor and the cupcakes were super light and fluffy. I’m sure I’ll make these again!😋
Your lime version sounds fantastic!
Hi,
Thank you Katie! I just tried this lemon cake and it is delicious. I used plain Gluten Free flour and it was quite dense and collapsed a little in the middle like it usually happens with this kind of recipe when using GF flour but it still tastes very good. I only used 3 tbsp cane sugar and it was not too bitter for me (I mostly bake sugar free).
This was really good. We avoid oil so I used applesauce instead. I also used half whole wheat pastry flour and half oat flour. Then I topped it with powder sugar and lemon. It was perfect and lemony which was my goal!
I made this recipe and baked them as 8 mini loaves for 30 minutes. Also added some poppyseeds. When cooled I glazed with a mix of lemon juice & icing sugar. They are fantastic. I used canned coconut milk & coconut yogurt. Great vegan treat. Thank you for the recipe.
I just made this lemon loaf!! It turned out great! I added a drop of almond extract to the powdered sugar glaze. I also didn’t have any plain yogurt so I used fage (dairy milk)with strawberry yogurt. I was worried but it turned out great!! You could hardly taste the strawberry at all. Thanks!!
Hi Katie, I made this recipe today using gluten free flour and stevia instead of sugar. Other than that, I followed the recipe exactly. I am so disappointed. After I took it out of the oven, it fell in a crater and is dense and doughy, rather than “light” as the recipe describes. Do you have any suggestions?
Unfortunately, if you used stevia then that totally changes the texture of the recipe because you are replacing a lot of bulk with something that is completely different. You are absolutely allowed to make changes to a recipe, but we can only vouch for the recipe if it’s made with the ingredients listed because those are the only combinations we have tried.