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
Is lemon zest a wet ingredient?????
Was looking for an easy recipe to make something sweet the other night. Just wanted to say this recipe is AMAZING and really shocked me. Made it 2 days ago and me and my fam devoured it within minutes. Making it again tonight. Thank you for making a SIMPLE, easy, recipe where I can find all the ingredients in my cupboards!! 5/5!!
❤❤
A bit too sweet, so we’d use 3/4 cup sugar instead of 1 cup. Otherwise, great recipe!
Great! The first time I did it following the recipe, I’m caelic so I used 1,5 rice flour and half cup cornstarch, but with 3/4 cup of brown sugar and adding some linen seeds amd was delicious (I made ir with olive oil). My second time I used less flour lieke 1,5 cup, then 3/4 sugar, water instead of milk, a little bit more lenon juce and more yogurt, addes some linen seeds and the result was a surprise: it was delicious and kind of bread pudding consistency. I loved it (my 1 year old baby ate both times)
It came out perfect! No crazy ingredients and our guests did not even think it was vegan. I live in Ireland and had to convert the temperature to Centigrade. I used 160 and baked it for 50 minutes. Thank you, thank you, thank you!
Thank you so much for trying it!
This is great! The texture is similar to a pound cake, and the lemony flavor really came through.
I ended up making an icing with lemon juice and powdered sugar, since I really love lemon. Yum!
Mine was flat and never really got done and I followed the recipe to a T. Used wheat white flour???
Hi Jennifer, do you mean white whole wheat flour? If so, that’s not one of the flours listed for the recipe as an option, and Katie isn’t a fan of whole wheat flour in her baked goods for precisely the reason you encountered – it makes baked goods dense, especially ones without eggs.
I tried 2 versions, both with soy milk.
1 using coconut berry yogurt,
the other with vanilla soy.
Both came out great…
I added a bit of extra lemon juice abd soy milk…
and a lot of lemon icing as well!
Super good. Extremely ugly when it came out, but very yummy
This looks amazing! I love Starbucks’ Lemon Loaf but I’ve stopped eating it since I went vegan. I’m so excited to try this because it’s been so long since I’ve had lemon loaf 🙂