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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Assuming you use fresh squeezed lemon juice? Or is the bottled kind okay too?
Hi! I made this one other time. I didn’t add the oil or applesauce. I forgot. Would Avacado oil be okay?
As long as it’s a neutral tasting oil (and a quick google search seems to say that it is) then it should be fine here 🙂
I can’t find my avacado oil. Would Smart Balance margarine or Olive oil work? Thanks so much for your help!
How do you take the flour for this recipe? Thanks.
Hi! I’m really excited to try this recipe. I’m thinking about trying with applesauce instead of oil. Does the applesauce version have a large difference in taste/texture. Would it be worth trying 1/2 applesauce 1/2 coconut oil
Half each would be a great compromise!
I made the lemon loaf and used Namaste Flour and a little almond flour. I checked them before taking them out of the oven and a tooth pick came out clean-they looked great. After they cooled a bit, they deflated and as with other things I’ve baked using this flour, the texture was rubbery and unappetizing. The lemon flavor was really good but the texture was overwhelmingly bad. I do wish I knew a better flour combination to use.
Has anyone tried doubling the recipe?
I’m wondering if doubled I will need to use a full half cup of lemon juice?
Or if that particular ingredient may not need to be fully doubled?
I also plan to use some lemon extract. Not sure if that makes a difference in my question. I don’t have any zest either. Thanks!
& mini chocolate chips… 😉
‘I ran out of fresh lemons and chose to use organic oranges.
I used GF Flour, greek yogurt, apple sauce and your ingredients. The finished product looked beautiful, but as you said the apple sauce made the bread very heavy, but delicious. Next time, I will add more orange and no aplenty sauce. Thank you for the recipe.
If I could give this 6 stars I would! I made this for Thanksgiving 2021 so that my vegan granddaughter could have a yummy dessert while the rest of the family had pumpkin and pecan pie! She loved it and gave it two thumbs up. I asked her if this recipe is a keeper and she said YES!
This was moist and so delicious. For the milk I used oat milk. I also used the Silk Greek yogurt and for the oil I used olive . I also make my own vanilla extract. My husband and I licked the bowl and it was so good we couldn’t wait to taste it on Thanksgiving day.
When it was baking the kitchen was filled with the wonderful aroma of lemony deliciousness. Thank you Katie for this wonderful recipe!
Thank you so much for such a sweet comment 🙂