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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My neighbors gave me lemons, so I made this recipe. I didn’t have yogurt, so I used ricotta cheese as substitute. For graze, instead of milk, I used lemon juice so that enjoyed more lemon flavor! Thanks always for great recipes. I and my husband love your recipes:)
Thank you for making it!
This cake/bread is amazeballs! So moist and delicious and perfectly tart! Thank you for yet another fantastic recipe 🙂 I used oat flour, rapeseed oil, soy yoghurt and barista oat milk (a fattier oat milk from oatley) and the result was PERfect. Definitely making this again. And will also try making it with orange juice/ zest as mentioned in another comment (made me curious.)
Thank you so much for making it!
Hi! Fabi from Argentina. Tried it out and it was fantastic. Out of the oven, my daughter decided to punch some holes all over it and pour some icing which made it even moister. Thanks a bunch for this amazing loaf!
Excellent recipe! First time I made it with lemon; today I used a large orange and wow—it is wonderful. Both times I used 1 and 1/2 c. gF flour with 1/2 c. Almond flour; added 1/2 t. Xanthum gum. Very moist and delicious!
This tastes delicious every time I make it. It’s my go to for lemons every time.
Thank you so much for trying it!
Hi. For this recipe, what could I use instead of vanilla? I currently as overseas, and real vanilla not NOT exist where I’m at.-And I don’t support the fake garbage. Thanks. Man, this bread looks so good.
Hi, you could try a vanilla flavored yogurt if you can get that.
This recipe calls for yogurt, but the vegan lemon cupcakes don’t. Other than that difference, the recipes are pretty much the same, with the cupcakes being half the amounts of everything. Would the lemon bread recipe, with the yogurt, work as cupcakes?
Thanks!
Hi, yes. just follow the instructions in the lemon bread post for baking cupcakes (they are above the recipe box for the bread)
Has anyone tried adding poppy seeds?
Yes, you can definitely add them!
This turned out ok for us using oat flour, but it took about 65-70 minutes to cook and was still a bit soft/wet. I pulled it out of the oven because the top and edges were getting brown and only a little was sticking to an inserted toothpick. We’ve eaten MANY of Chocolate Covered Katie’s recipes and they are almost all a hit. Her healthy chocolate cake has been a favorite for birthdays for years. A note of caution, if you’re used to a lower sugar diet, this is *quite* sweet. I had followed the recipe as directed (because I do that the first time I try a new recipe) and I wasn’t sure if the lemon flavor needed more sugar to balance it out. If I ever ventured to make this again, I would not frost it, and would try cutting the sugar in half.
Just made it, and if was so delicious! Definitely keeping this!
Thank you so much for trying it 🙂