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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It’s not often all my kids love something. So easy to make and devoured instantly.
Thank you (and them!) for trying it 🙂
Hi! This recipe is delicious!
I experimented with original recipe and added in 1.5 Tablespoons of poppyseeds and 1/2 cup dried cranberries and made a dozen muffins instead of a loaf. Baked at 350 for 25-30 mins.
Your muffins sound wonderful!
I took this to a potluck this past weekend and it was a hit! I added blueberries to one loaf and also used cashewmilk yogurt. It was delicious and very easy to make! Definitely will be making this again!
Thank you so much!
Milk and yoghurt are not vegan
There are many vegan milks such as coconut, almond, oat, hemp, etc. There are also vegan yogurts made from coconut milk and almond milk (most common). 🙂
This was excellent as is everything I’ve tried here. Used a mix of whole wheat and AP flour. I would cook it for the full 55 mins next time with the heavier flour mix. I did not add icing and I don’t think it needed it. Other than that, I can use many uses for this.
My fav dessert recipe. Today I made blood orange bread w this recipe instead of the lemon. Amazing
What a yummy bread! So flavorful, moist, and lemony. This has become my go-to lemon loaf recipe. A keepe. Hard to believe it is vegan! Thank you for sharing!
Is it 1/2 cup of lemon juice as stated in the narrative or 1/4 cup as stated in the recipe list?
Thank you!
Hi, sorry for the confusion. The half cup in the narrative is talking about the linked lemon cake. The recipe box is the correct amount to use for the bread 🙂
Outrageously delicious!! I made a loaf thinking I would freeze half. Nice idea but half was gobbled up the very first day. Thank you! This is my go-to recipe
This looks absolutely scrumptious! I was wondering if I could double the recipe? Or do I need to do each batch one at a time?
Hmm honestly we have never tried it. Be sure to report back if you do try!