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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Delicious! I’ve made this so many times and everyone loves it (even the non-vegans lol). Every recipe that I’ve tried from this website is amazIng!
The best, easiest bread you can make. I love how there are different substitutes so you can always make this depending on which ingredients you have. It’s so chewy and moist and soo easy. Everyone loves it. I love that it’s not too sweet and the brightness of the zest makes it such a unique pleasing dessert!
Súper easy and super delicious! I cooked for 20 min at 350 degrees. I made the glaze and it was amazing! The whole family loved it!!
This is so soft and moist. Unbelievably good. I used a container of Simple Truth vanilla almond milk yogurt and it was fine. I chose oil instead of the applesauce and glad I did. The glaze is essential! This recipe is a keeper.
Everyone loved this. I made the “frosting” with half almond milk and half lemon juice and dribbled it on. Very yummy!
Love this, healthy and lower calorie, tasted delicious. We used oat flour.
Great tasting loaf! I used lemon juice and icing sugar for a nice lemony glaze.
Todays variation I made 3 mini loaves. Two were lemon strawberry and one blueberry. I sprinkled lemon sugar as a topping. Fav recipe ever. My go to for all !!
Have made this recipe countless times now and I am obsessed! Turns out perfect every time and you wouldn’t even know its vegan 🤩
This recipe is freakin amazing as is, and I use it as a starting point for a variety of vegan loaves that I make and they always turns out perfect! The most recent one I made, I used coconut oil, subbed the yogurt for pumpkin puree, the lemon zest and juice for orange and then added spices, and sprinkled coconut on top and it was delicious! Thank you for this recipe!