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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Made this today and it was delicious!
This may be a vegetarian recipe but it’s not vegan. Milk and yogurt are ingredients. Maybe don’t call it Vegan when it’s not. Then people won’t put animal products in bread if they’re trying to go Vegan.
Milk of choice refers to any milk you wish, such as almond, cashew, oat, etc. Similarly, there are many brands of vegan yogurt on the market, at least in the US. Hope that clarifies. Katie has been vegan for over a decade 🙂
Jason
This was delicious! I used Bob’s Red Mill stone ground whole wheat flour. Since this flour can have a somewhat overpowering flavor, I added just a touch extra sugar and lemon juice. I also used vanilla silk yogurt, so only added a quarter teaspoon of vanilla. Finally, I added a cup of frozen blueberries to the batter as well. I opted not to add any icing. It was seriously delicious!
I currently have an absolute plethora of limes and unless I plan to make margaritas a habit, they are going to go bad in my house. What do you think of using limes instead of lemons? To tart?
Thanks!
We haven’t tried it, but it certainly sounds like something that could be really great. Be sure to report back if you try!
Jason (media relations)
Just made this lemon bread and it is delicious! Mine is a lot darker than Katie’s, but I think it’s related to the coconut sugar I used instead of regular sugar 🙂 Used spelt flower, and greek yogurt, and actually worked out great! Super moist! Thanks Katie!
Ok, it says to see note for the flour. I don’t see it anywhere. Where is it?
Thanks
Hi! It’s just the first part of the instructions below the ingredients 🙂
The recipe works with spelt, white, oat, or gf all purpose flour. It technically works with almond flour (and tastes delicious) but won’t rise or look pretty. 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.
What are you doing to get the bright yellow color on both the inside and outside of the lemon loaf?
I made this vegan Lemon Bread and it was delicious! I am having trouble printing the recipes onto one sheet.
Is there any way you can fix it where the recipe will fit on to one sheet and also add a picture with it !!
The picture looks good enough to eat ! Thanks for the recipes and for your help.
Hello,
I made this bread last evening, I’m making another one today. I found the bread to be very dense, I used GF bob’s redmill, plus xanthan gum for the flour. I already mixed the dry ingredients, do you think I could sift the dry ingredients together to make a lighter bread?
It’s very good. It’s hard to believe there is no dairy or eggs in this.
I’ve made this recipe three times now and each time it is so awesome! The only substitute I made was the citrus flavor. I tried lime, orange, and lemon and each one turns out really well. For the frosting, I decided to use the powdered sugar method, but instead of almond milk, I opted to use more of the juice from the citrus of choice and a small bit of zest.
Thanks for this great recipe!
Thank you so much for reporting back about the different flavors!
This came out great! Super lemony! I used 1/2 cup oat flour, 1/2 cup spelt, and 1 cup whole wheat flour. I also used Greek yogurt and hemp oil. For sugar i used half xylitol and half coconut sugar. In my opinion, it’s very sweet. I think you could use just a 1/2 cup of sugar, especially if you are putting a glaze on top. I really want to glaze it but i think it’ll be way too sweet. Otherwise very yummy recipe!!
Forgot to post a photo!
I just made it and it’s delicious!! Thank you!!!
Hmm, what sweetener did you use? What milk, yogurt, and oil?
I was out of yogurt so subbed with vegan sour cream… turned out amazing! 🙂
This bread is AWESOME! Made it today. Love it