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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Thanks for sharing these recipes
Okay so I made this lemon bread for a luncheon party I had for 20 of my closest friends…The comments were ALL very nice and 2 folks requested the recipe. I made the bread just as the recipe was written and it was light, sweet and deliciously lemony. ( I really love all things lemon!) Used the powder sugar/milk glaze (frosting) also for a touch more sweetness. SO GOOD!!!! 5 stars!
This was so delicious! Everyone who tried it loved it and couldn’t believe how moist it was. Perfect amount of lemon flavor! I used AP flour
We adored this. I want to immediately make it again! 🙂
I used Bob’s gf flour & glazed it with a mixture of about a tablespoon of powdered sugar and tablespoon of coconut oil!
Thank you so much for making it!
I made this gluten free using oat flour, soy yogurt, lite coconut milk, & canola oil, and it came out amazingly delicious! One of the best cake’s I’ve ever had! Thanks for an amazing recipe & options for gluten free!
I made this for a guest on a gf/sf/df diet. It has a delicious lemon flavor. I forgot to add the oil and so it was spongy. To try and save it I poked rows in it with a toothpick and poured a glaze of 100% maple syrup, coconut milk and lemon zest over the top. Yum!!
That glaze sounds fantastic!
Made 3 mini loaves of this using one large Meyers Lemon for zest and the juice. Used regular flour and canola oil…yummy !! Will glaze in the morning.
Here’s the finished product ! 3 mini of the lemon and 3 of the blueberry with lemon. Used Meyers lemons for both breads and the glaze
Those are absolutely adorable!
I make this often now and LOVE it. I am going to make it next weekend with GF all purpose flour and another batch with regular – baby shower. The mother to be is GF 🙂 I dont bake with GF flour often, anything I need to know about making this recipe a success with regular GF flour?
There are different brands. I’ve tried this one with Bob’s Red Mill gluten free all purpose and love it with that one. (I’ve also made this recipe with oat flour, which is crazy delicious but much denser/less light and fluffy texture.)
Jason
I bought the Bobs 1-1 GF baking flour – looking forward to seeing how it works out! I also am going to attempt to make it with GF flour and cornstarch free baking powder with cornstarch free vegan yogurt and cornstarch free powdered sugar icing next. One of my employees is GF and has a severe corn allergy…and loves lemons!!
Please help. I made this lemon cake and it was amazing! Loved it but had a bad reaction to the yogurt in it. Is there anything I can use as a substitution for the yogurt? I am allergic to dairy, eggs and yogurt. Sure hope you can help me…. This cake was excellent!!!!
Coconutmilk yogurt or almondmilk yogurt – would either of those be okay for you?
Did you try nut milk yogurt or coconut?
Great recipe! I’ve made this recipe several times already. I also tried substituting the lemon with orange and it came out so yummy it could be a cake! I used all purpose flour, plain almond milk yogurt, coconut oil, and homemade almond milk.
That looks perfect!
Hello. may I use maple syrup instead of sugar? Thank you
Can you use maple sugar?
If you mean granulated (not syrup) then sure!
Hi Katie. Thank you for your incredible blog with delicious and easy recipes. I baked this lemon loaf today, superb! I made a few adjustments due to lack of ingredients at home and it still turned out perfectly. I added a simple glaze on top which was boiled down sugar, water and vegan butter, yummy! For the plant based milk I used my home made cashew milk and it turned out great. Thank you for sharing these incredible recipes, from a long-time reader and first-time poster 🙂
I wish I could take that loaf off the computer screen, the photo looks so good!
Could I use maple syrup instead of the sugar?
Thank you so much for this amazing dish, I made these couple of days back and my family loved it also. They have been eating this as desserts for a couple of days already and are asking me to make more.