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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I’ve now made this a number of times. I use coconut milk and lemon extract for an extra lemony burst. Even my non vegan friends loved it. Thanks for the recipe.
Tried this recipe with coconut cream instead of yogurt and wowwwww. My family ate it up. Had to wake up and make another one because yesterday’s is all gone! I was a little worried while I was missing that my mixture was so stiff and it seemed as if it needed more liquid I decided to bake it as it was and it ended up turning out amazing! So if that happens to you just know that it is okay and it will slice beautifully once it’s done baking!
Hi! I wanted to give this recipe a try. I want to use a mix of Bob’s GF 1-1 flour and almond flour, but I like to weigh out my ingredients. How many grams are in the 2 cups measured? Or any ideas on a good ratio for using a mix of these flours?
I tried this recipe with almond flour. I read the comment about different flours so I knew it wouldn’t be pretty. I baked the loaf for 50 min, it had a layer of liquid on the top so I covered it with foil and baked it another 15 min, after that it still had a layer of liquid on top. Obviously too much liquid was used. My question is you said you tried it with almond flour so what else did you change in the recipe besides the flour???
I am in love with this lemon bread. I’ve made it twice in two weeks!
Thank you so much for making it!
Delicious lemon loaf! I made with all purpose flour, used the coconut oil but instead of the yogurt I used applesauce. I also used coconut sugar, which definitely darkened the color. Still came out very moist with a great lemon flavor! Thank you for the recipe!
What would the cooking time be if I made these into muffins? I love your recipes!!
Hmm, sorry I have never tried it. But now I would love to. If you experiment before I do, be sure to report back! 🙂
I tried this recipe with almond flour and not only did it look pretty good, it also tasted delicious! Instead of sugar i did use honey, so it turned out a little softer than I hoped, but I will definitely use this recipe again!
I’ve made this cake many times, and it’s always good. I usually use a mix of all purpose and whole wheat pastry flour. Also, I like to add a couple tablespoons of poppyseeds. Sometimes I’ll add blueberries. It’s always great!
Thank you so much for making it!
Are there any substitutes I can use for the milk? I’m eager to try this recipe but don’t have milk on hand.
Hmmm, what do you have on hand as possible options?
Jason
Not much. Water. Greek yogurt?
Hmmm, maybe thin out greek yogurt to milk consistency and see if that works? Be sure to report back if you try it!
this recipe was incredible!! only SLIGHT difference i did is that i used vanilla almond milk yogurt and that’s just because i LOVE vanilla. i’m making it again for a 2nd time. thank you!
Wonderful!! I added blueberries delicious
I just made this recipe and it is amazing, so easy, basic ingredients. It has such a bright, vivid flavour – perfect.
I used the Apples Sauce version and Bobs 1-1 Gluten Free Flour. Highly recommend!
I just made this recipe and it is amazing, so easy, basic ingredients. It has such a bright, vivid flavour – perfect.
I used the Apples Sauce version and Bobs 1-1 Gluten Free Flour. I cut the sugar to 3/4 cup.
Highly recommend!
Would olive oil, canola oil, or refined coconut oil work best flavor wise?
Canola or melted refined coconut would both be good here!
Can the sugar be substituted by agave or honey?
We have never tried subbing a liquid sweetener so honestly don’t know if/how it would work. But be sure to report back if you experiment!
Jason (media relations)