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.
Currently Trending: Almond Milk Ice Cream – 5 Flavors
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
Currently Trending Vegan Recipes:
(20 Healthy Recipes)
Healthy Chocolate Chip Cookies
Tried this today strictly as per measurement and instructions. Taste is so yum but texture wise its heavy like you are biting dough.i would love to add egg next time to make it light n fluffy.other than that it was good
Hi. Can you substitute sour cream for the yogurt? Thanks so much!
Sure!
Going to bake this week, do you think grapefruit will work?
Hmm, you never know unless you try! Be sure to report back for the rest of us if you do try 🙂
Love this recipe so much! When I made it I changed a few things.. I used Vanilla coconutmilk yogurt instead of plain because that’s all I had (So Delicious brand) and I added 1 tsp of vanilla extract to the powdered sugar and almond milk glaze and it came out amazing! Very dense and moist but also light, bright, and refreshing! It was incredible! Definitely going to take a peak at the rest of your site for more recipes ? I can’t get the link for posting photos on here to work so I will post on pinterest!
I made this yesterday and it was EXACTLY what I had in mind. So lemony and delicious – it was worth the trouble of zesting lemons. (I usually wouldn’t bother with a step like this.) But Katie said not to omit so I didn’t! Shared the bread with my co-workers today and they raved about it. I will absolutely make this again!
I made these with plain greek yogurt Put them in a muffin pan + cooked for 30 min. Absolutely amazing!!
Weird question, but when you say “lemon juice” do you mean the sweet kind in a jug, or actual juice from a lemon?
Thanks!
Juice from a lemon… although I’m sure lemonade would be good too haha.
Jason
I’m no vegan but I’ve been using your recipes as a base to make healthier dessert options because I’m addicted to dessert. I made this lemon loaf today using homemade oat flour (I just processed some rolled oats), Greek yoghurt, and I used a Stevia + sucralose mixture as my sweetener. The loaf didn’t dome like I had hoped but the taste did not disappoint. In fact, I snacked on almost half the loaf within 2 hours of it coming out of the oven. Definitely adding this to my tested and approved recipe repository.
Just made this and wow, absolutely amazing! So light and addictive to all in my family. I used all purpose gf flour as well as erythritol for the sweetener and we thought it had just the right amount of sweetness. Thanks again for yet another amazing recipe.
Thank you so much for making it 🙂
Lovely! I used melted coconut oil and plain greek yogurt and it turned out a little more dense but the flavours are spot on!
I’ve been doing so much baking and Katie’s site is my go-to (even as a non-vegan!) Thanks and keep up the great work! 🙂
Thank you so much for making it!
This cake is heaven. I’ve made mine with an oat milk, greek yoghurt and a mix of all purpose flour and whole wheat one. I’ve added more lemon juice and less sugar and it turned out a little bit sour, just as I like 😀
What flour did you use for this recipe? I used dpelt and it came out darker…
I generally do not like to give my feedback to recipes that I try, but I have to say this is one super easy and delicious recipe. We do not eat eggs in our dessert so it is usually so painful to find the right recipes. This bread was so soft and flavorful, my kids absolutely loved it too.
Thank you so much for trying it!
I’m not vegan but getting eggs in lockdwn has been hard so this was the perfect recipe. My sons both loved it. It’s was light, lemony and delicious. Thank you!
I just made the Lemon loaf thanks for sharing it was so moist and yummy.
I turned this into Orange Bundt cake! It is so good. Used the rind and juice from an orange, coconut oil, and cut the sugar to 3/4 cup. Delicious!
That sounds amazing!