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’m I crazy? I thought milk and yogurt were not vegan?
Milk of choice = almond, soy, etc. Same with yogurt 🙂
I made this VEGAN LEMON bread . It was delicious. I used GF all purpose flour and followed the recipe. The only addition made , I added 3-4 drops of fresh lemon juice in the icing. It give it a wonderful taste. Will definitely made this again.
Correction: It GIVES the bread a wonderful taste. Will definitely MAKE it again.
hi just wanted to ask if this would work with cake flour too? thank you
Hmm, honestly we have not tried. Be sure to report back if you experiment! It does work with white/all purpose, so if you’ve had success with subbing cake flour in other recipes that call for that flour, maybe?
Jason (media relations)
From a non vegan mom: My daughter and her partner are vegan and I try new recipes for them when I come across one’s that I know they might really like. Well I’ve now made the vegan lemon bread and the vegan applesauce muffins in the last 2 weeks. They both loved the lemon bread and want again next week and they both really enjoyed the muffins as well. The lemon bread came out first!!! I’m going to try more of your recipes so thank you very much! Keep up the great work. Stay safe as well
The story before the recipe is nice but consider having an anchor link at the top of the page that links down to the actual recipe… it’s easy to get lost with all the text above it.
This sounds amazing! Could date paste be used in place of sugar? We don’t use sweeteners either 🙂
This is insanely good! Love how quick it was to make too. Half the loaf was gone before it even cooled but it was absolutely delicious the next day and just as amazing without any topping. Perfect recipe.
I made this bread as a special treat for Mother’s Day. It is a wonderful dense, moist bread. It was good the first day but the lemon flavor was more pronounced the second day. I couldn’t tell you how it was the 3rd day because there wasn’t any left by then!! It is more like a pound cake, which I love! I’m allergic to eggs so I’m always looking for good replacements for old favorites. So now, Katie, I’m looking forward to trying your coconut bread!!!
So good! I added 1 cup of coconut. The icing I made with powdered sugar, lemon juice and water. I dont think this is going to last very long, will be eaten quickly! Thank you for another amazing recipe!!!
It turned out wonderfully delicious.
I’ve now made this twice (doubling the recipe, because 1 loaf to share and 1 loaf to eat :-)) and both times have turned out PERFECTLY. I didn’t have any yogurt either time, so I made an almond milk buttermilk as a substitute and it was still as moist and delectable as I think it would be otherwise. I also live at altitude (6,000 ft) so I adjusted the cook temp to 355 and cooked for an extra 3 mins.
I love all your recipes and this one is another winner!!! I made this for all my friends who are moms, for a social distancing Mother’s Day gift. They were all raving about it and clamored for the recipe.
Hi! Do you think I’d be able to add fresh blueberries into this? Would I need to alter anything to do so because of the added moisture? Thanks!
Katie’s actually done this one, just not posted yet :).
•2 cups flour (see note)
•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 cup blueberries, fresh or thawed frozen
•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)
Instructions
•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.
Preheat oven to 350 F. Grease a 9×5 loaf pan. In a large bowl, combine all dry ingredients except berries. Whisk liquid ingredients in a separate bowl, combine wet and dry, then stir until just evenly mixed. Carefully and ery gently stir in berries. 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.
Can you replace sugar with stevia? 🙂
Probably not without making other modifications. You might have better luck with xylitol if you can use that!
👍👌😋😘
Can you sub the white sugar for either coconut sugar or maple syrup?