vegan lemon loaf

Light, moist and zesty, this easy vegan lemon cake is sure to be a new favourite. No butter, eggs or dairy needed!

Vegan Lemon Loaf

all-purpose flour (270 g)

sugar (120 g)

tsp baking powder (10 g)

salt

melted coconut oil, olive oil

lemon juice (55 g)

+ 6 tablespoons plant-based milk (210 ml)

lemon

vanilla extract

sugar (50 g)

lemon juice

tbsp plant-based milk

Preheat oven to 350 F (180 C) and line a standard-sized loaf pan with parchment paper so it sticks out over at least 2 sides of the pan (this will make it easier to lift the loaf out once baked).

Mix the flour, sugar, baking powder and salt together in a mixing bowl.

Add the oil, milk, lemon juice and zest and vanilla and fold everything together until all of the dry ingredients have been incorporated and no lumps remain. Note that if you&#8217;re using coconut oil, be sure the lemon juice and milk at at room temperature to prevent the oil from hardening. If your milk is cold,  you can briefly warm in the microwave until it&#8217;s at room temperature.

Transfer the batter to the baking pan and bake for about 35 minutes or until a toothpick inserted into the centre comes out clean.

Let the loaf cool in the pan for 10 minutes then lift it out of the pan and onto a cooling rack to cool completely. 

If you&#8217;d like to add the glaze, mix together the powdered sugar, milk and lemon juice until completely smooth. Once the loaf has fully cooled, pour the glaze over the cake and allow to set for a few minutes. Slice and enjoy!

I made this last night. It was so delicious, and it was gone before it could completely cool. I added frozen blueberries, so I had to bake it about fifteen minutes longer, but it was perfect. My family is begging for me to make it again.

Really easy and absolutely delicious! Thank you!

I love this recipe so easy to make and the taste is so amazing my husband loves it too!! Keep the recipes coming!

This recipe is scrumptious!  The only alteration was I added 1 tsp of lemon extract.  

Thank you very much for sharing this!  I will definitely make again...:)

Dear Deryn,
Thank you very much for sharing this recipe! I have already made it twice but it didn’t come out right for some reason, so maybe you could help me :) I followed the recipe precisely but the loaf still turned out gooey and unevenly baked (I baked it for 37 mins the first time and 45 mins the second time). Both times the loaf was really gooey closer to the bottom and dry on the top. Is it really 2 cups of flour? 1/2 cup of olive oil? 1/2 cup + 6 tbsp of plant-based milk? I really don’t understand what went wrong but I would like to try it again and hope that it will work out! 
Thanks a lot!

Fully loved this! I give it a 5/5 for how easy &amp; delicious it was—fluffy/moist, just sweet enough, &amp; even a bit savory. My first bite scared me because it was a tad salty but I think that was a human error of not mixing dry ingredients fully, lol. I enjoyed several slices &amp; the three people who tried it did not taste a salty bite &amp; loved the lower sweetness!
 
For reference, I used a scale for all dry ingredients. The recipe took me 2 lemons for juice; &amp; 3 lemons for zest. After fully mixing, the batter seemed clumpy in some areas but they dissolved upon baking. The loaf baked just under 35 minutes in my oven. Lastly, I halved the glaze recipe &amp; used granulated sugar instead, all I had on hand (microwaved mixture in two 10-second increments to remove graininess).

Cooked longer and still mushy.  Recipe fail.

OMG!!!! This recipe is the best lemon loaf recipe I’ve ever had. Thank you so much! 

Easy, delicious.  I used a small Bundt pan and presentation was beautiful! I find a Bundt pan cooks more evenly than a loaf pan.  I would definitely make this again.  

The most delicious and very moist lemon loaf! Very easy to make and ingredients which are always available in my home. Yummm I think this would be a favourite in my home from now on

Ah-mazing. I did it with half oil, half applesauce and added frozen blueberries. SWOON!

Yumtown, population me! Had to bake for 20 extra min on 310 after the original baking time and temp. Turned it down a bit because the sides of the loaf were crisping up and the inside was like pudding. Thanks for the recipe! 

So far this is the best Lemon bread recipe I have tried. It raised properly &amp; almost cake like rather than bread. I baked in a mini convection oven and it required 56 min instead of 35. I'm going to play with the amount of coconut oil a tad or try olive oil. I personally feel it was a bit too moist and it fell a bit while cooling. Will also play with adding cornstarch a bit to help keep it firm and raised.

First off, thank you, Deryn, for your recipe and all the details and the time you take to give substitution ideas, etc...This recipe foundation - A ++ (sorry the teacher in me can't help but do that!)

OK, so for  those of you purists out there who want a review based solely on this exact recipe, my review may disappoint, but I don't care because it's constructive feedback that could help those of you who give low star count before reflecting and trying the recipe more than once if something isn't quite right....

1) use oven thermometer - your oven temperature could be off - use 350 - don't deviate

2) size of loaf pan - here is where I wish 5 star givers would give us details of what they used for a hint, but honestly, I used 2 smaller sized Brazilian wax lined floral deco'd paper pans and they cooked in 35 minutes - size of pan used - approximations  shy of 3 inches x length slightly more than 7 inches x height 2.5 inches

3) first time I made this (yesterday) I made cutting the sugar down to only 1/2 C and swapping coconut and brown sugar for granulated and salt down to 1/2 tsp ----&gt; result  DON'T CUT SUGAR at least - stick to the recipe - not sure if the extra 1/2 tsp salt does something, but I used 1 tsp this time. - if you want less sweet and say a very very light sweetness then cut sugar and spread some vegan basil pesto atop each slice - it would be nice.... :-)

4) made the recipe as is except with no granulated sugar I used the full 3/4 sugar but subbed 1/2 C cocnut sugar with 1/4 cup brown sugar. Loaf was I'd say a bit darker in colour, but taste - checked all the boxes of lemon loaf - Muah! Better than meh! Starb's loaf - 

5) for the topping (pun intended) again, I subbed the granulated sugar for coconut sugar, having no white sugar and used about 2/3 cup of the drizzle between the two loaves - and.....when I tasted the drizzle from the bowl after drizzling, I thought - oh boy! I'm going to have to make this a 3rd time to get it right because the rich coconut sugar sweetness seemed to overpower the lemon juice tartness, but.....

6) VERY Important - let rest and cool - if you cut the loaf when it is cooling - woah! to you - just be patient. SUCCESS!

Addendum to previous comment:

Forgot to mention a few things and cannot edit the post:

 I used most of my lemon zest on yesterday's loaves so I had an orange and zested what I needed to bring zest up to 2 T and I can't even taste orange flavour in the loaf, although I wouldn't have minded.

In hindsight - yes, I would just use all the icing next time and it would be great too - I was concerned that it would be too sweet, but I don't think it would be.

Lastly, in case it's not clear - I baked 2 loaves side by side in my oven (using oven thermometer) and they were cooked (tested with bamboo skewer) at 35 minutes - however, when I removed loaves from disposable pans, they were very soft even after 15 minutes, so you DO NEED TO COOL THE LOAVES FOR OPTIMAL TEXTURE . I couldn't wait and cut into one to try and yes, very crumbly, but when completely cool - again, giving credit where it's due - Thank you, Deryn!  Great addition - I may make for Christmas as gifts for lemon lovers!!!

This was incredibly light and lemony. And to make it vegan? Bravo!

This vegan lemon drizzle cake is fluffy, light and zesty! It&#39;s easy to prepare and uses only 8 common ingredients. The cake gets its moisture from a simple lemon drizzle or syrup.

Easy Vegan Lemon Drizzle Cake

(315 grams) all-purpose plain flour ((note 1))

(200 grams) granulated sugar

baking powder

lemon zest

salt ((optional))

(250 grams) dairy-free milk

(125 grams) neutral flavored oil

(60 grams) lemon juice

vanilla extract ((optional))

(65 grams) granulated sugar (or caster sugar (note 2))

(30 grams) lemon juice

(150 grams) powdered sugar / icing sugar

berries (and extra lemon zest, to decorate (optional))

Preheat your oven to 180°C (355°F). Grease or line an 8 inch (20 cm) loaf pan with parchment paper.

Add all the dry cake ingredients (flour, sugar, baking powder, zest and salt) to a large mixing bowl. Mix til there are big lumps. Add all the wet ingredients (milk, oil, lemon juice and vanilla) and mix until combined. Some lumps are fine!

Pour the lemon cake batter into your prepared loaf pan.

Bake the cake for 55 minutes to 1 hour or until you can insert a toothpick in the middle and it comes out clean. Keep the cake in the loaf pan.

Make the vegan lemon loaf:

Add the sugar and lemon juice to a small saucepan over medium heat.

Mix the mixture until the sugar has completely dissolved. This should take 1-2 minutes.

While the lemon cake is still warm, use a long skewer or toothpick to generosly poke holes in the cake.

Pour the lemon syrup over the warm cake. Allow the cake to cool in the loaf pan.

Meanwhile, make the lemon syrup:

Add all the ingredients to a medium bowl and mix until smooth. Add more lemon juice for a thinner icing or more sugar for a thicker icing.

Remove the lemon cake from the loaf pan.

Drizzle the icing over your cooled cake, allowing the icing to drip down the sides.

Make the lemon icing:

Optional: Just before serving, top the cake with fresh berries and lemon zest.

Store leftovers in an airtight container at room temperature for a day or in the fridge for up to 3 days. The cake can be stored without the icing in the freezer for up to 1 month.

Serving the cake:

Say hello to the best vegan and gluten-free Lemon Poppyseed Cake ever: A fluffy, melt-in-your-mouth cake infused with a bright lemon flavor. The perfect balance of tart &amp; sweet!

Vegan Lemon Poppy Seed Cake

(150 g) oat flour

almond flour

baking soda

sea salt

(118 mL) full-fat coconut milk

lemon lemon

poppy seeds

Prep: 

Preheat the oven to 350F and grease or line a 9&#8243; loaf pan. Mix the ground flax with water in a small bowl, then set aside and let thicken for at least 5 minutes.

Dry Ingredients: 

Whisk the oat flour, almond flour, baking powder, baking soda, and salt together in a large bowl and set aside.

Wet Ingredients: 

In a separate bowl combine the maple syrup, coconut milk, lemon zest, flax egg, and lemon juice. Mix until evenly incorporated, then add to the dry ingredients and mix to form a thick batter. Finally, fold in the poppy seeds.

Bake: 

Transfer the batter to the loaf pan, then bake in the center of the middle oven rack for 48 to 50 minutes, until the exterior is golden brown. The center may droop a little bit, but the interior of the bread should still be cooked. Remove the cake from the oven and let sit for 5 minutes, then transfer to a baking tray to let cool completely.

Glaze: 

Once the cake is cool, combine all the glaze ingredients in a small bowl and whisk well; if the glaze is too thick, add water to the mixture in 1 teaspoon increments. Drizzle the glaze over the cake, then slice and serve.

Storage

Leftovers will keep at room temperature, in a container with a loose-fitting lid, for up to 4 days. This cake can also be pre-sliced and frozen for up to two months.

I made this last night and so glad I did! Since I am not gluten free, I did substitute 3/4 oat flour for all-purpose flour. I added some vanilla and an extra Tbs. of lemon zest.  It was super moist as described and great lemon flavor! Thank you for sharing!

It's always a good time to bake (and eat!) lemon bread, and my vegan grain-free lemon loaf is a perfect way to indulge! Made in one bowl (no mixer required!), it is loaded with lemon flavor and has a fine texture that you are sure to love.

Vegan Grain-Free Lemon Loaf {almond flour &amp; coconut flour}

Bread:

(237 mL) nondairy milk (e.g., almond, hemp, cashew)

(75 mL) lemon juice

(5 g) whole psyllium husks (see notes

(224 g) blanched almond flour

(32 g) tapioca flour

(14 g) coconut flour

(13.2 g) baking powder

(2 g) fine sea salt

(60 mL) neutral oil

3 tablespoons (45 mL) lemon juice

gluten-free powdered sugar (consider trying my DIY grain-free powdered sugar

Preheat oven to 350F (180C). Spray or grease...

Preheat oven to 350F (180C). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf pan.

Measure the nondairy milk, zest and lemon juice...

Measure the nondairy milk, zest and lemon juice into a glass measuring cup. Stir in the psyllium husk and let stand 5 minutes to thicken.

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, sugar, baking powder, and salt.

Add the psyllium mixture, oil and vanilla to...

Add the psyllium mixture, oil and vanilla to the flour mixture; stir until completely combined (the batter will be thick).  Scrape and spread into prepared pan.

Bake in the preheated oven for 40 to...

Bake in the preheated oven for 40 to 45 minutes until golden brown, risen, and a toothpick inserted near the center comes out with only moist crumbs attached.

Transfer pan to a cooling rack; cool the...

Transfer pan to a cooling rack; cool the loaf completely in the pan. Meanwhile, prepare the glaze.

In a small bowl, stir together the lemon...

In a small bowl, stir together the lemon zest, lemon juice and powdered sugar. Use the back of spoon to break up any lumps.

Run a butter knife around edge of pan...

Run a butter knife around edge of pan to loosen the loaf. Spoon and spread with the glaze. Let set at least 15 minutes before slicing.

Top 4 vegan lemon loaf recipes from across the web

The most viewed vegan lemon loaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegan Lemon Loaf

Easy Vegan Lemon Drizzle Cake

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Top 4 vegan lemon loaf recipes from across the web

The most viewed vegan lemon loaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lemon Loaf

Easy Vegan Lemon Drizzle Cake

Vegan Lemon Poppy Seed Cake

Vegan Grain-Free Lemon Loaf {almond...

The most viewed vegan lemon loaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine