Vegan Lemon Loaf

5 from 4 votes

This fluffy and moist vegan lemon loaf is like taking a bite of summer! Topped with a simple glazed infused with fresh lemon juice, it makes the perfect breakfast or snack!

Prep Time15

Cook Time55

Total Time1 10

Course: bread, Breakfast

Cuisine: American

Servings: slices

Calories: 176kcal

Author: Alison Corey

Equipment

Ingredients

Dry Ingredients

2 cups all purpose flour or white whole wheat flour
2 teaspoon baking powder
½ teaspoon salt

Wet Ingredients

½ cup plain dairy-free yogurt
¾ cup sugar or coconut sugar
¾ cup unsweetened almond milk or other plant milk
¼ cup unsweetened applesauce
¼ cup fresh lemon juice
1 tablespoon lemon zest about 1-2 lemons
1 teaspoon vanilla extract

Lemon Glaze

1 cup powdered sugar
1 tablespoon almond milk or other plant milk
1 tablespoon lemon juice

Instructions

Preheat oven to 350 F. Line loaf pan with parchment paper.
Whisk together the wet ingredients in a medium size bowl.
In a large bowl, whisk together the dry ingredients.
Pour the wet ingredients into the bowl with the dry ingredients. Fold together until just combined. Don't over mix.
Pour batter into the prepared loaf pan. Bake for 45-55 minutes, or until golden brown.
Remove the loaf pan from the oven, and allow to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely on a wire rack.
While the loaf cools, prepare the icing. Whisk together the powdered sugar, plant milk, and lemon juice.
When loaf is cool evenly pour the icing over top. Allow the icing to harden, before slicing and serving!

Video

Notes

Tips for Making Vegan Lemon Loaf

Combine the wet and dry ingredients in separate bowls.
Pour the wet ingredients into the bowl with the dry ingredients, and slowly fold together until just combined.
The batter may be a little lumpy. That's okay! Over mixing the batter will cause the loaf to be tough.
Make sure the loaf is completely cooled before adding the glaze. If it's a little warm, the glaze will run right off the loaf, and soak into it. It will still taste good, but you won't get that glazed top look.
If you're looking for a gluten-free version of this recipe, simply substitute the all-purpose flour for gluten-free 1:1 flour. I like the King Arthur Gluten-Free 1:1 blend.
If you'd like to make this recipe refined sugar-free, substitute the cane sugar for coconut sugar. As mentioned above, it will change the color of your loaf.
You can use silken tofu instead of dairy-free yogurt.
Use a quarter cup of coconut oil, melted, but cooled in place of applesauce if needed.
This loaf will keep at room temperature for 3-4 days when stored in an airtight container.
Freeze for up to 3 months.

Nutrition