This super moist vegan blueberry lemon loaf is outstanding! Impress all of your friends and family with this super easy recipe! The result is a fluffy, moist, and ridiculously delicious lemon cake loaded with blueberries and drizzled with vegan cream cheese icing!
Preheat oven to 375.
In a large mixing bowl, hand mix the almond milk, maple syrup, lemon juice, melted vegan butter, vanilla, baking powder, and baking soda. Option to add the lemon extract for a bolder lemon flavor.
Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into greased a 9x5 loaf pan. Bake for about 40-50 minutes. If baking into an 8 or 9 inch round, start with 30 minutes and bake until done.
While baking, mix your vegan cream cheese icing ingredients with a hand mixer. Option to double up on the icing for a more frosted cake! Pour the glaze over the loaf or cake after it's baked and cooled for 5-10 minutes.
Ingredients
Directions
Preheat oven to 375.
In a large mixing bowl, hand mix the almond milk, maple syrup, lemon juice, melted vegan butter, vanilla, baking powder, and baking soda. Option to add the lemon extract for a bolder lemon flavor.
Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into greased a 9x5 loaf pan. Bake for about 40-50 minutes. If baking into an 8 or 9 inch round, start with 30 minutes and bake until done.
While baking, mix your vegan cream cheese icing ingredients with a hand mixer. Option to double up on the icing for a more frosted cake! Pour the glaze over the loaf or cake after it's baked and cooled for 5-10 minutes.
12 Comments
Marj
Posted on: December 12, 2020May i use Oat Flour instead of AP flour? thanks
Jillian Glenn
Posted on: December 12, 2020Hi Marj, this recipe requires regular or gluten free all purpose flour. Hope this helps!
Mel
Posted on: December 12, 2020Hello! Can this be made with the butter replaced with applesauce? Thank for so many great gluten free recipes. I have my eye on quite a few to try! Will tag you on Instagram when I make them. ?
Jillian Glenn
Posted on: December 12, 2020I have had people do this and they say it’s good but not as moist as without the butter! Give it a whirl! Thank you for reading and can’t wait to hear how you like my blueberry lemon loaf!
Lynne
Posted on: December 12, 2020My butter cooked out in the middle of the loaf? What the heck did I do?
Jillian Glenn
Posted on: December 12, 2020My guess is we used the wrong kind of flour here! Be sure you used a regular or gluten free all purpose flour such as King Arthur Measure for Measure. Other gluten free flours such as almond flour or Bob’s Red Mill 1-1 Baking flour will not work.
debbie
Posted on: December 12, 2020do the bluberries have to be defrosted first?
Jillian
Posted on: December 12, 2020They can be added in frozen or fresh!
Kaylyn
Posted on: December 12, 2020It took 2 lemons to get half a cup of juice, so I zested them both and added it to the mix. SO GOOD. Also, I didn’t have butter so I used applesauce (AP flour) and it came out moist and perfect ?
Jillian
Posted on: December 12, 2020Wonderful to hear! Thank you for trying my recipe Kaylyn!
Jasmine
Posted on: December 12, 2020Can I use bread flour ?
Jillian
Posted on: December 12, 2020Hi Jasmine, I would recommend using regular or gluten free all purpose flour in this recipe!