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.
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.
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.
10 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!