This Super Moist Vegan Lemon Loaf is just that... SUPER MOIST! It’s lightly lemony, and melt-in-your-mouth good. This recipe is as easy as it is delicious. The super moist lemon loaf is vegan and can be made gluten-free. This is an addictive treat that your friends and family will love. Everyone will ask you for the recipe and be shocked when they find out it's gluten free. The loaf is topped with my famous mouth watering vegan cream cheese icing for an out of this world vegan treat!
Preheat oven to 375
Mix melted vegan butter, almond milk, lemon juice, vanilla, and sugar (stevia if applicable). Then, add baking soda and baking powder. Mix. Quickly add the flour and mix until combined. Don't over mix!
Pour the batter into a greased loaf pan and bake for 45 minutes.
While the loaf is baking, use an electric hand mixer to mix the vegan cream cheese icing ingredients and spread over the warm loaf. If going “low calorie”, use half the icing and save the rest for later!
Ingredients
Directions
Preheat oven to 375
Mix melted vegan butter, almond milk, lemon juice, vanilla, and sugar (stevia if applicable). Then, add baking soda and baking powder. Mix. Quickly add the flour and mix until combined. Don't over mix!
Pour the batter into a greased loaf pan and bake for 45 minutes.
While the loaf is baking, use an electric hand mixer to mix the vegan cream cheese icing ingredients and spread over the warm loaf. If going “low calorie”, use half the icing and save the rest for later!
10 Comments
Kathryn
Posted on: May 19, 2020Okay, I’ve made this recipe multiple times and we love it but I have a couple tweaks! I’ve tried using coconut oil or half coconut oil and half butter and you should definitely just use all butter. It’s still good with the coconut oil but not as fluffy. I make the gf version and Bob’s Red Mill 1 to 1 is great. In one of her comments she says she uses the lemon juice from a container not fresh lemons, so if you’re using fresh lemons and want it extra lemony do a 1/2 cup lemon juice AND the zest of one whole lemon otherwise the bread isn’t that lemony. Definitely make sure to add the baking soda to the liquid mixture prior to any flour! The baking soda should fizz and activate from the acidity of the lemon juice and if it doesn’t your baking soda is no good. I also use a basic lemon glaze instead of the cream cheese frosting (my husband doesn’t like cream cheese frosting) which consists of 2/3 cup powdered sugar and just enough lemon juice to make it mix well – usually 3 to 4 teaspoons.
It’s a fantastic recipe!
JillianGlenn
Posted on: May 19, 2020Your variations sound lovely! Glad you have enjoyed the recipe and made it your own 🙂
Raegan
Posted on: May 19, 2020I’m looking to make this recipe, but I was curious as to how I should store it. Should I keep it in the fridge or is it good to stay on the counter?
JillianGlenn
Posted on: May 19, 2020I leave mine on the counter for 2-3 days, but it is usually eaten before then!
Kasha Tyranski
Posted on: May 19, 2020i love this recipe!! so yummy 🙂 a couple of tweaks that i use are:
using a bunch of lemon zest
more sugar (but i have a crazy sweet tooth)
adding some strawberries (cut them up, add to a saucepan with some sugar for a bit, then add to the loaf)
but all in all this is such a good recipe!
JillianGlenn
Posted on: May 19, 2020Thanks for trying my recipe! Your tweaks sound tasty!
Renata
Posted on: May 19, 2020Besides coconut oil, can I substitute vegan butter with plain Greek yogurt?
JillianGlenn
Posted on: May 19, 2020Worth a try! Let me know how it works out for you!
Jasmine Bates
Posted on: May 19, 2020Hi instead of stevia could I just use regular sugar?
JillianGlenn
Posted on: May 19, 2020Hi Jasmine, the stevia is simply an option. The “regular” version of the recipe uses 1 full cup of sugar.