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Vegan Lemon Bread

Light, soft, and irresistibly moist, this super easy vegan lemon bread is sure to be a hit with friends and family!

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This delicious recipe is perfect for breakfast or brunch.

If you’re a fan of the classic lemon cake from Starbucks, hopefully you will love this one too!

It calls for only basic ingredients, comes together without much fuss, and can be enjoyed all week long. Leftovers can even be frozen for later!

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This lemon bread recipe has been a long time in the making.

It was inspired by reader feedback I received on a Healthy Lemon Cake I posted a few years ago. People loved the subtly tart and sweet flavor of that cake, but many of you were saying the same thing: that you wanted a lemon cake that was taller, with a much lighter and fluffier texture.

So here it finally is – a bigger, fatter, bolder vegan lemon loaf!

I thought about simply doubling the ingredients of the original to make a larger loaf; but with half a cup of lemon juice already in the recipe, I feared this might make things way too acidic.

So I played around and was even able to cut down the oil in the process!

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I made the recipe for a brunch last Sunday, because of course I did.

You know how much I love brunch!

(For the record, brunch is always lunch for me. No way I can go until noon before eating food!)

Our potluck brunch also included english muffins, frosted donuts, roasted potatoes, and vegan lasagna soup… so, um, lots of carbs. While I love all the keto dessert recipes on the blog, we also really love carbs over here.

This secretly vegan lemon bread recipe can be soy free, gluten free, and oil free (although I personally prefer the version with oil).

Because so many readers ask about using almond flour in my recipes, I did go ahead and test it here – the results were delicious, but not very attractive!

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The recipe will also work as cupcakes – Preheat the oven to 350 F, and bake 17 minutes or until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out mostly clean.

If you make the lemon bread, please feel free to leave a comment or share photos and let me know your thoughts.

When you guys make my recipes, it is my favorite part of what I do.

The Best Secretly Healthy Vegan Lemon Bread
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Vegan Lemon Bread

Light, soft, and irresistibly moist, this easy vegan lemon bread is sure to be a hit with family and friends!
4.93/5 (60)
Total Time 50 minutes
Yield 10 – 13 slices

Ingredients

  • 2 cups flour (see note)
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sugar, or xylitol for sugar free
  • 3/4 cup milk of choice
  • 1/2 cup plain yogurt, such as almondmilk yogurt
  • 1/4 cup oil, or sub applesauce for fat free
  • 1/4 cup lemon juice
  • zest of 1 large or 2 small lemons (1 tbsp total – don’t omit)
  • 1 tsp pure vanilla extract

Instructions

  • The recipe works with spelt, white, oat, or gf all purpose flour. It technically works with almond flour (and tastes delicious) but won’t rise or look pretty. I prefer the oil version’s flavor and texture, but if you’re used to the texture of oil free baked goods it’s fine to sub applesauce.
    Preheat oven to 350 F. Grease a 9×5 loaf pan. In a large bowl, combine all dry ingredients. Whisk liquid ingredients in a separate bowl, combine wet and dry, then stir until just evenly mixed. Spread into the pan. Bake 50-55 minutes, or until loaf has risen and a toothpick inserted into the center comes out clean. If desired, frost with either melted coconut butter or 1/2 cup powdered sugar combined with 1 tbsp milk of choice.
    View Nutrition Facts
     

Notes

Also be sure to try this vegan Chocolate Banana Bread.
 

Have you made this recipe?

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4.93/5 (60)

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Published on April 4, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

277 Comments

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  1. Kira says

    Hi, this recipe looks super easy and delish! I’m curious to know which milk you prefer using/used in this recipe?
    Thanks!

  2. Melissa says

    Hi! Do you think I could try making this with orange juice and orange zest instead of lemon? Just curious, because I have an orange tree that’s producing right now. 🙂

    • Jason Sanford says

      I don’t see why that wouldn’t work, and it sounds like a really delicious idea. If you try it before we do, definitely be sure to report back with results!

  3. Nina says

    I just took this out of the oven. It is so delicious. I had to have a taste, even though it is still hot. Just wanted to let you know.

    • Debbie Smith says

      How does the yogurt/almond milk yogurt affect the cake? Is there something else that could be substituted instead of them?

  4. Paulette says

    Do you think that I could use Erythritol instead of Xylitol ? Is there a reason that it won’t work as well ?

    • Jason Sanford says

      We haven’t tried, but I think it would work. Katie just doesn’t like to list anything that she or one of her testers hasn’t tried because they don’t know the results. If you experiment, be sure to report back!

  5. Mille says

    Hi! I’m just wondering about the taste of this recipe…is it very lemony/tart? I would prefer it if it was so! I like tart lemon flavor and don’t like lemon recipes that just have zest. Can you really taste the lemon in these?
    Thanks!

    • Jason Sanford says

      Personally I think you can definitely taste the lemon, but you could always add more zest if you want it even stronger. Taste the batter to decide. If you try it, be sure to report back!
      Jason

  6. Marguerite Longtin says

    I am making this right now. I calculated the WW points for 13 servings using oil and sugar and it came to 7 sp not 6. I used WW recipe builder. How did you get 6? It looks delicious ?

    • Jason Sanford says

      Hi! Points and calories are always going to just be an estimate because they’ll differ depending on specific brands and types of ingredients used. For example, unsweetened cashewmilk (what Katie uses) vs cows milk, coconut yogurt vs soy yogurt vs almond yogurt, etc. Hope that helps!

    • Jason Sanford says

      We haven’t tried anything else, but be sure to report back if you do experiment with something such as coconut cream, silken tofu, applesauce, or another ingredient.
      Jason

    • Jason Sanford says

      We haven’t tried anything else, but do be sure to report back if you do experiment with something such as coconut cream, silken tofu, applesauce, or another ingredient.
      Jason

      • Julia says

        I’m thinking about trying cashew cream as a substitute for the yogurt.. will let you know how it goes. I love lemon baked goods?

    • Melissa says

      I didn’t have yogurt when I made this yesterday, so I substituted the 1/2 cup yogurt with a blend of cashew cream and a small ripe mashed banana. Couldn’t taste the banana at all – the lemon flavour was still the star. It turned out fabulous! I think you could easily sub with 1/2 cup ripe mashed banana or 1/2 cup cashew cream.

  7. Victoria says

    I think I will add some culinary lavender to this for Easter brunch! Looks delicious. Thanks for sharing!

  8. Benni says

    Hi, I am trying to eat low-carb and no sugar, just to clean my body at least for a while.
    If I substitute the flour with almond and coconut flour, would you tell me a good proportions of the two even with a small amount of oat or spelt flour? And if I don’t add any sweetener would it be too bitter?
    Thanks a lot
    I love you recipes ♥️

    • Jason Sanford says

      Unfortunately there’s just no possible way to know how such substitutions would turn out without trying. If you experiment (and edible experiments are the best kind), be sure to report back!
      Jason

    • Tatiana says

      Did you find a good substitute with the mixture of coconut and almond flour? I’m also on the keto diet and this used to be my favourite treat! Trying to tweak it so I’m still able to enjoy it! Thanks

  9. Amanda D. says

    Could one use erithrytol and a vanilla liquid stevia to achieve a desirable result? If so what would be the proportions of those?

    • Jason Sanford says

      Unfortunately there’s just no possible way to know how such substitutions would turn out without trying. If you experiment (and edible experiments are the best), be sure to report back!
      Jason

    • Jason Sanford says

      Katie used unsweetened, but either will work. Even vanilla would work if you cut back on the vanilla extract in the recipe.

    • Jason Sanford says

      Katie (or one of her testers) has tried each of the flours listed in the recipe as options. She won’t ever list an ingredient for a recipe that she hasn’t tried (unless she mentions that with an asterisk or in parenthesis). It doesn’t always mean those are the only flours that work, it just means we don’t know what the results using another flour would be and therefore can’t recommend anything we haven’t tried.

        • Jason Sanford says

          Sadly there’s just no way we’d be able to do that, because Katie doesn’t live in a high altitude and therefore would have no way to test the recipes in that environment.

  10. JENNIFER says

    Just made this! Soo good! I used AP flour, organic sugar, mixture of 1/8 c coconut oil & 1/8 c applesauce, doubled the lemon zest, used less than For the glaze I used 1/4 c powdered sugar, used some fresh squeezed lemon juice & 1 T lemon zest. I wanted it more tart. My husband just went back for a third huge slice lol! I should have let it cool 100% before putting on the glaze but I couldn’t wait! Thank you for all your delicious recipes these past years & proving that no animal is ever needed to make delicious food!!! ???

    • Jason Sanford says

      Good call on doubling the lemon zest! I am a huge lemon lover (more than chocolate, sorry Katie), so that sounds perfect to me 🙂

    • Christiane Friedel says

      Did you substitute the coconut oil and applesauce for the yoghurt?
      Thank you so much
      Can not wait to try this recipe

  11. Travel Nurse says

    Tried this recipe today. It was DELICIOUS! I had a few substitutes and it was very good! It did not change the texture or appearance of this wonderful bread. The lemon smell flowed throughout my entire home as it was baking.
    **I used Turbinado sugar, Coconut oil, “SO delicious” Coconut milk Key Lime yogurt.The yogurt did not take away from the lemon taste nor did the bread taste like key lime…besides it was all I had in the fridge. 🙂

  12. Brittney says

    I think this is a great recipe (I made it tonight) but I would like to add a note! I followed the exact recipe and used Bob’s Red Mill Gluten-Free One-to-One baking flour and greek yogurt. I think the greek yogurt made it doughy, because greek yogurt is thicker. So I would recommend only used regular yogurt or dairy-free yogurt that’s not the same consistency and thickness as greek yogurt. But overall, the flavor was great! Thank you for this recipe!

    • Jason Sanford says

      Good to know! I know Katie used coconutmilk yogurt, and I’ve made it with plain yogurt, which works well (if you’re not vegan, of course). Thanks for the heads up about greek yogurt so I will always stay with regular in the future.

  13. Beth says

    Literally just finished eating my first slice! Very impressed and very tasty. It rose lovely and the texture is so fluffy. Havent put a frosting on yet but I’m going to try the icing sugar mixed with milk. I’ve made a few recipes of Katies now and so impressed with them all.

  14. Sandra M says

    I appreciate the info about the almond flour since that’s what I usually use (Keto). I wonder if I used more baking powder – like doubled it – if this would give it some lift. I make some super yummy Keto cheddar biscuits with almond flour and a good bit of baking powder and they do rise (they do also have egg in them). Thoughts? And if I did use egg in this recipe, what would I need to eliminate? Thank you!

  15. Kat says

    I used bob’s gluten free flour and oat milk in my recipe and after 1.5 hours in the oven it still felt and looked raw on the inside but the outside was cooked. Could this be from the oat milk?

    • Jason Sanford says

      Oh wow, is your oven calibrated? (Also, gas or electric?) I don’t know of any bread recipe made in a 9×5 that wouldn’t be burnt to a crisp or completely dried up in 1.5 hours at 350! That’s a really long time for a recipe to cook.
      Jason (media relations)

      • Jason Sanford says

        Her recipe does caution that using almond flour will result in non pretty–but delicious–results 😉

  16. Christina says

    hi, could i substitute the yoghurt or leave it out completely? Wanna make this tonight as our lemon trees are very abundant this year 🙂

    • Jason Sanford says

      Unfortunately there’s just no way to know unless you experiment, because we haven’t tried anything else such as silken tofu, coconut cream, mashed banana, etc. But be sure to report back if you do experiment ?
      Jason (media relations)

      • Jodi Linfante says

        I tried making this using coconut cream and it didn’t work 🙁
        It ended it up being a totally delicious puddle of warm goo! I’m having trouble finding ingredients like vegan yogurt. I will try making it again later with tofu (although I’m a little nervous about experimenting since all our grocery stores and practically empty right now).

        Also, Katie, I just wanted to let you know I saw this recipe posted at veganfoodrecipe.info/2019/04/10/vegan-lemon-bread/#respond and they didn’t really give you any credit, just sayin…

        • Jason Sanford says

          Oh no! What other ingredients did you use? I’ve actually used coconut cream here and didn’t have an issue. How thick was yours? And wow yes it looks like that blog copied multiple of Katie’s recipe without giving any credit at all. It’s really disappointing people think this is okay, and sadly there are so many of them that we don’t even have time to do anything about it because as soon as you get one to take the recipe down, another will take its place. I know it’s not an issue specific to Katie – pretty much any food blogger can find his or her work plagiarized all over Pinterest 🙁

          • Deeksha Kansagra says

            The lemon bread turned out delicious, so light and fluffy, thank you Katie for the recipe

  17. Melanie says

    Just tried it out! I used whole wheat flour and some buckwheat flour and more yogurt instead of oil! The texture is little gummy but the taste is amazing! I will bake this again for sure!

    • Jason Sanford says

      I know one person made the recipe into muffins and added blueberries successfully. I don’t know of anyone who’s tried adding blueberries to the bread version, but be sure to report back if you experiment. Katie is also working on a regular (not lemon) blueberry bread recipe to hopefully have posted this coming Monday.

      • Jamie says

        I have this in the oven now, with blueberries! I just added a 3/4 of a cup of frozen blueberries tossed lightly in some flour. I folded them in very gently. I can’t wait to see how it turns out!

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