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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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Vegan Lemon Loaf

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!

If you make the recipe, 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!
4.96/5 (48)
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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Published on April 4, 2019

Meet Katie

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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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246 Comments

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  1. Mary Ellis says

    From a non vegan mom: My daughter and her partner are vegan and I try new recipes for them when I come across one’s that I know they might really like. Well I’ve now made the vegan lemon bread and the vegan applesauce muffins in the last 2 weeks. They both loved the lemon bread and want again next week and they both really enjoyed the muffins as well. The lemon bread came out first!!! I’m going to try more of your recipes so thank you very much! Keep up the great work. Stay safe as well

  2. Gobblinbites says

    The story before the recipe is nice but consider having an anchor link at the top of the page that links down to the actual recipe… it’s easy to get lost with all the text above it.

  3. Amy says

    This is insanely good! Love how quick it was to make too. Half the loaf was gone before it even cooled but it was absolutely delicious the next day and just as amazing without any topping. Perfect recipe.

  4. Sharon says

    I made this bread as a special treat for Mother’s Day. It is a wonderful dense, moist bread. It was good the first day but the lemon flavor was more pronounced the second day. I couldn’t tell you how it was the 3rd day because there wasn’t any left by then!! It is more like a pound cake, which I love! I’m allergic to eggs so I’m always looking for good replacements for old favorites. So now, Katie, I’m looking forward to trying your coconut bread!!!

  5. Dawn says

    So good! I added 1 cup of coconut. The icing I made with powdered sugar, lemon juice and water. I dont think this is going to last very long, will be eaten quickly! Thank you for another amazing recipe!!!

  6. Christine says

    I’ve now made this twice (doubling the recipe, because 1 loaf to share and 1 loaf to eat :-)) and both times have turned out PERFECTLY. I didn’t have any yogurt either time, so I made an almond milk buttermilk as a substitute and it was still as moist and delectable as I think it would be otherwise. I also live at altitude (6,000 ft) so I adjusted the cook temp to 355 and cooked for an extra 3 mins.

    I love all your recipes and this one is another winner!!! I made this for all my friends who are moms, for a social distancing Mother’s Day gift. They were all raving about it and clamored for the recipe.

  7. sam says

    Hi! Do you think I’d be able to add fresh blueberries into this? Would I need to alter anything to do so because of the added moisture? Thanks!

    • Jason Sanford says

      Katie’s actually done this one, just not posted yet :).

      •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 cup blueberries, fresh or thawed frozen
      •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)

      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 except berries. Whisk liquid ingredients in a separate bowl, combine wet and dry, then stir until just evenly mixed. Carefully and ery gently stir in berries. 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.

    • Jason Sanford says

      Probably not without making other modifications. You might have better luck with xylitol if you can use that!

  8. girlfriend of a vegan says

    Why did this have a gummy bottom? I’m not a vegan but trying recipes for my vegan boyfriend and his daughter. I baked this bread in a clear glass loaf pan for 50mins but needed to add 5 more for the toothpick to come out clean. When cooled we discovered the bottom was gummy. This also happened with a cupcake recipe I tried in a dark metal muffin pan with paper liners. Can anyone tell me why this happens and what I need to do to correct this. Thank you.
    We loved the lemony taste, I used Meyer lemons, and want to try it again.

    • Jason Sanford says

      Hi, I’d love to help troubleshoot! What specific ingredients did you use? And is your oven calibrated? What was the cupcake recipe?

  9. Rebecca says

    I’ve made this recipe 3 times now! The first time I used coconut yogurt, Swerve sugar alternative, and the 1/4 cup of oil. It turned out incredible. My family (non-vegans) loved it and said it was better than a non-vegan recipe they had tried. The consistency is very similar to that of Starbucks lemon loaf.

    The second time I tried it I opted to try 1/8 cup oil and 1/8 cup apple sauce, Swerve, and coconut yogurt and it turned out excellent as well with hardly a discernible between the original. So if you’re looking to cut some fat and calories, this is a super awesome option. You don’t compromise the texture for lower oil.

    The third time I tried 1/4 cup oil, coconut yogurt and 1/2 cup stevia – this one was purely a trial because I had extra lemon zest and juice that I wanted to use. It rose but then fell as it cooled, and seems to be more dense. I haven’t tasted it yet but will report back when I do. I expect it to be a bit more chewy and gummy.

  10. Karen says

    Hi! My momma made lemon pound cake when I was growing up and I love it. Well, this took me right back. I use oat flour and added an extra tsp of baking powder to help it rise a bit more. Coconut oil produced a better texture than the applesauce. I also used lemon juice instead of milk for the icing. This recipe is so so good. I love that you give alternate ingredients for so many of your recipes. And I love this lemon cake. Yum yum yum

  11. Debbie says

    hello! i’ve made this recipe a couple of times and it’s delish! thanks so much for posting it. i did have a bit of an issue with it being slightly gummy though. my oven is calibrated. i have a tendency to put in less sugar than a recipe calls for. i put in 3/4 cup of sugar instead of a full cup. do you think that could be the problem? any advice you could give me would be super appreciated! thanks so much

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