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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!
4.93/5 (59)
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 (59)

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Published on April 4, 2019

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266 Comments

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  1. Julie H says

    Just made this today with vanilla yogurt because it’s raining and I’m too lazy to go to the store for eggs or plain yogurt and it’s quite delicious. I did lower the sugar a bit and the extract a bit to compensate for my different yogurt. And I skipped the lemon zest, so it’s probably not as lemony as it could be. But still great, as usual!

    • Jason Sanford says

      We haven’t tried anything else, but be sure to report back if you experiment with other ingredients!

  2. Cristina says

    I have just made and it is delicious. I have used whole spelt flour, coconut sugar, coconut oil, vanilla unsweetened coconut yogurt and I have also added 50 grams of roughly chopped almonds. Next time I will try it adding poppy seeds. Thank you Katie for your easy, delicious and stunning recipes! I have tried a dozen and never been disappointed! Lol from Italy ☀️

  3. NI says

    I made this the other day. It tasted good but the texture was weird. I followed the recipe and even gave it a bit longer in the oven and it still didn’t rise properly and turned kind of sticky in the middle? Still yummy anyway

    • Jason Sanford says

      Hi! What flour did you use, and what yogurt, sugar, and oil? Also do you have a gas or electric oven?
      Jason

      • NI says

        Hey i used spelt flour, sugar free vanilla yogurt and i didn’t use oil i used applesauce. I have an electric oven 🙂 maybe some of these factors changed the result

        • Jason Sanford says

          Yes erythritol would definitely change the texture, and we didn’t list it because we don’t recommend it here. Katie also states in the recipe that using applesauce instead of oil will give it that notorious gummy fat-free texture.

          • NI says

            gotta make due with what i’ve got access to as a poor student haha but i’ve used erythritol in other cakes with lots of success and no gummy texture (also oil free) 🙂 the gummy texture doesn’t offend me it would just have been nice for it to rise a bit more i think.

          • Jason Sanford says

            Oh excellent, so happy it worked for you! Baking as a science is so strange, and it’s both frustrating and often fascinating that two people in different locations can bake the same recipes and often get different results. (Or depending on climate/weather, sometimes it can even happen that you make the same recipe a second time and get different results, yourself!)

  4. Stacey says

    Just a heads up, I used greek yogurt and the cake was really dense, next time I will try regular plain yogurt and hope to get a lighter texture. It was still delicious! I also used 3/4 cup of sugar instead of a full cup and it was plenty sweet. I might even add more lemon zest next time. Thanks so much for offering these amazing recipes!
    Stacey

  5. Caroline says

    Made this today with plain Greek yogurt and almond milk, it came out perfectly! I can definitely taste the lemon, but might add a bit more lemon juice in the future to make it even tangier. I topped it with lemon curd and it was refreshing and delicious.

  6. Jo Hiller says

    I made this for Easter . Not sure what went wrong – I substituted apple sauce for the oil, used 1/2cup each of oat flour and spelt, and 1/2cup Trivia. Everything else was as the recipe directs. The bread was about 1 1/2 inches high, very dense. Flavor was excellent; that said, my husband loved the texture and wants me to make it again. I want to know why it didn’t rise???? BTW the dates on the baking powder are good.

    • Jason Sanford says

      Unfortunately truvia does not work in this recipe (which is why it isn’t listed as an option). That would be why it didn’t rise, but glad the flavor was good at least!!
      Jason

  7. Karen Hogan says

    I’ve made the vegan lemon loaf twice now, once with a glaze and once without. Easy to make and so delicious. I highly recommend!

  8. Angelina Calleran says

    I made the vegan lemon loaf for Easter dessert and everyone absolutely loved it! I’ve never had such a moist delicious lemon loaf in my life! There is no way anyone would ever know it’s vegan. Simply amazing recipe yet again Katie!

    • Jason Sanford says

      We haven’t tried so can’t personally say, but a few people have left comments on social media saying they did and it worked great. One person made them into blueberry lemon muffins and said that worked well too. If you try muffins, definitely be sure to report back!
      Jason (media relations)

    • Catherine says

      Hi Christi, I made 2 loafs and some muffins. The mini muffins didn`t work but the normal ones were really nice.

  9. April Greer says

    My vegan breads keep coming out gummy. I’m thinking it’s the Swerve that I use because everything else is exact to the recipe. Has anyone tried coconut sugar?

  10. KareninStLouis says

    Has anyone tried making this ahead without the glaze and freezing, then defrosting when needed and glazing?

  11. ST says

    I’m not much of a baker, but I made this today with plain, non-fat Greek yoghurt and unrefined raw brown sugar. It came out perfectly, so I will keep this recipe. Gave some to a baker friend, who loved it and asked for the recipe. Not sure how to rate your recipe on this site, but I give it 5 stars!

    Thanks!

  12. Judy Moore says

    I made this lemon bread with gluten free flour.
    I added lemon flavoring instead of vanilla.
    I did not get a yellow loaf but a creamy colored one.
    The rice floursnin the mix make it gummy but nitnunderdone more of a springy texture.
    Toasting might do the trick.
    Either way it was delicious! I’d add orange juice next time and try cassava or garbanzo bean flour next time.

  13. Ruth says

    I was wondering what to use instead of powdered sugar. I’ve heard from vegan friends that the process of making powdered sugar is not vegan. Thanks!

    • Lala says

      Powder sugar =sugar +cornstarch It’s vegan. You can make your own powder sugar if you don’t want to use store bought.

  14. Tiff says

    I’ve made a LOT of vegan loafs in my day… I practically gave up bc they are just always gummy/chewy… I decided to go in a different direction than usual and try this lemon loaf and oh my heavens…. it’s PERFECT!!!! Moist, light, fluffy yet firm… the texture is the best I have EVER achieved in vegan loaf baking … you are my queen Katie… your vegan choc cupcakes with yogurt are my fav vegan chocolate recipe ever and now the utilization of yogurt here is obviously a game changer! For reference I used monkfruit sweetener, kite hill unsweetened plain yogurt, refined coconut oil and AP flour. A permanent recipe !

  15. Ryan says

    The place i stay doesn’t sell yogurt, is there a way to substitute it with other ingredient, such as vinegar? If so, how much is the amount? Thanks.

    • Jason Sanford says

      It’s half a cup of yogurt so you definitely cannot sub vinegar. I would try and experiment with coconut cream, cream cheese, or something like that… be sure to report back if you experiment!
      Jason

  16. Phyllis Gordon says

    This may be a vegetarian recipe but it’s not vegan. Milk and yogurt are ingredients. Maybe don’t call it Vegan when it’s not. Then people won’t put animal products in bread if they’re trying to go Vegan.

    • Jason Sanford says

      Milk of choice refers to any milk you wish, such as almond, cashew, oat, etc. Similarly, there are many brands of vegan yogurt on the market, at least in the US. Hope that clarifies. Katie has been vegan for over a decade 🙂
      Jason

  17. Kiley says

    This was delicious! I used Bob’s Red Mill stone ground whole wheat flour. Since this flour can have a somewhat overpowering flavor, I added just a touch extra sugar and lemon juice. I also used vanilla silk yogurt, so only added a quarter teaspoon of vanilla. Finally, I added a cup of frozen blueberries to the batter as well. I opted not to add any icing. It was seriously delicious!

  18. Shaina Hall says

    I currently have an absolute plethora of limes and unless I plan to make margaritas a habit, they are going to go bad in my house. What do you think of using limes instead of lemons? To tart?
    Thanks!

    • Jason Sanford says

      We haven’t tried it, but it certainly sounds like something that could be really great. Be sure to report back if you try!
      Jason (media relations)

  19. Marta Figueiredo says

    Just made this lemon bread and it is delicious! Mine is a lot darker than Katie’s, but I think it’s related to the coconut sugar I used instead of regular sugar 🙂 Used spelt flower, and greek yogurt, and actually worked out great! Super moist! Thanks Katie!

    • Jason Sanford says

      Hi! It’s just the first part of the instructions below the ingredients 🙂
      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.

  20. Janice Morris says

    What are you doing to get the bright yellow color on both the inside and outside of the lemon loaf?

  21. Mary Wilson says

    I made this vegan Lemon Bread and it was delicious! I am having trouble printing the recipes onto one sheet.
    Is there any way you can fix it where the recipe will fit on to one sheet and also add a picture with it !!
    The picture looks good enough to eat ! Thanks for the recipes and for your help.

  22. Veronica says

    Hello,
    I made this bread last evening, I’m making another one today. I found the bread to be very dense, I used GF bob’s redmill, plus xanthan gum for the flour. I already mixed the dry ingredients, do you think I could sift the dry ingredients together to make a lighter bread?
    It’s very good. It’s hard to believe there is no dairy or eggs in this.

  23. Nicole says

    I’ve made this recipe three times now and each time it is so awesome! The only substitute I made was the citrus flavor. I tried lime, orange, and lemon and each one turns out really well. For the frosting, I decided to use the powdered sugar method, but instead of almond milk, I opted to use more of the juice from the citrus of choice and a small bit of zest.

    Thanks for this great recipe!

  24. Lauren says

    This came out great! Super lemony! I used 1/2 cup oat flour, 1/2 cup spelt, and 1 cup whole wheat flour. I also used Greek yogurt and hemp oil. For sugar i used half xylitol and half coconut sugar. In my opinion, it’s very sweet. I think you could use just a 1/2 cup of sugar, especially if you are putting a glaze on top. I really want to glaze it but i think it’ll be way too sweet. Otherwise very yummy recipe!!

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