Get two new free healthy recipes each week. Sign Up

Vegan Lemon Bread

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

The Ultimate Vegan Lemon Loaf Cake

Iced Vegan Lemon Loaf

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!

You Might Also Like: Vegan Brownies – The Best Recipe

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!

Currently Trending: Almond Milk Ice Cream – 5 Flavors

Vegan Lemon Bread Healthy

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!

Chocolate Covered Katie Cupcake Recipe

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
Pin it now to save for laterPin Recipe

Vegan Lemon Bread

Light, soft, and irresistibly moist, this easy vegan lemon bread is sure to be a hit with family and friends!
4.94/5 (67)
Total Time 50 minutes
Yield 10 – 13 slices


  • 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


  • 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


Also be sure to try this vegan Chocolate Banana Bread.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

Currently Trending Recipes:

Breakfast Meal Prep Oatmeal Bars (4 Ways)

Breakfast Meal Prep

(20 Healthy Recipes)

The Best Easy Healthy Applesauce Muffins

Applesauce Muffins

Oil Free Coconut Bread Recipe

Coconut Bread

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies

banana cookie dip

Banana Recipes

Healthy Chocolate Cake With A Secret Ingredient Cauliflower

Healthy Chocolate Cake

4.94/5 (67)

Rate this recipe

Published on April 4, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  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?

  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?

      • Jess says

        I didn’t have any yoghurt on hand and just added more soy milk. It was still moist and soft. Not sure if would be even better with yoghurt

  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?

    • 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!

  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 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.

      • 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!

    • 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 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 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!

  18. 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!

  19. 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 ☀️

  20. 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?

      • 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!)

  21. 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!

  22. 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.

  23. 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!!

  24. 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!

  25. 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.

  26. 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?

  27. KareninStLouis says

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

  28. 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!


  29. 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.

  30. 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.

  31. 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 !

  32. 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!

  33. 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 🙂

  34. 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!

  35. 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?

    • 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)

  36. 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.

  37. Janice Morris says

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

  38. 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.

  39. Veronica says

    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.

  40. 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!

  41. 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!!

  42. Merry Soellner says

    Okay so I made this lemon bread for a luncheon party I had for 20 of my closest friends…The comments were ALL very nice and 2 folks requested the recipe. I made the bread just as the recipe was written and it was light, sweet and deliciously lemony. ( I really love all things lemon!) Used the powder sugar/milk glaze (frosting) also for a touch more sweetness. SO GOOD!!!! 5 stars!

  43. Bailey says

    This was so delicious! Everyone who tried it loved it and couldn’t believe how moist it was. Perfect amount of lemon flavor! I used AP flour

  44. Ailene says

    We adored this. I want to immediately make it again! 🙂
    I used Bob’s gf flour & glazed it with a mixture of about a tablespoon of powdered sugar and tablespoon of coconut oil!

  45. Penny says

    I made this gluten free using oat flour, soy yogurt, lite coconut milk, & canola oil, and it came out amazingly delicious! One of the best cake’s I’ve ever had! Thanks for an amazing recipe & options for gluten free!

  46. Denise says

    I made this for a guest on a gf/sf/df diet. It has a delicious lemon flavor. I forgot to add the oil and so it was spongy. To try and save it I poked rows in it with a toothpick and poured a glaze of 100% maple syrup, coconut milk and lemon zest over the top. Yum!!

  47. Lisa says

    Made 3 mini loaves of this using one large Meyers Lemon for zest and the juice. Used regular flour and canola oil…yummy !! Will glaze in the morning.

  48. Lisa says

    Here’s the finished product ! 3 mini of the lemon and 3 of the blueberry with lemon. Used Meyers lemons for both breads and the glaze

  49. LISA BAKALARS says

    I make this often now and LOVE it. I am going to make it next weekend with GF all purpose flour and another batch with regular – baby shower. The mother to be is GF 🙂 I dont bake with GF flour often, anything I need to know about making this recipe a success with regular GF flour?

    • Jason Sanford says

      There are different brands. I’ve tried this one with Bob’s Red Mill gluten free all purpose and love it with that one. (I’ve also made this recipe with oat flour, which is crazy delicious but much denser/less light and fluffy texture.)

      • LISA says

        I bought the Bobs 1-1 GF baking flour – looking forward to seeing how it works out! I also am going to attempt to make it with GF flour and cornstarch free baking powder with cornstarch free vegan yogurt and cornstarch free powdered sugar icing next. One of my employees is GF and has a severe corn allergy…and loves lemons!!

  50. Sharon says

    Please help. I made this lemon cake and it was amazing! Loved it but had a bad reaction to the yogurt in it. Is there anything I can use as a substitution for the yogurt? I am allergic to dairy, eggs and yogurt. Sure hope you can help me…. This cake was excellent!!!!

  51. Leslie says

    Great recipe! I’ve made this recipe several times already. I also tried substituting the lemon with orange and it came out so yummy it could be a cake! I used all purpose flour, plain almond milk yogurt, coconut oil, and homemade almond milk.

  52. Clair says

    Hi I followed this recipe but cooked for 1.5 hours and the middle wouldn’t cook, I gave up. Wondering if anyone else has had this problem? I used gluten free flour

    • Jason Sanford says

      What gluten free flour did you use? And what other ingredients? Is your oven calibrated and was it preheated?

  53. Sophie says

    Hi Katie. Thank you for your incredible blog with delicious and easy recipes. I baked this lemon loaf today, superb! I made a few adjustments due to lack of ingredients at home and it still turned out perfectly. I added a simple glaze on top which was boiled down sugar, water and vegan butter, yummy! For the plant based milk I used my home made cashew milk and it turned out great. Thank you for sharing these incredible recipes, from a long-time reader and first-time poster 🙂

  54. Violet Town says

    Thank you so much for this amazing dish, I made these couple of days back and my family loved it also. They have been eating this as desserts for a couple of days already and are asking me to make more.

  55. Pamela Collum says

    I’ve now made this a number of times. I use coconut milk and lemon extract for an extra lemony burst. Even my non vegan friends loved it. Thanks for the recipe.

  56. Niki says

    Tried this recipe with coconut cream instead of yogurt and wowwwww. My family ate it up. Had to wake up and make another one because yesterday’s is all gone! I was a little worried while I was missing that my mixture was so stiff and it seemed as if it needed more liquid I decided to bake it as it was and it ended up turning out amazing! So if that happens to you just know that it is okay and it will slice beautifully once it’s done baking!

  57. Jackelin says

    Hi! I wanted to give this recipe a try. I want to use a mix of Bob’s GF 1-1 flour and almond flour, but I like to weigh out my ingredients. How many grams are in the 2 cups measured? Or any ideas on a good ratio for using a mix of these flours?

  58. Brandy says

    I tried this recipe with almond flour. I read the comment about different flours so I knew it wouldn’t be pretty. I baked the loaf for 50 min, it had a layer of liquid on the top so I covered it with foil and baked it another 15 min, after that it still had a layer of liquid on top. Obviously too much liquid was used. My question is you said you tried it with almond flour so what else did you change in the recipe besides the flour???

  59. Angela says

    Delicious lemon loaf! I made with all purpose flour, used the coconut oil but instead of the yogurt I used applesauce. I also used coconut sugar, which definitely darkened the color. Still came out very moist with a great lemon flavor! Thank you for the recipe!

  60. Ruth Fitzpatrick says

    I tried this recipe with almond flour and not only did it look pretty good, it also tasted delicious! Instead of sugar i did use honey, so it turned out a little softer than I hoped, but I will definitely use this recipe again!

  61. Lorna says

    I’ve made this cake many times, and it’s always good. I usually use a mix of all purpose and whole wheat pastry flour. Also, I like to add a couple tablespoons of poppyseeds. Sometimes I’ll add blueberries. It’s always great!

  62. Vanessa says

    Are there any substitutes I can use for the milk? I’m eager to try this recipe but don’t have milk on hand.

  63. Gina says

    this recipe was incredible!! only SLIGHT difference i did is that i used vanilla almond milk yogurt and that’s just because i LOVE vanilla. i’m making it again for a 2nd time. thank you!

  64. Aleksandra says

    I just made this recipe and it is amazing, so easy, basic ingredients. It has such a bright, vivid flavour – perfect.
    I used the Apples Sauce version and Bobs 1-1 Gluten Free Flour. Highly recommend!

  65. Aleksandra says

    I just made this recipe and it is amazing, so easy, basic ingredients. It has such a bright, vivid flavour – perfect.
    I used the Apples Sauce version and Bobs 1-1 Gluten Free Flour. I cut the sugar to 3/4 cup.
    Highly recommend!

    • Jason Sanford says

      We have never tried subbing a liquid sweetener so honestly don’t know if/how it would work. But be sure to report back if you experiment!
      Jason (media relations)

  66. Neha Anwar says

    Tried this today strictly as per measurement and instructions. Taste is so yum but texture wise its heavy like you are biting dough.i would love to add egg next time to make it light n fluffy.other than that it was good

  67. Samantha says

    Love this recipe so much! When I made it I changed a few things.. I used Vanilla coconutmilk yogurt instead of plain because that’s all I had (So Delicious brand) and I added 1 tsp of vanilla extract to the powdered sugar and almond milk glaze and it came out amazing! Very dense and moist but also light, bright, and refreshing! It was incredible! Definitely going to take a peak at the rest of your site for more recipes ? I can’t get the link for posting photos on here to work so I will post on pinterest!

  68. Melissa says

    I made this yesterday and it was EXACTLY what I had in mind. So lemony and delicious – it was worth the trouble of zesting lemons. (I usually wouldn’t bother with a step like this.) But Katie said not to omit so I didn’t! Shared the bread with my co-workers today and they raved about it. I will absolutely make this again!

  69. Melissa Best says

    Weird question, but when you say “lemon juice” do you mean the sweet kind in a jug, or actual juice from a lemon?

  70. Cindy says

    I’m no vegan but I’ve been using your recipes as a base to make healthier dessert options because I’m addicted to dessert. I made this lemon loaf today using homemade oat flour (I just processed some rolled oats), Greek yoghurt, and I used a Stevia + sucralose mixture as my sweetener. The loaf didn’t dome like I had hoped but the taste did not disappoint. In fact, I snacked on almost half the loaf within 2 hours of it coming out of the oven. Definitely adding this to my tested and approved recipe repository.

  71. wendy riback says

    Just made this and wow, absolutely amazing! So light and addictive to all in my family. I used all purpose gf flour as well as erythritol for the sweetener and we thought it had just the right amount of sweetness. Thanks again for yet another amazing recipe.

  72. Emma says

    Lovely! I used melted coconut oil and plain greek yogurt and it turned out a little more dense but the flavours are spot on!
    I’ve been doing so much baking and Katie’s site is my go-to (even as a non-vegan!) Thanks and keep up the great work! 🙂

  73. ACI says

    This cake is heaven. I’ve made mine with an oat milk, greek yoghurt and a mix of all purpose flour and whole wheat one. I’ve added more lemon juice and less sugar and it turned out a little bit sour, just as I like 😀

  74. Rose says

    I generally do not like to give my feedback to recipes that I try, but I have to say this is one super easy and delicious recipe. We do not eat eggs in our dessert so it is usually so painful to find the right recipes. This bread was so soft and flavorful, my kids absolutely loved it too.

  75. Della says

    Hi, I have tried this recipe twice now and it is not cooking all the way through. I used a stone loaf pan I am not sure if that is the problem. I’ve left it in for an extra 20 minutes and it still seems uncooked. I used everything suggested except for the yogurt I use coconut yogurt. Is there a different cooking time for a stone pan versus a metal one? I really want to love this recipe. We have a lot of allergies in our family and your recipes are so refreshing with simple ingredients. It’s the first recipe of yours I tried and I’m really hoping the others work out. In general I need to avoid gluten dairy eggs and almonds for my daughter. Are used Bob’s one to one all purpose flour and read through several of the comments. Looking for any tips. Not sure if I over mixed or what we did wrong both times. Oven was pre heated as well.

    Thank you,

    • Jason Sanford says

      Hi, I never tried it in a stone loaf pan – maybe those just need longer to bake… But my worry is more with the part about it still being undercooked after an hour and ten minutes in the oven. That’s a long time for any baked good to be in an oven! Is your oven calibrated? For such a small recipe, it should be way overcooked if left in an oven that long so that would be my guess?

  76. Maria says

    I’m not vegan but getting eggs in lockdown has been hard so this was the perfect recipe. My sons both loved it. It’s was light, lemony and delicious. Thank you!

  77. Marianne says

    I turned this into Orange Bundt cake! It is so good. Used the rind and juice from an orange, coconut oil, and cut the sugar to 3/4 cup. Delicious!

  78. SMcMillan says

    I made this VEGAN LEMON bread . It was delicious. I used GF all purpose flour and followed the recipe. The only addition made , I added 3-4 drops of fresh lemon juice in the icing. It give it a wonderful taste. Will definitely made this again.

    • Jason Sanford says

      Hmm, honestly we have not tried. Be sure to report back if you experiment! It does work with white/all purpose, so if you’ve had success with subbing cake flour in other recipes that call for that flour, maybe?
      Jason (media relations)

  79. 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

  80. 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.

  81. 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.

  82. 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!!!

  83. 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!!!

  84. 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.

  85. 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)


      •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!

  86. 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.

  87. 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

  88. 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

  89. Janet Kerlin says

    Absolutely delicious! First vegan cake I have made that rose well. Other vegan cakes have been flat and weigh like a brick. 😁 Definitely will make again, went down well with rest of family.

  90. Mani says

    I’ve tried this as a loaf and it is fantastic!!!!! A staple recipe!

    Can these be made into cupcakes?? And can this mix also be used in a 6 inch round tin? Thank you!

    • CCK Media Team says

      We haven’t tried cupcakes yet but it’s actually on Katie’s list to try soon. There’s no reason it shouldn’t work – just a question of baking time we need to figure out. If you experiment, be sure to report back!

  91. Basheer says

    Hi, my name is Bash and I’m in Kuwait for work, USA born. But we have been locked down for months now and I have been using this recipe maybe once a week! Love it!!! Still trying to perfect it but tasty for sure. Thank you

  92. Mary says

    This was excellent. So moist. I’m not vegan, so I added Liberte Lemon flavoured yogurt and it was so so so good.

  93. Jennifer Lee says

    Had to make this as soon as I got off work! I used whole wheat flour, as out of other options. Baked up beautifully, not too sweet with perfect lemony tartness! A perfect Monday afternoon treat. Thank you!

  94. Shari says

    This is delicious! Just the right amount of sweet and tang. I didn’t have yogurt so I subbed applesauce and the texture was perfect.

  95. Pascale says

    I would love to try this recipe but I do not have any kind of yogurt, nor cashew cream at home. I live in a country with very basic vegan products available (no xylitol, no agar-agar, no cashew/nut cream, no vegan yogurt).
    How can I replace the yogurt in this recipe, with SIMPLE ingredients?
    What happen if I skip it?
    Thank you!!!

    • CCK Media Team says

      You can sub banana! 🙂 Coconut cream would also work if you have it (not sure about coconut milk though).

  96. Emily says

    Hi, this was a great recipe and I would definitely rate it five stars and make it again! However, after 55 minutes of baking, the bottoms still didn’t come out clean. I had to still bake it for ten more minutes. Do you think it’s because I live in Texas and it’s currently hot and humid? Thanks so much.

    • CCK Media Team says

      Thank you so much for making it! And yes definitely, humidity can definitely affect baking time quite a bit!

  97. Tara Adams says

    I made the keto version of this, I used almond flour and swerve confectioners sugar (I did cut that to 3/4 of a cup), plus I used heavy cream instead of milk and I didn’t have yogurt so I used sour cream in place of that. When I went to take it out of the oven after 50 minutes I thought it was a flop because it was literally bubbling (didn’t look at all like bread!) so I just left it on top of the stove to cool down figuring I would throw it away, but after it cooled down it looked pretty edible so I took a bite just to try it and I have to say it was delicious! I scooped some out into a dish and put some whip cream on it and really enjoyed it. Thank you Katie for another delicious recipe!

  98. Irina says

    I have made this 4 times already! Everyone i serve it to loves it! EVEN non vegan family and friends! Slowly i am winning them over, one great recipe at a time! Thank you for this amazing and easy recipe!
    I had just one question, how many calories is it approximately per serving?

  99. Donna Douglas says

    I’ve tried all sorts of GF flour and they pretty much all work. Coconut yoghurt works well….. Thank you! A fabulous recipe and one of my favourites 💚

  100. Teri says

    Help! I have made your delicious lemon loaf twice. The first time I used coconut yogurt that I had made myself but the second time I followed the recipe exactly using a commercial, almondmilk yogurt. Both times the consistency of the loaf, while truly delicious, is fudgy and heavy. It’s very moist which isn’t a bad thing but it’s not like eating a normal loaf cake, and definitely not like eating Starbucks lemon loaf. The photo of yours looks much fluffier. So perhaps you could tell me what I’m doing wrong, or is this the correct consistency?

    Thank you for your blog and all of your wonderful recipes. Take good care.

  101. Michele says

    I made the lemon bread with regular sugar and added more lemon zest. It came out so moist and delicious! No need for any glaze. Have you tried using maple syrup or honey in place of granulated sugar? Definitely a keeper! Thanks!

    • CCK Media Team says

      Thank you so much for making it! We haven’t experimented yet with a liquid sweetener so honestly can’t say. If you try it, be sure to report back! Or it does work with coconut sugar or evaporated cane juice for refined sugar free options.

  102. Michelle says

    I made this dessert for my son’s birthday and it was AMAZING. It was literally gone in minutes. Some of our guests aren’t vegan so they were very surprised when I told them! Everyone loved it. Thank you so much for this recipe. I can’t wait to make it again lol!

  103. Rosa says

    I’ve made this twice now… once following the recipe using coconut oil and adding blueberries, and the second time using “real” yogurt and vegetable oil – both AMAZING. It’s so moist and dense but still light and fresh.

  104. Haley S says

    Made this same bread with Orange instead of lemon, and pumpkin instead of apple-sauce. SO good and the orange color from the pumpkin really made it look great!!!!

  105. Melissa says

    I made some modifications and it turned out delicious. Not very fluffy, but it has kind of a spongy texture. I don’t have regular sugar, so I used maple syrup, took out the milk and added more yogurt

    These are the ingredients and approx quantities I used. Thank you for the recipe!

    1 cup oat flour
    1 tablespoon baking powder
    1/4 tsp salt
    1/4 tsp baking soda
    2/3 cup maple syrup
    1/3 cup fresh squeezed orange juice
    1 cup plain Greek yogurt
    1 tablespoon orange zest
    1/4 cup coconut oil
    1 tsp vanilla extract

  106. Nishta Chadha says

    I made this loaf and it was so delicious! Would it work by making it in cake tins instead? I want to make it for my Nan’s birthday!

  107. Martha says

    OMG! I made this yesterday afternoon thinking it would be a nice treat for the rest of the week but — with my sneaky husband and daughter picking away at it — it didn’t even last 24 hours! They’re already asking me to make more! I’m thinking I might have to make a few and freeze them.

    Super easy and a BIG hit at my house!

  108. Sigi Cayel says


    I’ve never been able to successful get the lemon taste in a loaf or cake and this recipe was just PERFECT! I made the following substitutions:

    3/4 cup brown sugar instead of 1 cup
    1 medium mashed banana instead of the 1/2 cup of yogurt
    1.5 tbsp of lemon zest instead of just the one

    I used EVOO and rested the batter, covered in the fridge for 1 hour and baked for 50 minutes which yielded a light, fluffy loaf! Smells so good as it bakes, highly recommend, can’t wait to make again!

  109. Sharon says

    I tried this with applesauce and self-raising flour. It rose well but texture was a bit dense/crumbly. Could hardly taste the lemon, so will add more next time. Thanks for the recipe!

  110. Bozena says

    One of the best lemon loafs I’ve baked. Lemony, sweet, moist. Almost gone 30 after taking out of the oven! Says it all.

    Thank you for sharing.

    • CCK Media Team says

      Texture-wise it will work! It might have an olive oil flavor, but if you don’t mind that then definitely go ahead!

  111. natasha says

    Great recipe! I substituted plain yoghurt with cream cheese (same amount) and used a mix of whole wheat, oat and all purpose flour, it turned out great!
    Mine was cooked in about 40-45 minutes, I can definitely smell and taste the lemon!

  112. Brenda says

    OMG so light, fluffy and tasty. I made this for my vegan daughter who has just gone flatting. she ate it ALL over the course of 3 days and didn’t share with her flatmates. I am making another one right now.

  113. Geraldine Lee says

    I love all your recipes and this is going to be the next bread I bake. I just the the pineapple loaf. I was hoping that you would consider using metric measures as well. It’s just easier for the international community to measure in grams rather than cups and more precise too. Thank you.

  114. Arianne says

    Hi, Katie. I’m looking forward to this recipe! Which icing did you use in the picture? I’m not sure if it was your coconut butter icing listed or something else.

    Thanks again for sharing your recipes with all of us!

  115. Alice says

    For some reason the loaf is never done at the very bottom in the inside. Do you maybe have some Tips on how to make it so the loaf is all around done? I followd your recipe only thing i did is switch yogurt to skyr cause i dient have any. I used coco oil and maybe around half a cup or less of sugar. My loaf turns out always raw on the inside at the very bottom while the top is super crispy -.-

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes