Vegan Lemon Loaf Cake
Bright, zesty, and irresistibly moist, this Vegan Lemon Loaf Cake is the ultimate plant-based treat for citrus lovers! Bursting with fresh lemon juice and fragrant zest, this recipe delivers a perfectly soft crumb and a delightful balance of sweet and tangy flavors. Made with wholesome ingredients like almond milk, coconut oil, and apple cider vinegar, this cake is completely dairy-free and egg-free while still boasting a light and tender texture. A luscious lemon glaze drizzled on top adds an extra pop of citrusy sweetness, making every slice a sensational treat. Whether you’re serving it alongside your morning coffee or as a refreshing dessert, this vegan lemon loaf is quick to prepare, bakes beautifully in just 45 minutes, and will please vegans and non-vegans alike. Perfect for springtime gatherings, afternoon tea, or as a bright pick-me-up any day of the week!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsweetened almond milk
- 0.5 cups lemon juice
- 1 tablespoons lemon zest
- 0.25 cups coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, combine the granulated sugar, almond milk, lemon juice, lemon zest, melted coconut oil, vanilla extract, and apple cider vinegar. Stir well until the sugar is dissolved.
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Be careful not to overmix to ensure a tender loaf.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely.
While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth.
Once the loaf is cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Slice and serve the vegan lemon loaf cake. Enjoy the zesty flavors with a cup of tea or coffee!
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2198 mg | 96% | |
| Total Carbohydrate | 424.9 g | 155% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 272.2 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 262 mg | 20% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
