Vegan Lemon Loaf

5 from 1 vote

This vegan lemon loaf is moist, tender, and bursting with lemon-y flavor. The loaf is naturally sweetened with maple syrup to balance out the sweetness of the lemony glaze on top. Pair with a cup of coffee as an afternoon treat!

Prep Time10

Cook Time45

Total Time55

Course: Dessert, Snack

Cuisine: American

Diet: Vegan

Servings: Slices

Calories: 238kcal

Author: Deborah Murphy

Ingredients

For the Loaf

2 tablespoons ground flax seeds
5 tablespoons warm water
1 cup all-purpose flour
1 cup super fine almond flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1/3 cup olive oil*
1/3 cup plain, unsweetened soy milk*
1/2 cup maple syrup
Zest from 1 lemon
Juice from 1 lemon
1 teaspoon vanilla extract

For the Glaze

1 cup powdered sugar
3-5 teaspoons lemon juice

Instructions

For the Loaf

Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set aside.
Whisk together the ground flax seed and warm water in a large mixing bowl and set aside for 2 minutes to gel.
In a small mixing bowl, stir together the flour, almond flour, baking powder, and salt.
Add the olive oil, soy milk, maple syrup, lemon zest, lemon juice, and vanilla to the mixing bowl with the flax egg. Stir well.
Add the flour mixture and stir again just until everything is mixed.
Transfer to baking pan and bake for 40-50 minutes. Allow to cool for at least 10-15 minutes in the pan.
Lift out of pan and transfer to a cooling rack to cool completely.

For the Glaze

Once bread is completely cool, make the glaze. Whisk together powdered sugar and 1 teaspoon of lemon juice. Add the other 1-2 teaspoons of lemon juice a few drops at a time until glaze is thick but pourable.
Pour glaze over bread and use spatula to spread it to the edges of the loaf. Set aside for 5-10 minutes to allow glaze to set.

Video

Notes

Olive Oil: You can use a different oil in place of the olive oil such as vegetable oil, canola oil, or melted coconut oil.
Milk: I prefer soy milk for baked goods like this one because the protein and fat content is similar to dairy milk. However, you could use almond milk or oat milk if needed. Just make sure any milk you use in plain and unsweetened.
Glaze: Allow loaf to cool completely before adding the glaze.
Storage: store the finished loaf on the counter or the fridge in an airtight container. You can also slice and freeze the loaf in an airtight container with parchment between the slices.

Nutrition