In a large bowl, combine all dry ingredients. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. Lemon is my absolute favorite for any dessert and this lemon loaf is so good! Look for the silken tofu in a vaccum pack, not packed in water. If you’re a fan of the classic lemon cake from Starbucks, hopefully you will love this one too! This cake would make the perfect Easter cake or ‘spring cake’ … (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.). I had a lemon loaf recipe I used to make all the time before going vegan. Thanks! We’re practically always sipping on something during the day. However, I was a little bored of making the same old lemon cake, so I decided to adapt my recipe and make it into this delicious Vegan Lemon Loaf cake. It’s amazing that you can make this completely vegan, I’m sending this to my friend who is struggling to find stuff to make. So the trick is to bring it out after 40 minutes and tent it with foil and then put it back in for the last 20 minutes.. It is also 100% vegan meaning that it’s dairy-free and egg-free! Let the glaze rest a few more minutes to slightly harden, and then slice and serve. Let me know how you go. To achieve a pound cake texture, I had to get creative! I promise you can’t taste it at all, but it works like magic to achieve pound cake perfection. Will have to make this soon! This secretly vegan lemon bread recipe can be soy free, gluten free, and oil free (although I personally prefer the version with oil). NOTE: If you don’t have oat flour or brown rice flour, you may make some by blending rolled oats or brown rice in a high speed blender. I love this. It’s soft, moist, and has the perfect amount of lemon flavor. Our potluck brunch also included english muffins, frosted donuts, roasted potatoes, and vegan lasagna soup… so, um, lots of carbs. Taste and add more lemon juice, if desired. Your email address will not be published. Followed the recipe exactly, as I almost always do the first time I make a recipe. I have not tried this recipe with white whole wheat flour, or spelt flour. Repeat these steps until you run out of glaze. (photos 2-3). Add all the dry ingredients to a mixing bowl and whisk to combine. My husband and I really enjoy drinking coffee and tea. In a large bowl, combine all the dry ingredients. Will try it out soon. Remove from the oven and let cool for at least 10 minutes and then transfer to a cutting board or cooling rack to cool completely. Looks like my kind of cake as I too am almost vegan. This site uses Akismet to reduce spam. This recipe uses common ingredients and does not contain eggs, milk, butter, or oil. (Easy Recipe), Hearty Vegetable Stew (Vegan) (Slow Cooker Option), Vegan Black Bean Brownies Recipe (gluten free + no oil), Photo Recipe Policy & Affiliate Disclosure, don’t take the cake out early it needs to bake for the full allotted time. This loaf sounds delicious. Post was not sent - check your email addresses! This post may contain affiliate links. Notify me of follow-up comments by email. I have perfected my recipe over the years, making it for gatherings and for afternoon teas. There’s lots of lemony flavor in this cake, but it’s not overpowering! Stir in the milk and lemon juice until combined and then pour the cake mixture into a loaf tin and bake in the preheated oven for 35-40 minutes until it begins to rise and the outer edges turn a golden brown. The texture of the one I made is also a little strange. // ». Add 2-3 tablespoons of freshly squeezed lemon juice to your remaining date syrup and mix well. I do have a double layer lemon cake as well, in case that is what you made. I always love hearing from you! This cake calls for basic ingredients. While it’s chilling, whisk together your glaze. This recipe uses common ingredients and does not contain eggs, milk, butter, or oil. I would really enjoy baking this. Remove the loaf from the freezer and evenly drizzle your glaze. Pour into the prepared pan and bake for 35-45 minutes, until golden brown and a toothpick inserted comes out clean. You could use soft, firm or even extra firm. Not sure. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window). (I’ve never had to do that but ovens can vary), Delicious for breakfast, brunch or as a Lovely spring lemon dessert served as is or with dairy free whipped topping and fresh or. That vegan lemon loaf cake looks amazing and easy to make! Spray your loaf tin with a vegetable oil or olive oil spray. This site uses Akismet to reduce spam. You can use any dairy-free milk of choice but I used soy milk as I like the creaminess and thickness it gives to the end result. This vegan lemon loaf doesn’t quite look like the lemon loaf you may be accustomed to. For oil free, sub non-dairy yogurt or applesauce. Sounds good! Instead, they were light and fluffy, like a delicate lemon cake. I love lemons. If not then put the cake back in the oven for a further 5 minutes or until it is lightly browned on top. I can’t wait to make this. More vegan recipes you might like to try;-, Thank you for reading, I hope you have enjoyed this recipe. Read my full disclosure here, originally published March 7, 2019 — last updated August 9, 2020 Let the loaf cool for at least 15 minutes in the baking pan before transferring it onto a baking rack to cool completely. Vegan Cranberry Orange Bread w/ Sweet Orange Glaze, Vegan Pumpkin Risotto [Instant Pot or Stove Top], Cauliflower Buffalo Wings [Vegan + GF + Oil Free] – Air Fryer Option, Vegan Chocolate Chip Cookies [GF+Nut Free+Oil Free]. Preheat your oven to 350 degrees F and line a loaf pan with parchment paper. Your email address will not be published. dairy free lemon bread, easy lemon bread, easy lemon loaf, lemon loaf, vegan lemon bread, vegan lemon loaf. Add your lemon zest, water, oil and lemon juice, and mix well, until a smooth batter remains. , Hello & Ciao, I’m Rosa! If you purchase using these links, we may earn a small commission at no additional cost to you. If you continue to use this site we will assume that you are happy with it. 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. I made this yummy cake last year without the tofu but I no longer have the recipe saved and I can’t have tofu. All content copyright 2020 by Doughlightful. I can feel the lemon taste without even having the loaf. Do you think I could sub Bobs Red Mill GF all purpose flour? Spread into the pan. It technically works with almond flour (and tastes delicious) but won’t rise or look pretty. So here it finally is – a bigger, fatter, bolder vegan lemon loaf! I did several trial runs to perfect this vegan lemon loaf. Make sure to use fresh squeezed lemon juice for the best flavor, and a full zested lemon. I’m going to make this for her very soon! Blend all wet ingredients in a blender (SEE RECIPE CARD BELOW). Please do not use photos without permission. You may also like this orange drizzle cake, which is similar. If you’re big on sipping & snacking like us, then I think you’ll enjoy my Vegan Apple Crisp Shortbread Bars, too! This recipe has never changed and has always had tofu, perhaps you made a recipe from a different blog? If you find yourself standing in the line at Starbucks in front of the pastry case, staring longingly at that glazed lemon loaf, then this recipe is for you! As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. Preheat oven to 350 degrees F and lightly grease a standard loaf pan. In a large bowl, combine wet ingredients (sugar, dairy free milk, oil, lemon juice, lemon zest and vanilla extract), and stir until fully combined Slowly add dry ingredient mixture to wet ingredients, and gently mix them together until fully incorporated Pour batter into prepped loaf pan Moist and delicious, simple to make, using just 1 bowl and ready in about 1 hour. Naturally sweetened with incredible lemony flavour, this vegan lemon loaf is perfect for a healthy treat. Required fields are marked *. The lemon loaf is a perfect dessert for the table! The secret ingredient? ( I never need to ). This recipe is easy to make, loaded with lemon flavor and topped with a delicious lemon glaze. If you make the recipe, please feel free to leave a comment or share photos and let me know your thoughts. Pour the glaze over the cooled loaf & enjoy! Your loaf should have a nice white, thick coat of glaze. The recipe works with spelt, white, oat, or gf all purpose flour. ), The Best Vegan Chocolate Cake EVER! If freezing, store in a freezer-friendly, airtight container for 1-2 months. Required fields are marked *. 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