Soft and moist lemon loaf topped with a perfectly sweetened lemon glaze, this vegan lemon loaf recipe is a true hit. Made with all natural and simple ingredients, you need to try this delicious plant-based recipe!
Course Dessert
Cuisine Plant Based, Vegan, Vegetarian
Keyword lemon dessert, lemon loaf vegan, spring brunch recipe
Mix flax seed and water in small bowl and set in fridge
In a medium-sized mixing bowl, cream together coconut oil and sugar until coconut oil is in small, pea-sized clumps
Add flax eggs, almond milk, lemon juice, and lemon zest to mixing bowl. Stir well.
In another mixing bowl, sift flour. Add baking powder and salt and mix well.
Add flour mixture to wet mixture and stir well. Pour into a greased loaf pan.
Bake for 45-55 minutes. To test if fully cooked, stick a butter knife through the center and ensure it comes out clean.
To Make the Glaze:
In a small mixing bowl, add all ingredients for glaze and whisk until there are no clumps from the sugar
Once the loaf is completely cooled, pour glaze onto lemon loaf.
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Notes
To make a thicker glaze, add more powdered sugar, 1 teaspoon at a time until consistency is reached. Or alternatively, add lemon juice in 1 tablespoon at a time. I like my glaze slightly thick, but still on the runny side.The best way to keep your loaf fresh and moist is to wrap it in plastic wrap or store it in an airtight t container. Keep it at room temperature and enjoy within 3 days. For longer storage you can technically refrigerate the lemon loaf for up to a week. However, it will lose some of its springy-ness and moisture.This sweet bread also freezes well! But skip adding the glaze until you are ready to actually serve. Wrap the baked loaf in plastic wrap or store in a plastic zipper bag, and keep in the freezer for up to 4 months. Thaw overnight in the fridge, or on the countertop for a few hours.