it’s spring, the flowers are blooming, the sun in shining and all of the fresh flavors are abundant. lemon is a favorite of mine all year long, but it’s extra special when the weather gets warmer. Vegan and Gluten-free Lemon Loaf is the easiest treat to make and it’s incredibly wholesome.
the whole family or whoever tries Vegan and Gluten-Free Lemon Loaf will be thrilled. idk about you, but back in the day before i went vegan, the Starbucks lemon loaf was my jam.
when i was in college at OSU, Starbucks on high street was basically a second home and the lemon loaf was technically a food group in my diet lol.
i personally believe Vegan and Gluten-free Lemon Loaf is better! i know, bold statement but for being vegan and made with such amazing ingredients, it’s pretty dang incredible.
with easter around the corner if you’re celebrating, you could add Vegan and Gluten-free Lemon Loaf to you menu at the last minute because chances are you have the ingredients and if not, every grocery store sells them!
this loaf is made with gluten-free all purpose flour from Trader Joe’s + almond flour and it is indeed the only way i’ve made it, so sub at your own risk my friends.
super sorry if that gets annoying but for example, i don’t want you to sub coconut flour for almond flour, etc.
spoiler alert- that will end in a baking disaster! while i’m all for creativity in the kitchen, using different flours than what a recipe calls for almost always changes the texture and overall quality of the recipe.
aaaah so the texture of Vegan and Gluten-free Lemon Loaf is AMAZING. there’s two very key ingredients that you’re going to need.
yogurt and tahini!
yes, unsweetened dairy free yogurt is going to make this loaf oh so fluffy and perfect in the texture department, but it also elevates the lemon flavor.
the tahini is there for taste! you can use almond butter instead but i recommend tahini for enhancing the lemon flavor. you know those lemon Girl Scout cookies? well, this loaf tastes just like them.
as for the frosting on top, that’s simple mills vanilla frosting, what i typically use! you can go with whatever though. homemade cream cheese frosting would be delicious too!
you can also make your own glaze, which is the more traditional route to take.
here’s exactly what you need for Vegan and Gluten-free Lemon Loaf
- gluten-free all purpose flour
- almond flour
- baking powder
- flax egg
- fresh lemon juice
- lemon zest
- creamy yogurt (used kite hill)
- unsweetened dairy free milk
- lakanto or organic cane sugar
- vanilla frosting
the lemon loaf bakes in the oven for 1 hr at 350 degrees. so, i didn’t put aluminum foil on my loaf for the last twenty minutes and the top is crispy. if you want to avoid that, cover yours with foil for the last 20 min!
are you going to make Vegan and Gluten-free Lemon Loaf?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
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Vegan and Gluten-Free Lemon LoafCourse: Breads, Breakfast, Cakes, DessertsDifficulty: Easy
1 and 1/2 cups gluten free all purpose flour (see text for brand)
1 cup almond flour
1 flax egg (1 tbsp flax meal + 3 tbsp water)
1 tsp baking powder
1 packed down tbsp lemon zest
1/4 cup creamy dairy free plain yogurt (see text for brand)
1/2 cup unsweetened almond milk
3/4 cup lakanto or organic cane sugar
1/4 cup fresh lemon juice
1/4 cup tahini
- store bought vanilla frosting
- preheat your oven to 350 degrees.
- mix the loaf ingredients in a large mixing bowl in no specific order until a thick batter combines.
- add to a bread loaf pan and bake in the oven for 60 minutes. the loaf will get golden brown and a bit crispy on the top, so for the last 20 minutes of baking, you can cover the bread with aluminum foil, which should help!
- cool down completely and then frost the loaf. enjoy!
I made this but used the zest of an entire lemon!
awesome!! love the extra lemon