Vegan Lemon Loaf Recipe
This vegan lemon loaf recipe is sure to become one of your favorites, I’m sure. After taste testing it, I can say that it’s definitely a keeper. And you will be asked for seconds, I can almost guarantee it.
Among other amazing qualities that this loaf cake possesses – it’s soft, moist and so easy to make. And get this – this cake only contains a quarter cup of sugar! And it’s ready to bake in no time.
So Moist and Soft
This vegan lemon loaf recipe is super easy to make. So you’ll be surprised at how amazing it tastes. Also how soft and moist the texture is.
*And I can’t even begin to tell you how flavorful this loaf cake is – without an overpowering lemon flavor*
Last of all, the moistness of this cake can be solely attributed to the addition of a secret ingredient – coconut milk. Well, I actually use *light* coconut milk when I create a recipe that calls for it.
This Vegan Lemon Loaf Recipe Can Be Made Non-Vegan As Well
Don’t take the vegan aspect of this recipe to heart. You can make it with regular dairy ingredients also, if you’re not vegan.
The only ingredients you would have to change out for this recipe, are the butter and milk. Instead of using non-dairy butter, just use regular butter instead.
On the other hand, you can just substitute regular milk for the coconut milk. Easy peasy!
Full-Fat or Light Coconut Milk?
I’m sure this cake could taste even more richer if I used full-fat coconut milk instead. If you’d like to, you can use it also. But let me assure you – this cake tastes incredible enough with the light coconut milk.
To expound on this further, regular full-fat coconut milk has the same ingredients as light coconut milk. The only difference is that light coconut milk contains more water (source).
Light Coconut Milk Contains Less Fat Than Regular Coconut Milk..
So if you’d like a stronger coconut taste, and more richness for your cake; I would suggest you use regular coconut milk. You may just need to add a bit more, as it’s a little thicker than light coconut milk.
Full fat coconut milk contains significantly more saturated fat than light coconut milk.
For this reason, I don’t mind sacrificing a little richness and flavor, since I eat dessert regularly. And I usually prefer it to be more on the healthy side since I eat it often. Sweet tooth syndrome, ya know?
But I’m sure a lot of people wouldn’t mind using regular coconut milk at all. Especially those of you who only eat dessert occasionally. And can afford to splurge some.
How You’re Going to Make This Vegan Lemon Loaf Recipe
Let me reiterate that this loaf cake is super easy to make. There’s basically only three simple steps before you put it in the oven to bake.
And you only need one large mixing bowl along with a large fork/spoon to combine the ingredients with. Also a measuring cup and spoons..
*It’s best to use a fork to combine the ingredients first. Then use a large spoon to make sure there’s no raw flour at the bottom of the bowl*
- You’re going to preheat your oven first before doing anything else. This way, it’ll be ready for you to put the pan in to bake.
- In the large mixing bowl, you’re going to add the dry ingredients and combine them until all large lumps are gone.
- Last of all, you’re going to add in the wet ingredients. Then after the batter’s done, it’s ready to be baked. After the cake is cooled a bit, you can choose to glaze it with a simple lemon glaze recipe I included..
Vegan Lemon Loaf Recipe Ingredients:
Here are the ingredients that you will need to make this cake. Simple and basic:
- All-Purpose Flour
- Baking Powder
- Salt
- Cane (regular) Sugar
- Non-Dairy Butter or Regular Butter (melted)
- Vanilla Extract
- Fresh Lemon Juice: I recommend freshly squeezed lemon juice from an actual lemon. There’s just no comparing it with artificial lemon juice from a jar or bottle. If you prefer, I would recommend you use organic lemon juice instead, for an authentic taste.
- Light Coconut Milk or Another Nondairy Milk: Or you can use regular dairy milk.
- Lemon Glaze Ingredients: Powdered sugar, freshly squeezed lemon juice, and unsweetened dairy-free or regular milk.
Other Lemon Dessert Recommendations
Before I go, I’d like to share a couple more yummy lemon flavored recipes with you.
- If you’d like a lemon flavored cake on a smaller scale, this vegan lemon mug cake would work for you. It may be little in stature, but this cake tastes no less than a regular sized cake. And it’s all for you..
- This lemon snack cake is also easy to make and super delish. And you can make it non-vegan as well.
More Delish and Easy Dessert Recipes For You to Try
If you’ve tried out this vegan lemon loaf recipe, do let me know how it turned out for you. I also encourage any feedback on any of my recipes. Thank you so much, and God bless!
Vegan Lemon Loaf Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup and 2 tbsp sugar
- 2 tbsp melted butter (regular or non-dairy)
- 1/2 tsp vanilla extract
- 2 tbsp and an extra tsp fresh lemon juice equal to one large lemon
- 3/4 cup and an extra 5 1/2 tbsp light coconut milk You can substitute regular coconut milk, another nondairy milk, or regular dairy milk. If you use regular coconut milk, you may need to add a bit more milk..
Instructions
- Preheat your oven to 350 degrees. Grease a 9×5 inch loaf pan and set aside.In a large mixing bowl thoroughly combine all of the dry ingredients with a fork (flour – sugar).
- Add in the wet ingredients (butter – milk). Mix with a fork just until the batter is mostly smooth. *Use a spoon afterwards to make sure there’s no loose flour particles at the bottom of the bowl. And to make sure the batter is combined enough*
- Add the batter to the greased loaf pan and smooth the top evenly. Bake in preheated oven for 38-40 minutes or until toothpick comes out clean when checked.
- Allow the cake to cool in the pan for a few minutes, then remove and place on a wire rack to fully cool before glazing (optional but highly recommended).For the glaze: Combine 1 cup powdered sugar, 1 tbsp fresh lemon juice, and 2 tsp milk (regular or non-dairy) with a fork until very smooth.After glazing the cake, let the glaze set for a few minutes before slicing. Enjoy!