Ingredients needed to make easy vegan lemon loaf

• oat flour: I love baking with oat flour. Finely ground oat flour makes perfectly chewy and fluffy baked goods. And it only has one ingredient: ground oats! 
• baking powder and baking soda: Both help increase volume and structure.
• salt: salt helps enhance the flavor
• maple syrup: maple syrup is a great natural sweetener that helps add the perfect sweetness.
• almond milk: almond milk adds moisture!
• coconut oil: Coconut oil adds moisture to this loaf moist and fluffy.
• fresh lemon juice: For this recipe you will want to use fresh lemon juice. About 2 lemons!
• flax egg or regular egg: Feel free to use a flax egg or a regular egg. To make the flax egg, combine 1 tbsp flax seed meal + 3 tbsp water. Mix in a small bowl and set aside for 10 minutes.
• lemon extract (optional): Lemon extract is optional but it adds a great lemon flavor.
• lemon zest: Lemon zest helps add a zing of lemon flavor.

How to make this vegan lemon loaf

This recipe is super easy to put together!

First you will want to make your flax egg as it needs to sit for about 10 minutes (omit this step if you are using a real egg).

Then you will want to combine all your dry ingredients in a medium size bowl. Give it a good stir until all the ingredients are combined.

Next, in a large bowl combine all the wet ingredients and whisk together until fully incorporated.

Pour the dry flour mixture into the wet ingredients and fold until just combined.

Pour batter into your loaf pan and bake in the preheated oven for 30 minutes.

It’s that simple! For this recipe I used a 5×10 loaf pan. You can definitely use other size pans you will just have to adjust your baking time.

How can I store this gluten free lemon loaf?

If not consumed in one sitting (lol!) this loaf can be stored in an air tight container in the fridge or freezer. Store it in the fridge for up to a week or in the freezer for three months. I like storing my baked goods in the freezer! I like pre slicing the loaf and freezing individual slices. They last much longer in the freezer and only take a minute or two to defrost!

Other vegan recipes you’ll love

Vegan Chocolate Chip Cookies (with Applesauce)

Vegan Whole Wheat Chocolate Chip Cookies

Cannellini Bean Veggie Burgers

Vegan Peanut Butter Crunch Bars

Print

The Perfect Vegan Lemon Loaf

This delicious lemon loaf is made from a mixture of oat flour, tapioca flour and lemon, of course! This loaf is so soft and fluffy and has the perfect amount of sweetness and lemon tang!

Course Snack

Cuisine American

Keyword Gluten Free Lemon Cake, Healthy Lemon Cake, Lemon Cake Recipe, Lemon Loaf Cake

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Calories 205kcal

Ingredients

• 2 ⅔ cup oat flour finely ground
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 flax egg* or 1 real egg
• ½ cup maple syrup or honey
• ½ cup almond milk
• ¼ cup coconut oil melted or applesauce
• ¼ cup fresh lemon juice about 2 lemons
• ½ tsp lemon extract optional
• zest from two lemons

Lemon Glaze

• ¾-1 cup powdered sugar
• 1-2 tbsp fresh lemon juice

Instructions

• Preheat your oven to 350 degrees. Grease your loaf pan with cooking spray and line it with parchment paper (I used a 9×5 loaf pan but you can definitely use other sizes, you will just have to adjust your baking time).
• First you will want to make your flax egg as it needs to sit for about 10 minutes (omit this step if you are using a real egg).
• Combine all your dry ingredients in a medium size bowl: oat flour, baking powder, baking soda and salt. Give it a good stir until all the ingredients are combined.
• Next, in a large bowl combine all the wet ingredients: egg, maple syrup, almond milk, coconut oil, lemon juice, lemon extract and lemon zest. Whisk together until fully incorporated.
• Now, pour the dry flour mixture into the wet ingredients and fold until just combined.
• Pour batter into your loaf pan and bake in the preheated oven for 30 minutes.
• While the loaf is baking, prepare your icing by combining the sugar and lemon juice in a small bowl.
• Remove the loaf from the oven and let it cool for about 15 minutes before removing it from the pan. Drizzle icing over the loaf, slice, and enjoy!

Notes

*to make the flax egg, combine 1 tbsp flax seed meal + 3 tbsp water. Mix in a small bowl and set aside for 10 minutes. 

Nutrition

Calories: 205kcal | Carbohydrates: 42g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 178mg | Potassium: 142mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

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