Vegan Lemon Loaf
This Vegan Lemon Loaf Recipe is soft, moist and completely irresistible. Comes together in one bowl & uses simple pantry ingredients and better for you than the lemon loaf from Starbucks. This healthier version is gluten free, dairy free, paleo friendly with low carb & keto options!
Ingredients
- 1/4 cup refined coconut oil , melted and cooled. May sub with avocado oil or other neutral oil
- 1/2 cup pure maple syrup For low-carb and keto, use Lakanto Sugar-free maple syrup or your preferred liquid sweetener instead.
- 1/2 cup unsweetened applesauce , for low carb, sub with sour cream or keto-friendly yogurt.
- 2 Tbsp lemon zest about 2 lemons
- 1/3 cup lemon juice about 2 lemons
- 2 tsps pure vanilla extract
- 2 tsp baking powder
- 2 cups superfine almond flour
- 3/4 cup tapioca starch or arrowroot starch
- 1/4 cup coconut flour
- 1 tsp fine sea salt
For the glaze
- 1/3 cup coconut butter (manna) We love this brand. You can also sub with powdered sweetener of your choice and mix that with some unsweetened almond milk until it reaches a thick glaze consistency if you don't have coconut butter.
- 1 tsp pure maple syrup For low-carb and keto, use Lakanto Sugar-free maple syrup or your preferred liquid sweetener instead.
- 1 tsp lemon juice + zest for garnish
Instructions
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Preheat oven to 350F. Line an 8x4 loaf pan with parchment paper.
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In a large bowl, whisk together the melted coconut oil, maple syrup, applesauce, lemon juice, lemon zest, and vanilla extract and whisk to combine.
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Place a large mesh sieve over bowl and sift in baking powder, almond flour, tapioca flour , coconut flour and salt. Stir until well combined with no lumps.
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Transfer batter to loaf pan.
Bake for 35-42 minutes, or until toothpick comes out clean. Remove from oven & cool for at least 30 minutes to set.
For the glaze
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Mix together ingredients for glaze.
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Drizzle glaze over bread. Cut into slices and enjoy.
Recipe Notes
How to store
Store leftover lemon bread in an airtight container in the fridge. It will stay fresh for about a week. You can also store it tightly wrapped in aluminum foil if it's unfrosted.
How to freeze
You can store loaf cake in the freezer with or without the frosting. It's best to store any frosted leftovers in an airtight container with a lid. For an unfrosted loaf, you can either wrap it tightly in plastic wrap and then store in a resealable ziptop bag or in a resealable container.
Frozen lemon bread lasts for up to 2 months. Before you serve it, thaw it overnight in the fridge and bring it back to room temperature.