Vegan Lemon Loaf

When life throws you lemons, make some delicious vegan lemon loaf (gluten-free option).

I’ve been craving lemons like mad lately and what better way to get the lemon-love in than with this delicious vegan lemon loaf, glazed in gooey lemony goodness. Check out the recipe below and there’s a gluten-free option too!

Ingredients & Directions

Estimated time: 65 minutes

Effort/Skill: Medium

Loaf

2 cups flour (gluten-free: use Bob’s Red Mill 1-to-1 baking flour, or your favourite brand)

1 & 1/2 tsp baking powder (gluten-free: use 1 tsp cream of tartar & 1/2 tsp baking soda)

1/4 tsp baking soda

1/2 tsp salt

1 cup cane sugar

zest of one lemon

120 g Riviera lemon vegan coconut milk yogurt

3/4 cup oat milk

2 tbsp lemon juice

1/4 cup avocado oil, or applesauce

1 tsp vanilla extract

optional - 1 tbsp chia seeds

Glaze

2 tbsp coconut oil, desiccated

1/4 tsp salt

1/2 cup cane sugar, pulsed in a blender until fine

1-2 tbsp lemon juice

Directions

1. Preheat oven to 350F. Grease and flour a 9 x 5 loaf pan.

2. In a medium-sized bowl, mix dry ingredients.

3. In a separate bowl, mix wet ingredients well.

4. Gradually add wet ingredients to dry, mixing well.

5. Pour batter into a greased loaf pan (or if you’re making cupcakes, use a greased muffin tin).

6. Bake at 350F for 50-55 minutes. For cupcakes, bake for 15-20 minutes.

7. Glaze: As the loaf cools, in a small saucepan, melt your margarine or oil for the glaze. Make your powdered sugar in the blender, or use a powdered sugar of your choice. Add the sugar, salt, lemon juice, vanilla to the oil and stir well.

8. Pour the glaze over the cooled loaf, let it cool again and be sure to taste test it!