Vegan Lemon Loaf Cake

5 from 5 votes

Infused with lots of fresh lemon zest and juice, this tart and sweet Vegan Lemon Loaf Cake is a quick and delicious dessert that you can enjoy all year round.

Prep Time15

Cook Time50

Additional Time1

Total Time2 5

Course: Cake

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 274kcal

Author: Faith VanderMolen

Equipment

Ingredients

2 tablespoons lemon zest*
¼ cup freshly squeezed lemon juice
¾ cup non-dairy milk room temperature
½ cup melted coconut oil cooled
¾ cup cane sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups flour

LEMON GLAZE

1 cup powdered sugar
1-2 tablespoons lemon juice

US Customary - Metric

Instructions

Start by preheating your oven to 350 °F and grease a standard size 9x5 loaf pan with cooking spray or lining it with parchment paper. Set it aside.
Into a large mixing bowl, zest 2-4 lemons until you get 2 tablespoons worth of lemon zest. Don't skimp on the amount as the zest adds lots of lemon flavor!
Next, whisk in the fresh lemon juice, non-dairy milk, melted coconut oil and cane sugar until smooth. Make sure the coconut oil doesn't start solidifying during this step. If it starts to turn hard, you may need to briefly microwave these ingredients to make it liquid again.
Whisk in the baking powder, baking soda and salt.
Lastly, stir in the flour until a smooth batter forms.
Pour the batter into your prepared loaf pan and bake the cake for 45-50 minutes or until the middle has risen and the outside is golden brown.
Remove the cake from the oven and allow it to cool completely while you prepare the lemon glaze.
To make the lemon glaze, place 1 cup of powdered sugar into a bowl and stir in 1 teaspoon of lemon juice at a time until you reach a thick, yet pourable consistency. Once the cake has cooled completely, pour the glaze overtop of the cake and spread it out as desired.
Slice and enjoy!

Notes

*It's best to get zest from wax-free, organic lemons if possible!

If you are able to prepare ahead, bring the non-dairy milk and melted coconut oil to room temperature so that when you whisk them together the coconut oil doesn't turn solid.

Nutrition