Vegan Lemon Loaf



1 1/2 cups all purpose flour

1 cup almond flour

1 teaspoon baking powder

1 cup sugar

3/4 cup non dairy milk

Juice and zest of 2 lemons

1/4 cup canola oil

For the glaze

1/23/4 cup confectioner’s sugar

1 tablespoon lemon juice

1 teaspoon non dairy milk


Pre heat the oven 350F

Grease and flour an 8 x 4 x 2 1/2 inch loaf pan or line with parchment paper.

  1. In a large bowl combine the flour, almond flour, baking power and sugar.
  2. In another bowl whisk together the milk, lemon zest and juice and canola oil.
  3. Add the wet ingredients into the dry, stir to combine but do not over mix.
  4. Pour the the batter into the prepared loaf pan, place in the preheated oven for 40-50 minutes or until a toothpick inserted into the middle comes out clean.
  5. Allow to cool for 5 minutes then remove the cake from the pan and transfer to a baking rack to thoroughly cool.
  6. To make the glaze, mix together the lemon juice and confectioner’s sugar until it is well combined. If the mixture is too runny add a little more confectioner’s sugar. If it’s too thick add a teaspoon or two of non dairy milk.
  7. When the cake is thoroughly cool pour over the glaze. Allow to set, then serve.

Keywords: vegan, vegan baking,

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