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Gluten-Free Vegan Lemon Loaf

This is the perfect lemony treat for anytime, for almost anyone. Here's the recipe for my new favorite gluten-free vegan lemon loaf.

Course Dessert
Cuisine American
Keyword Gluten Free, Lemon, Vegan
Prep Time 10 minutes
Cook Time 1 hour

Ingredients

  • 2 1/4 cup Gluten-free flour substitute (such as Bob's Red Mill 1 to 1)
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Plant-based butter
  • 1 cup Sugar
  • 2/3 cup Plant-based vanilla yogurt
  • 1 tbsp Lemon juice
  • 2 tbsp Grated lemon peel (from about 2 lemons)
  • 2 tsp Plant-based egg substitute (and the water to activate it, according to package instructions)
  • 2 tbsp sugar (for the topping)
  • 3 tbsp Gluten-free flour (for the topping)
  • 3 tbsp Unsweetened shredded coconut (for the topping)
  • 1-2 tbsp Plant-based butter (for the topping)
  • 1/2 cup Confectioner's sugar (for the glaze)
  • 1-2 tbsp Plant-based milk (for the glaze)

Instructions

  1. Prepare a loaf dish by lining the bottom with parchment paper and spraying the sides with non-stick spray.

  2. In a small bowl, mix together all the topping ingredients and set aside.

  3. In a medium bowl, combine the flour, baking soda, and baking powder and set aside.

  4. In a large bowl, cream together the butter and sugar for the batter. Add the prepared egg substitute, lemon juice, lemon peel and yogurt and stir until combined.

  5. Add the dry ingredients to the bowl with the wet ingredients and stir to combine. Pour the batter into the loaf dish and sprinkle with the topping mixture.

  6. Bake for 60-75 minutes at 350°, or until a toothpick inserted into the loaf comes out clean. Allow to cool slightly.

  7. Combine the confectioner's sugar and milk in a small bowl to make a glaze. Drizzle the loaf with the glaze, slice, and enjoy!