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Healthy Vegan Lemon Loaf - This vegan lemon loaf is moist, fluffy, and lemony with no dairy or eggs! [alt. text: lemon loaf with glaze and two slices taken out of it. Leaves hang from the top left corner, a pink towel in the bottom right, and a cutting board with lemons and a zester. Food photography]

Healthy Vegan Lemon Loaf

This vegan lemon loaf is moist, fluffy, and lemony with no dairy or eggs!
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Universal
Servings 8

Ingredients
  

  • 1 cup white whole wheat flour
  • 1 ½ cup + 2 tablespoons all purpose flour
  • 2 tablespoons flaxseed meal completely optional; see notes!
  • ½ teaspoon salt
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 9 tablespoons cane or coconut sugar add more if using coconut
  • ½ cup avocado oil or other neutral oil
  • 1 ⅓ cup nondairy milk I used oat
  • cup lemon juice about 2 lemons
  • 3 tablespoons lemon zest about 1 lemon
  • 1 ½ tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

Instructions
 

  • In a medium bowl, combine the milk with apple cider vinegar and lemon juice. Mix and set aside to thicken for 10 minutes. Preheat oven to 325 degrees Fahrenheit and line a loaf pan with parchment paper.
  • In a large bowl, whisk together the dry ingredients: white flour, white whole wheat flour, baking powder, baking soda, salt, and flaxseed meal if using. Then whisk in all the wet ingredients: sugaravocado oil, milk mixture, and vanilla.
  • Pour the batter into the prepared loaf pan and bake for 55-65 minutes until it springs back when lightly pressed and a toothpick comes out clean. Let it cool in the oven and don't slice until cooled. Enjoy!

Notes

FLAXSEED MEAL: this is completely optional!! The only reason I put it there is to add nutritional value, like fiber and protein. The texture does not change with or without it.
SUGAR: I used unrefined cane sugar, but pretty much any 1:1 granulated sugar will work! The only other one I have experience with is coconut sugar; in which case you will need to add 1-2 tablespoons to get the same amount of sweetness.
AVOCADO OIL: avocado oil is my favorite because of it’s unsaturated fats and omega-3s, but any neutral oil will work! I have tried reducing 3 tbsp of oil with more milk, which worked, but wasn’t as good. Choose which you’d rather have; less oil or a more moist cake (I’ll keep making it with ½ cup)!