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Gluten & Oil-free Vegan Lemon Cake

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Gluten & Oil-free Vegan Lemon Cake that literally takes 10 minutes to put in the oven! You are going to want to eat this lemon loaf all day. As a breakfast, as an afternoon snack...
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 slices
Calories 199 kcal

Ingredients
  

  • WET INGREDIENTS:
  • 2/3 cup/163g plain vegan yogurt
  • 1/3 cup/78 ml non-dairy milk I used almond milk
  • 1 cup/200g of light brown organic sugar or coconut sugar
  • zest of 2 lemons approximately 1 tablespoon
  • Juice of 2 lemons 🍋
  • 1/2 teaspoon vanilla extract
  • DRY INGREDIENTS:
  • 1 and 1/2 cups/200g of oat flour or quinoa flour
  • 1 and 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • LEMON GLAZE:
  • 1/4 cup/30g light brown organic sugar or coconut sugar
  • juice from 2 lemons

Instructions
 

  • Preheat oven to 350°F/180c. Line a loaf pan with parchment paper and Set aside.
  • In a large mixing bowl whisk together the wet ingredients.
  • Add the flour to the top of the wet ingredients. Sprinkle the baking powder, baking soda. Whisk everything together until fully combined. Don't over mix. Pour the cake batter into your prepared loaf pan.
  • Bake for 45-55 minutes or until the toothpick inserted in the middle comes out clean. I always bake mine for the full 55 minutes. If you find it getting to brown tent it with foil for the last 10 minutes. (I've never had to do that but ovens can vary)
  • Lemon Glaze: While the cake is baking, in a bowl whisk together the sugar and lemon juice and set aside.
  • Remove the loaf from the oven when baked. While still warm poke some holes usng bthe game tester, then brush the lemon glaze over the top of the vegan loaf with a pastry brush or evenly drizzle it over with a spoon. Let cool in the pan for another 15 minutes and then remove from the pan to place the loaf gently onto a cooling rack.
  • Let fully cool before slicing and Enjoy!

Notes

Make sure you bake for the amount of time written in the recipe. it may look brown and ready to come out in like 30 minutes, but it really needs to be baked for the specified time, otherwise, it will be soft & undercooked.
Delicious for breakfast, brunch, or as a Lovely spring lemon dessert served as is or with dairy-free whipped topping and fresh or macerated strawberries! 
Store the leftovers in the fridge and consume within 3 days.

Nutrition

Serving: 1sliceCalories: 199kcal
Keyword breakfast, easytomake, loaf, snack, vegan, vegan lemon loaf, vegan lemon bread, lemon dessert, vegan pound cake, spring brunch recipe, lemon loaf vegan
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