This vegan lemon poppy seed loaf is soft, fluffy and packed with bright lemony flavors. It is easy to prepare and makes for a healthier loaf. Even the glaze is wholesome and made using cashews! Dairy-free, made without granulated refined sugar and very flavorful.
Since sharing my single-portion lemon blueberry mug cake a while back, I have had in mind to make a slice-able vegan lemon bread to share with people. But not any lemon loaf, one with ALL the frosting!
And here it is: a generously glazed and ultra zesty lemon cake that's moist, light and super tender. It actually does taste like a vegan lemon pound cake. The "popping" from the poppy seeds within the super flavorful tart and sweet loaf is what makes it even better. It is easy to throw together and holds pretty well for a few days.
You'll also love the healthier glaze that's made with cashews and vanilla extract. It is creamy and feels very rich, without being packed with refined powdered sugar. You can even make it with some more lemon juice or zest to add a little more tartness to the loaf.
Make it for Easter, Mother's day, baby showers or just for tea time. You can decorate it with berries and more lemon zest to make it look festive too. It is my favorite loaf for springtime and we even enjoy it for breakfast. Everyone will love it!
Ingredients you'll need
- All-purpose flour: you can use a portion of whole wheat flour, but no more than half of the total amount. It will make your loaf denser though, but still will be good.
- Baking powder: leveling agent.
- Poppy seeds: we need poppy seeds for a poppy seed loaf!
- Ground flax seeds: when mixed with water, it acts like eggs.
- Melted coconut oil: use refined to avoid a coconut flavor.
- Plant-based milk: any kind will work, choose an unflavored and unsweetened type.
- Maple syrup: sweetener of choice. Although I have not tried it, I believe that agave nectar would work. Do not substitute for granulated sugar.
- Lemon juice and zest: you will need 1-2 fresh lemons. I would try to use organic lemons if possible since you will use the zest in the recipe.
- 1 batch of vegan cashew icing (optional)
How to make it
Get ready by pre-heating the oven to 350º, line a loaf pan with parchment paper and zest/juice the lemons.
Make the batter
Start by combining the ground flax and water in a small bowl, stir and set aside. It will thicken slightly and even form a loose gel, which will act as a binder, just like eggs.
During that time, in a large bowl, combine the flour, baking powder, poppy seeds and lemon zest. Stir well and make sure to break up the zest clumps with a spoon/spatula.
Then, in a medium bowl, add the coconut oil and melt using the microwave for 30-60 seconds. Add the maple syrup, plant-based milk, lemon juice and flax egg to the oil and stir well.
Pour the wet mixture over the dry and stir. It should be a fairly thick batter that's also quite sticky.
Bake
Pour the batter into your prepared loaf pan and spread to the edges using a spatula. It can be a little sticky, so you might have to work at it so it spreads well.
Bake in the oven for about 40 minutes or until a toothpick comes out clean.
Let the bread cool down for at least 10-15 minutes right in the loaf pan before removing by pulling on the parchment paper. And let the loaf cool down completely before adding the glaze.
Top with the glaze
Make the cashew icing and pour over the loaf. Use a spatula to help it spread all over the lemon cake and to make it drip on the sides. You can also decorate the loaf with berries, lemon zest and some extra poppy seeds. Slice and enjoy!
Watch how to make it
Baking tips
- This lemon loaf isn't that yellow, because I didn't want to use food coloring. But, feel free to add a tiny pinch of turmeric to the batter to make its color a little brighter. Make sure not to add too much so you don't taste it!
- You will notice the batter being quite thick. As seen in the video, I have to help the batter spread to the edges. The batter thickens while resting, so the video shows a batter that might be a little thicker then what you will have, since I have more wait time in between the different cooking steps for video/picture purposes.
- Ovens vary a lot! I have to cook mine for 40 minutes, but be sure to check the doneness by poking a toothpick in the loaf, it should come out clean! If not, add a few extra minutes of cooking. Keep in mind that the loaf will keep cooking a little longer after out of the oven too.
- Try to resist opening the oven for the first 35-40 minutes of cooking as it can make the loaf sink in the middle!
- I love using parchment paper: it allows the bread not to stick even without greasing the pan, but also, leaving some extra length on the sides makes it easier to simply get the whole loaf out by pulling on the edges of the paper.
- You really have to let the loaf cool down completely before pouring the glaze over. Also, you can make the icing ahead of time so it has time to chill in the fridge.
Storage
Keep leftovers at room temperature for about 24 hours, but then transfer in the fridge for up to 4 days in a covered container.
I was worried the glaze would soak into the bread quickly, but I was happily surprised! I glazed my whole loaf and we ate it over a few days without it becoming a mush.
You can freeze the loaf, but I would definitively keep the glaze apart in that case as I don't think the glaze would thaw very well. Slice it and freeze individual pieces so you can easily grab-and-go one portion at the time.
FAQ's
I haven't tried it, but I don't think you can use an oil-free common replacement such as apple sauce or mashed bananas. I'm worried the loaf will be too heavy and wet.
This loaf has a moderate lemon flavor, so if you want a good punch of zesty flavor, then add more lemon zest! Do NOT add more lemon juice though. You could also add some lemon juice/zest to the cashew glaze.
I think you could, but the flavor might not be exactly the same. Also, you need some lemon zest to really boost the lemony flavor.
Other bread recipes you might like
- Buckwheat bread
- Apple cinnamon bread
- Whole grain oat milk bread
- Whole wheat vegan buns
- Vegan focaccia bread
- Homemade whole wheat tortillas
- Buckwheat wraps
- 5-Ingredient banana bread
I hope you like this vegan lemon loaf as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.
Vegan Glazed Lemon Poppy Seed Loaf
Ingredients
- 2 tbsp ground flax seeds + ¼ cup water
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tbsp poppy seeds
- 2 tbsp lemon zest
- ⅓ cup lemon juice - I used freshly squeezed
- ½ cup maple syrup
- ½ cup refined coconut oil - melted
- ¼ cup plant-based milk
- 1 batch of healthy cashew icing - optional
Instructions
- Pre-heat the oven to 350º. Line a loaf pan with parchment paper.
- In a small bowl, combine the ground flax with the ¼ cup of water. Whisk and set aside.
- In a large bowl, combine the flour, baking powder, poppy seeds and lemon zest.
- In a medium bowl, combine the melted coconut oil, plant-based milk, lemon juice and maple syrup. Stir well. Then, add the flax mixture and combine.
- Pour the wet mixture over the bowl with the flour and stir to combine. The batter will be thick and a little sticky.
- Transfer the batter to the prepared loaf pan and use a spatula/spoon to spread it to the corner.
- Bake for about 40 minutes or until a toothpick comes out clean.
- While the loaf is baking, make the cashew icing (can also be made ahead). Once the loaf is done, let it cool down in the loaf pan for about 10-15 minutes, then remove it by pulling on the parchment paper and let it completely cool down before pouring the icing over. Slice and enjoy!
Video
Notes
- Store any leftovers at room temperature for up to 24 hours, then transfer to the fridge for longer storage. I was happily surprise on how the loaf and glaze stored well together, even though the bread soaked on it just a little. If you want to freeze it, then you must keep the loaf apart from the glaze.
- The loaf isn't that yellow, because I didn't want to use any food coloring. You can add a tiny pinch of turmeric to add a brighter color, but make sure not to add too much so you don't taste it!
- You can use a combination of 1 cup all-purpose flour + 1 cup whole wheat flour, but expect a bread that's more dense.
- You will notice the batter being quite thick. As seen in the video, I have to help the batter spread to the edges. The batter thicken while resting, so the video shows a batter that might be a little thicker then what you will have, since I have more wait time in between the different cooking steps for video/picture purposes.
- Try to resist opening the oven for the first 35-40 minutes of cooking as it can make the loaf sink in the middle!
- You can add some lemon juice/zest to the cashew icing as well.
Pin it for later!
Leave a Reply