Vegan Glazed Lemon Poppy Seed Loaf

Front view on a half sliced vegan lemon poppy seed loaf with some more icing in the background.

Vegan Glazed Lemon Poppy Seed Loaf

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.

Prep Time10

Cook Time40

Total Time50

Course: bread

Cuisine: American

Keyword: Vegan

Servings: slices

Calories: 246kcal

Author: Jessica Laroche

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.
Nutrition: please note that the nutritional information is an estimate per serving (without icing) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition