This Vegan Lemon Loaf Cake is a delightful treat that perfectly balances sweetness and tanginess, making it an irresistible choice for dessert lovers. Inspired by the popular Starbucks version, this recipe is completely plant-based, yet it delivers the same moist, tender crumb and bright citrusy flavor. Whether you’re vegan or simply looking to explore more dairy-free options, this loaf is a showstopper.
The secret to its rich flavor lies in the use of fresh lemon juice and zest, which give the cake its vibrant and zesty aroma. Paired with a hint of vanilla, these ingredients create a light and refreshing flavor profile. Using applesauce as an egg replacement ensures the cake remains moist while keeping it soft and fluffy. A drizzle of silky lemon glaze on top not only adds an extra punch of flavor but also gives the loaf a bakery-quality finish.
This lemon loaf is perfect for any occasion, from a simple afternoon tea to a festive gathering. It’s easy to prepare with pantry staples and comes together in just a few steps. The best part? You can enjoy all the indulgence of a Starbucks-style treat, knowing it’s homemade and free from animal products. Give it a try—you’ll find it hard to stop at just one slice! 🍋
Vegan Lemon Loaf Cake
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar (or coconut sugar for a less refined option)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (180ml) plant-based milk (like almond, soy, or oat)
- 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
- 1/4 cup (60ml) neutral oil (like canola, vegetable, or melted coconut oil)
- 2 teaspoons lemon zest (from fresh lemons)
- 1 teaspoon vanilla extract
- 1/4 cup (60g) unsweetened applesauce (acts as an egg replacement)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar (sifted for smoothness)
- 2–3 tablespoons fresh lemon juice
Instructions
1. Prepare the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Mix the Wet Ingredients:
In a separate bowl, combine plant-based milk, lemon juice, oil, lemon zest, vanilla, and applesauce. Whisk well until smooth.
4. Combine:
Gradually add the wet ingredients to the dry ingredients. Stir until just combined—don’t overmix, or the cake may become dense.
5. Bake:
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool:
Let the loaf cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
7. Make the Glaze:
In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable. Adjust the thickness by adding more sugar or juice as needed.
8. Glaze the Cake:
Once the loaf is completely cool, drizzle the lemon glaze over the top. Let it set for a few minutes before slicing.
Tips:
- For an extra lemony flavor, add 1 teaspoon of lemon extract to the wet ingredients.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Enjoy your homemade vegan lemon loaf that tastes just like (or better than) Starbucks! 🌟
