Vegan Lemon Loaf Cake

completed sliced lemon loaf against a white background

4.94 from 33 votes

This Vegan Lemon Loaf cake is so delicious and so easy to make! It only requires one pot, simple ingredients, and will become your new favorite eggless and dairy free cake!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: -8 servings

Calories: 284kcal

Author: Toni Okamoto

Equipment

Ingredients

1 ½ cups of all-purpose flour or whole wheat flour
¾ cups of granulated sugar (depending on your sweet tooth)
1 teaspoon of baking soda
½ teaspoon of salt
1 ½ teaspoons of vanilla extract
1 teaspoon of white or apple cider vinegar
¼ cup + 1 tablespoon of canola or vegetable oil
1 cup of water
1 ½ tablespoons of lemon juice
1 ½ tablespoons of lemon zest

Instructions

Preheat the oven to 350 degrees (175 degrees C). Lightly grease a bread load pan.
In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth.
Pour the batter into the pan.
Bake for 45 to 50 minutes. Test by sticking a toothpick in the middle. If the toothpick comes out dry, the loaf is done.

Notes

Don’t overmix the batter: If you overwork the gluten, it can lead to dense and un-risen eggless lemon cake.

For easier cake removal: It can be a good idea to line the loaf pan with parchment paper. Leave two flaps over the edges (to pull on after baking for easy cake release).

Make sure the loaf is completely cool before glazing: Otherwise, you’ll melt the glaze, and it will run down the sides of the cake and soak into the cake like a syrup (which tastes delicious but affects the moisture and doesn’t have the correct ‘look’).

Nutrition