Vegan zesty lemon loaf

Vegan zesty lemon loaf

For a cake that is fluffy, zingy and sweet, you’ve got to try this vegan zesty lemon loaf.

Combining the fresh and tangy flavour of lemon with the sweet and satisfying notes of coconut, sugar and vanilla, this loaf is sure to be a crowd-pleaser.

Enjoy a slice of this loaf with a cup of tea, as a sweet option for dessert, or wrap it up in a container and make it the ultimate lunchbox snack.

Vegan zesty lemon loaf


2 cups plain flour

1 ½ teaspoons baking powder

¾ teaspoon salt

¼ teaspoon baking soda

1 cup sugar

¾ cup coconut milk

½ cup plain coconut yoghurt

¼ cup vegetable oil

¼ cup lemon juice

Zest of 2 lemons

1 teaspoon vanilla essence


½ cup icing sugar

1 tablespoon lemon juice

1 teaspoon water

1 teaspoon poppyseeds or shredded coconut, to garnish


Preheat the oven to 180°C.

In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredients and mix until just combined.

Using a fine grater, grate the zest of the lemon then cut in half and juice, reserving one tablespoon of the juice for the icing mixture. Add the lemon zest and juice to the batter and stir gently.

Pour the batter into a loaf tin, place in the oven and bake for 50 minutes. When done, remove the loaf from the oven and cool on a wire rack.

Mix the icing sugar, the reserved tablespoon of lemon juice, and one teaspoon of water.

Once the loaf has cooled, drizzle over the icing mixture and sprinkle with shredded coconut or poppy seeds.


This recipe was originally published in our article Vegan snacks: 3 plant-based treats ideal for work, school, picnics.

Danielle Phyland - writer - SHE DEFINED

Danielle Phyland

Danielle Phyland is an avid traveller and loves to explore all corners of the globe.

With a professional career in tourism and business development, she loves experiencing the hospitality of local businesses.

A casual crafter and passionate home cook, Danielle is based in the creative northern suburbs of Melbourne, Australia.