Indulge in the delightful balance of natural sweetness, fantastic texture, and the perfect touch of lemony goodness with this vegan lemon loaf. It’s a wholesome and nutrient-dense treat that’s satisfying and delicious.
This recipe was originally published in July 2020. It has been updated for content and photos.
This fantastic pound cake is perfect for entertaining, or freezing for when a snack craving strikes.
Just like my orange cranberry bread, this tasty treat is dairy-free, oil-free, sweetened with dates, and incredibly delicious with perfect lemon flavour.
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⭐⭐⭐⭐⭐ Yet another knocked one out of the park recipe!! This Vegan Lemon Loaf is filled with lemony scrumptiousness. I used two large lemons, so there were more like 4 T lemon juice in the glaze… 😉 I also grated whole nutmeg, which always raises the bar on the spices IMO. Many thanks, Rosa, for yet another outstanding WFPB experience! – Nancy
Why you’ll love it
This vegan lemon cake is different from most, and here are a few reasons I think you’ll love it.
- No added sugar. This delicious vegan lemon bread is sweetened using JUST dates. And that includes the glaze! (NO highly processed powdered sugar here.)
- No refined flour. Oat flour and brown rice flour make this loaf nutrient-dense and wonderfully wholesome, especially when compared to white flour. This has the added bonus of making this dessert naturally gluten-free.
- Low fat. This dessert is virtually fat-free by using unsweetened applesauce and no oil to make this loaf suitable for a WFPB (whole food plant-based) diet. (No, not even vegan butter or coconut oil.)
- Delicious + lemony!
Ingredients
Here’s what you’ll need to make this delicious and healthy vegan lemon loaf recipe.
- Dates: Remove the pits from Medjool dates, or choose pitted dates.
- Flour: I’m using a combo of brown rice flour and oat flour. If you don’t have one or both, you can make them by blending up oats and/or rice in a strong blender.
- Lemons: Freshly squeezed is best and highly recommended.
- Apple sauce: Choose unsweetened apple sauce to keep this dessert refined sugar-free.
- Spices: A little cinnamon, nutmeg, and ground ginger add depth of flavour, but you may omit or double up if you prefer.
- Baking powder + soda: Our rising agents, so make sure to use fresh and active ingredients.
Instructions
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Add the dates and water to a small blender and process until smooth. (photo 1)
Then add all the dry ingredients to a large mixing bowl and whisk until combined. (photo 2)
NOTE: If you don’t have a strong blender or your dates are very dry, soak them first for 15 minutes in warm water, then drain them and process.
Then add the wet ingredients using 1.5 cups of the date syrup you just made (and NOT more). (photo 3)
Stir to combine and pour into a baking pan. Bake until a toothpick comes out clean and dry. (photo 4)
While your loaf is in the oven, prepare the lemon glaze. Add 2 tablespoons of freshly squeezed lemon juice to the remaining date syrup and mix.
Drizzle the glaze over your lemon bread once it has cooled to room temperature. Then let it rest for a few minutes to set before slicing.
Storage
Leftover slices of this vegan lemon loaf cake can be stored in an airtight container in the fridge for up to 5 days.
Or you may freeze it airtight in a freezer-safe container for up to 3 months.
Expert Tips + Recipe Notes
- Use active baking powder. Oat and rice flour are denser than white flour and need a little extra to rise nicely. If your baking powder is very old or has been open in your pantry for 6+ months, it may start to lose its effectiveness. Test it before using it if you’re unsure.
- If you don’t have a high-speed blender or your dates are very dry, soak them first for 15 minutes in hot water, and then drain them. This will soften the dates, making them easier to blend.
- Don’t dump all the date syrup into the loaf. Make sure to follow the instructions carefully. Use only 1.5 cups of your syrup, and reserve the rest for the glaze.
- To maximize the juice you get from a lemon, you may soak whole lemons in a bowl of hot water for 30 minutes, or microwave them for 10-20 seconds. You may also roll lemons on a countertop with your hands to get the juices flowing.
- For the glaze. Mix 2 tablespoons of lemon juice into the date syrup and taste the mixture. Add more lemon juice until the desired lemony flavour is reached.
- The spices are subtle in flavour, since the lemon is the star of this dessert. For stronger spice, double the cinnamon, ginger, and nutmeg called for in the recipe.
- Cool your vegan lemon loaf to room temperature before glazing. Once glazed, let it rest for a few minutes so it slightly hardens before slicing.
- If you don’t have a square baking dish, you may use a loaf pan and bake for approx 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
More delicious and healthy vegan sweet breads
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
Dry Ingredients
- 150 grams oat flour approx. 1.5 cups
- 100 grams brown rice flour approx. ⅔ cup
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
Wet Ingredients
- 1 cup pitted dates packed
- 1.5 cups water
- ⅓ cup unsweetened applesauce
- 2 tablespoons lemon zest
- ⅓ cup lemon juice you'll need about 2 medium lemons
For the lemon glaze
- the remaining date syrup
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350℉/176℃ and line a 9-inch square baking pan with parchment paper.
- Add your dates and water to a high-speed blender and process until smooth to make date syrup. Set it aside.
- Whisk all the dry ingredients in a large bowl. Then add the applesauce, lemon zest, lemon juice, and 1.5 cups worth (NOT more) of the date syrup you just made. Stir until combined. (Reserve the remaining date syrup for the glaze.)
- Transfer the batter to your baking dish and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Remove it from the oven and let it cool for at least 10 minutes. Then transfer the loaf to a cutting board or cooling rack to completely cool.
- Meanwhile, add 2 tablespoons of lemon juice to the remaining date syrup and mix. (Taste it and add more lemon juice, if preferred.) Then drizzle the glaze on your lemon loaf and let it rest for a few minutes to set before slicing into 16 squares.
Notes
- Use active baking powder. Oat and rice flour are denser than white flour and need a little extra to rise nicely. If your baking powder is very old or has been open in your pantry for 6+ months, it may start to lose its effectiveness. Test it before using it if you’re unsure.
- If you don’t have a high-speed blender or your dates are very dry, soak them first for 15 minutes in hot water, and then drain them. This will soften the dates, making them easier to blend.
- Don’t dump all the date syrup into the loaf. Make sure to follow the instructions carefully. Use only 1.5 cups of your syrup, and reserve the rest for the glaze.
- To maximize the juice you get from a lemon, you may soak whole lemons in a bowl of hot water for 30 minutes, or microwave them for 10-20 seconds. You may also roll lemons on a countertop with your hands to get the juices flowing.
- For the glaze. Mix 2 tablespoons of lemon juice into the date syrup and taste the mixture. Add more lemon juice until the desired lemony flavour is reached.
- The spices are subtle in flavour, since the lemon is the star of this dessert. For stronger spice, double the cinnamon, ginger, and nutmeg called for in the recipe.
- Cool your loaf to room temperature before glazing. Once glazed, let it rest for a few minutes so it slightly hardens before slicing.
Toni says
Hi, I really want to make this bug I don’t have apple sauce and can’t get to the shops. Can I use mashed banana instead?
Rosa says
I haven’t specifically tested it this way, but if you can mash it down very well to get an apple sauce consistency, I believe it should work out well. Enjoy!
Nancy W. says
Yet another knocked one out of the park recipe!! This Vegan Lemon Loaf is filled with lemony scrumptiousness. I used two large lemons, so there were more like 4 T lemon juice in the glaze… 😉 I also grated whole nutmeg, which always raises the bar on the spices IMO. Many thanks, Rosa, for yet another outstanding WFPB experience!
Rosa says
Thrilled you enjoyed it Nancy. You’re very welcome, and as always, I appreciate you taking the time to leave a review. 🙂
Margaret says
Hi Rosa,
This recipe is delicious but I would like to try reducing the sugar grams a bit. Do you have any experience with reducing the amount of date syrup used? Wondering if I could substitute 1/2 cup plain water or water thickened with a plant based thickener such as chia seeds or glucomannan? I know sweeteners play a role in baking so not sure if the date syrup can be changed.
Jo S says
This is so good, nice and lemony! Two subs I had to make because I was just using up what I had in my pantry – still turned out delicious: I didn’t have quite enough dates so I added some dried figs; didn’t have rice flour so used mostly oat flour and about 1/4 cup whole wheat flour.
Rosa says
So glad you enjoyed Jo. Thanks very much for the review. 🙂
shan says
Made this in a square cake pan, 375F at 40 min. It baked beautifully and the texture was wonderful. Would this taste more like a traditional lemon loaf if I left out the spices? I don’t think I’m a fan of these spices in a lemon loaf.
Many thanks!
Rosa says
Hi Shan, thanks for your feedback. Absolutely you may leave out the spices for a more traditionally flavoured lemon loaf. 🙂
Chitra says
How can I substitute applesauce…it is hard to find in India?
Rosa says
Hi Chitra, I haven’t tried this without the applesauce, but I believe the same amount of mashed banana should yield similar results.
Melanie J Graffius says
It’s quite simple to make your own applesauce. Wash and Peel (or not – up to you), core and chop your apples. (A sweeter apple like a gala works better than a tart one like a granny smith.) Add water until mostly covered (you can add a cinnamon stick if desired), a pinch of salt and simmer until apples are falling apart. Remove from heat, strain the juice (can be saved for drinking) taste for sweetness and add some sugar if desired. Use an immersion blender, food processor, blender or food mill to make your cooked apples smooth. Cover and refrigerate when cool and Enjoy…
Gail Thieme Kelly says
I’m so glad you mentioned baking powder needing to be somewhat fresh. My muffins have been coming out flat and now I know why-mine is 10 yrs old🥺i don’t bake too much! Now I’m pumped, thank you love your recipes!
Rosa says
Glad I could help Gail. 🙂
Sigrid says
Hey! So excited to try this recipe, it looks great! But I don’t have any brown rice flour. I do have a lot of other flours. Can I make it with another one? Or use extra oat flour?
Thanks in advance!
Rosa says
Hey Sigrid, all oat flour should work, although I didn’t specifically try it that way. I’ve made tons of other breads/loaves using all oat with great results. I love the excitement, and hope you enjoy! Please report back. 🙂