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Vegan Lemon Poppyseed Loaf

Vegan Lemon Poppyseed Loaf

Vegan Lemon Poppyseed Loaf

Vegan Lemon Poppyseed Loaf


For the Loaf:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar or coconut sugar

2 tbsp. poppyseeds

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Zest of 2 lemons

1/3 cup lemon juice (from the zested lemons)

1/2 cup unsweetened almond milk or other plant-based milk

1/4 cup melted coconut oil or vegetable oil

1 tsp. vanilla extract

For the Lemon Glaze:

1 cup powdered sugar

2 tbsp. lemon juice


Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, poppyseeds, baking powder, baking soda, and salt.

Add the lemon zest to the dry ingredients and whisk to combine, making sure the zest is evenly distributed.

In a separate bowl, whisk together the lemon juice, unsweetened almond milk, melted coconut oil, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.

While the loaf is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.

Once the loaf is baked, remove it from the oven and let it cool in the pan for about 10 minutes.

Then, carefully lift it out using the parchment paper overhang and transfer it to a wire rack.

Drizzle the lemon glaze over the cooled loaf.

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