Vegan Lemon Bread (wfpb Copycat of Starbucks Lemon Loaf)

Vegan lemon bread made from healthy whole wheat flour, almond four, apple sauce and a lot of fresh lemon juice give this cake this special texture and taste.

This delicious juicy lemon loaf recipe, optionally with lemon icing made from raw cane sugar and lemon juice, is ideal for a quick dessert, brunch or the next cup of tea or coffee.

A homemade vegan lemon loaf that is prepared in no time.

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Do you also like lemon desserts? Then this alternative to the Starbucks lemon loaf is just right for you.

We use apple juice, apple sauce and maple syrup as sweeteners and you get this great cake with refreshing lemons.

What do I need for an easy vegan lemon loaf?

Here you will find a brief overview of which ingredients are included in the cake. You can find the exact quantities below in the recipe card.

Dry Ingredients

Whole Wheat Flour (or spelt)

Almond Flour

Potato Starch

Baking Powder

Baking Soda

Moist Ingredients

Maple Syrup

Apple Juice, unfiltered

Soaked Cashew Nuts

Applesauce, unsweetened

Lemon Juice

Lemon Peel

Vanilla Extract

Sparkling Water

Glaze

Raw Cane Sugar, ground

Lemon, juiced

How do I prepare the vegan lemon loaf (CopyCat Starbrucks)?

Preheat the oven to 350°F (180°C). Now soak the cashews for 10 minutes. In the meantime, weigh the dry ingredients and put them in a bowl. Prepare a loaf pan.

Take a high speed blender and add all the ingredients except the mineral water to the mixer and mix until a creamy consistency is created.

Add all the ingredients to the dry ingredients and stir into a homogeneous dough.

Now put the dough in the loaf pan and bake the loaf between 30-45 min. Do the toothpick test to see if the dough is baked.

Let the cake cool completely before you spread the icing over it, simply stir the ingredients and spread it over the lemon cake.

Can I freeze the vegan lemon cake?

This cake is very easy to freeze, just freeze the cake in slices. Make sure the cake is packed airtight.

How do I store leftovers?

You can store the leftovers in the refrigerator in a sealable box. The loaf lasts there for about 5 days. I think the cake tastes best fresh or thawed.

Can I prepare the cake in advance?

What you could do is to weigh the dry ingredients and set aside. Prepare the moist ingredients in an extra bowl. Leave the sparkling water. And only stir together the next day and add the sparkling water.

A few tips for the perfect vegan lemon cake:

• Mix the moist ingredients into a cream without pieces.
• Decorated for Easter with edible flowers.
• If you don't like apple juice, take about ⅓ of the amount of applesauce, unsweetened + ⅔ water. Eventually you have to add some more maple syrup.
• The icing is optional, you could also spread the cake with vegan white chocolate, which you make lemony with lemon extract.

More Vegan Cakes:

Gluten-free Marble Cake

Snow White Cake

Mandarin Cheesecake

Blueberry Bundt Cake

Carrot Cake

Do not forget to Pin on Pinterest 

Have you tried the recipe

If you tried the vegan Recipebe so nice ♥ and let me knw byrating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram orFacebook. To do this tag me with @veeatcookbake andmy hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos n Pinterest under the recipe Pin? I can’t wait to see a photo of your creation here. You find me with @veeatcookbake

📖 Recipe

Jump to:

• What do I need for an easy vegan lemon loaf?
• Moist Ingredients
• How do I prepare the vegan lemon loaf (CopyCat Starbrucks)?
• Can I freeze the vegan lemon cake?
• How do I store leftovers?
• Can I prepare the cake in advance?
• A few tips for the perfect vegan lemon cake:
• More Vegan Cakes:
• Do not forget to Pin on Pinterest 
• 📖 Recipe

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