Gluten-Free Vegan Lemon Bread - Rhian's Recipes (2024)

This Gluten-Free Vegan Lemon Bread is moist and fluffy, sweet and tangy, and covered in a rich lemon buttercream frosting. It comes together in one bowl and is refined sugar free too. Perfect for dessert or an indulgent breakfast or brunch.

How sweet is this bread?

This is definitely a sweet bread recipe - it's similar to a Lemon Cake. To make it less sweet, you can omit the frosting.

Tips for baking with lemons

• For optimum lemon flavour, I would recommend using fresh lemons (not ones that you've had sitting in your fruit bowl for weeks!) and organic ones if possible.
• You have to be careful when baking with lemon juice as the acidity and lemon flavour can really vary depending on the lemons you use.
• For the bread batter, I would recommend tasting the lemon juice you're using and adjusting the amount of lemon juice you use accordingly.
• For the frosting, I would recommend tasting it as you're making it and adding extra lemon juice if necessary.
• For the lemon zest, make sure you use unwaxed lemons.

How to make the bread

Scroll down to the bottom of the post for the full recipe.

• Mix together all the ingredients in aglass mixing bowl.

Tip: Use ameasuring jugto measure out the plant-based milk.

• Transfer the batter into aone-pound loaf tin.

Tip:Make sure to line the loaf tin with greasedbaking paper- this will make removing the bread from the tin so much easier!

• Bake in the oven for45 minutes.

• Transfer to a cooling rackto cool down before applying the frosting.

How to make the lemon buttercream frosting

• Place cashew nuts, maple syrup and lemon juice in a food processor.

Tip: Make sure the cashew nuts are soaked to make them easier to blend. Soak them overnight in cold water or in boiling water for at least 15 minutes.

• Whizz until completely smooth.

Tip: You will have to mix it around a few times to make it easier to blend up.

• Use a knife (or palette knife for frosting) to spread the frosting over the top of the loaf.

Substitutions you can make

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can replace the ground almonds (almond meal) with ground walnuts.
• For a nut-free version: replace the ground almonds (almond meal) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
• You can use plain flour,wholemeal (whole wheat) flouror spelt flourinstead of the gluten-free flour if you're not gluten-free.

Ingredients you can mix into the batter

• Poppy seeds - use my Gluten-Free Vegan Lemon Poppy Seed Cake recipe instead!
• Dried cranberries.
• Fresh or frozen fruit like blueberries or raspberries.

How long does this Lemon Bread keep for?

This Lemon Bread definitely tastes best when fresh, but keeps covered in the fridge forup to a few days.

More vegan sweet bread recipes

• Gluten-Free Vegan Pumpkin Bread
• Gluten-Free Vegan Blueberry Banana Bread
• Gluten-Free Vegan Chocolate Pumpkin Bread
• Gluten-Free Vegan Chocolate Banana Bread
• Gluten-Free Vegan Zucchini Bread
• Gluten-Free Vegan Chocolate Zucchini Bread
• Gluten-Free Vegan Apple Bread
• Gluten-Free Vegan Orange Bread
• Gluten-Free Vegan Lemon Poppy Seed Bread
• Gluten-Free Vegan Carrot Bread
• Gluten-Free Vegan Chocolate Bread

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make this recipe

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