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Super Moist Vegan Lemon Loaf (Gluten Free!)

Super Moist & Fluffy Vegan Lemon Loaf (Gluten Free!)

  • Author: thebananadiaries
  • Prep Time: 5
  • Cook Time: 50
  • Total Time: 55 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This is the ultimate vegan lemon loaf cake recipe! Super moist and tender, secretly gluten free with just oat flour, and topped with a lemon drizzle, this lemon loaf tastes even better than Starbucks!


  • 1/2 cup vegan butter, room temperature
  • 1 cup granulated sugar
  • 3/4 cup unsweetened applesauce, room temperature
  • 2/3 cup dairy free milk, room temperature
  • 1/4 cup sour cream, room temperature
  • Juice from 1 medium lemon
  • 1 tbsp vanilla extract
  • 1 tsp lemon zest
  • 3 1/2 cups oat flour
  • 1 tbsp baking powder
  • 1 cup powdered sugar, for the glaze
  • 1 tbsp dairy free milk, for the glaze
  • 23 tsp lemon juice, for glaze


  1. Preheat the oven to 350F, and grease and line a 9″ loaf pan with olive oil and  parchment paper.
  2. In a large bowl, use a hand mixer to cream together the vegan butter and sugar. The sugar should begin to dissolve into the butter, and the butter should be fluffy. This should take about 2-3 minutes.
  3. Add in the applesauce, dairy free milk, sour cream, lemon juice, vanilla, and lemon zest, and mix again until all wet ingredients are combined.
  4. Sift in the oat flour and baking powder, and gently fold the dry into the wet until there are no dry streaks left, being careful not to over mix. 
  5. Pour the batter into your loaf tin, and bake for 50-55 minutes, or until a toothpick comes out clean.
  6. Remove from the oven and allow the lemon loaf to cool in the tin for 10 minutes. Then carefully remove with the parchment paper flaps on the side. 
  7. Mix the powdered sugar with the dairy free milk and lemon juice until you reach a runny consistency. Drizzle the glaze over the loaf. Slice and enjoy!
  8. Store any leftover slices in an airtight container at room temperature for 3-4 days, in the fridge for 5 days, or in the freezer for up to 3 months.


  • Gluten free: If you don’t need this vegan lemon loaf to be gluten free, you can swap in an equal amount of all purpose flour.
  • Sour cream: The vegan sour cream I used in this recipe is by Forager Project. If you don’t have access to this, you can also swap in an equal amount of full fat unsweetened plain coconut yogurt.
  • Refined sugar free: If you’d like to make this lemon loaf cake refined sugar free, you can use coconut sugar. 
  • Dairy free milk: you can use any dairy free milk here. I recommend coconut (either refrigerated or from a can) or oat milk for the best results.
  • Vegan butter: you can also swap in coconut oil in place of vegan butter here.

Keywords: vegan lemon loaf, vegan lemon bread, lemon loaf cake, gluten free lemon loaf, vegan lemon drizzle cake, gluten free lemon drizzle cake