7-Ingredient Lemon Loaf


  • 1/2 cup coconut oil soft and scoopable
  • 3/4 cup cane sugar
  • 2 flax eggs (2 tablespoons flax seeds + 6 tablespoons water)
  • 3/4 cup unsweetened almond milk
  • 2 tablespoons lemon juice (juice from about 1 lemon)
  • 1 tablespoon lemon zest
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup powdered sugar sifted
  • 1/2 teaspoon vegan butter can be substituted with coconut oil if preferred; melted
  • 2 tablespoons lemon juice (juice from about 1 lemon)


  1. Preheat oven to 350 degrees Fahrenheit

. Mix flax seed and water in small bowl and set in fridge

In a medium-sized mixing bowl, cream together coconut oil and sugar until coconut oil is in small, pea-sized clumps

Add flax eggs, almond milk, lemon juice, and lemon zest to mixing bowl. Stir well.

In another mixing bowl, sift flour. Add baking powder and salt and mix well. 
Add flour mixture to wet mixture and stir well. Pour into a greased loaf pan.

Bake for 45-55 minutes. To test if fully cooked, stick a butter knife through the center and ensure it comes out clean

  2. Make the glaze: in a small mixing bowl, add all ingredients for glaze and whisk until there are no clumps from the sugar

. Once the loaf is completely cooled, pour glaze onto lemon loaf

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