Vegan Mini Lemon Loaf
If you love anything lemony and bright, this mini loaf is going to be a new go-to. It’s a copycat of the Starbucks-style lemon loaf, but totally dairy-free and egg-free, and it still turns out super soft and moist with that bold lemon flavor throughout.
It’s finished with a simple sweet glaze that soaks right into the top, just like the original. Perfect with your morning coffee or sliced up for an easy snack during the day.
Ingredients for vegan mini lemon loaf
Granulated sugar: This sweetens the loaf and also gets rubbed with lemon zest to release all that bright citrus flavor.
Lemon zest (2 lemons): This is where most of the lemon flavor comes from. It adds that fresh, fragrant citrus oil throughout the loaf.
Dairy-free salted butter (melted): Adds richness and moisture while keeping the crumb soft and tender.
Unsweetened applesauce: Helps keep the loaf moist and acts as an egg replacement without making it heavy.
Vanilla extract: Adds warmth and balances out the brightness of the lemon.
Lemon juice: Brings acidity and enhances the overall lemon flavor in the batter.
Dairy-free yogurt: Gives the loaf a soft, tender texture and adds extra moisture.
Almond milk: Loosens the batter just enough so everything mixes smoothly.
All-purpose flour: The base of the loaf that gives it structure while still keeping it soft.
Baking powder: Helps the loaf rise and stay light instead of dense.
Ingredients for lemon glaze
Powdered sugar: The base of the glaze that makes it smooth, sweet, and pourable.
Lemon juice: Adds fresh citrus flavor and helps thin the glaze.
Almond milk: Adjusts the consistency so it drizzles easily over the loaf.
Dairy-free butter (melted): Adds a little richness and helps the glaze set with a soft finish.
Vanilla extract: Rounds out the sharp lemon flavor and adds depth.
How to make vegan mini lemon loaf
- Start by rubbing the lemon zest into the granulated sugar until it smells fragrant and slightly damp, this helps release all the citrus oils.
- Whisk in the melted dairy-free butter, applesauce, vanilla extract, lemon juice, dairy-free yogurt, and almond milk until smooth.
- Add the flour and baking powder and gently mix until just combined. The batter should be thick but smooth.
- Pour into a lined mini loaf pan and bake at 350°F for about 20 minutes, or until the center is set and lightly golden.
- Let cool completely before adding the glaze.
How to make the lemon glaze
In a small bowl, whisk together powdered sugar, lemon juice, almond milk, melted dairy-free butter, and vanilla extract until smooth and pourable.
Drizzle over the cooled loaf and let it set slightly before slicing.
Tips for the best lemon loaf
- Rub the zest into the sugar first, this is what gives the loaf its strongest lemon flavor.
- Don’t overmix once the flour is added so the texture stays soft.
- Let the loaf cool completely before glazing so it doesn’t melt off.
- Adjust glaze thickness depending on how drizzly you want it.
How to store lemon loaf
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The flavor gets even better after a day.
You can also freeze slices for up to 2 months and thaw as needed.
Vegan Mini Lemon Loaves
Equipment
Ingredients
- 1 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup dairy-free salted butter melted
- 4 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1/4 cup dairy-free yogurt
- 1/4 cup almond milk
- 1 2/3 cups all-purpose flour
- 2 tsp baking powder
Lemon Glaze:
- 1 1/2 cups powdered sugar
- 1 tbsp lemon juice
- 1 tbsp almond milk
- 1 tbsp dairy-free butter melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a mini loaf pan with parchment paper, leaving a slight overhang for easy removal.
- In a large bowl, add the granulated sugar and lemon zest. Rub them together with your fingers until the mixture becomes fragrant and slightly damp, this helps release the natural oils from the zest.
- Add the melted dairy-free butter, applesauce, vanilla extract, lemon juice, dairy-free yogurt, and almond milk. Whisk until the mixture is smooth and fully combined.
- Add the flour and baking powder. Gently mix using a spatula until just combined and no dry streaks remain. Do not overmix. The batter will be thick but smooth.
- Pour the batter into the prepared loaf pan and spread evenly to the edges. Tap the pan lightly on the counter to remove any air bubbles.
- Bake for about 20 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the loaf to cool in the pan for 10–15 minutes, then carefully lift out and transfer to a wire rack to cool completely before glazing.
For the lemon glaze:
- In a medium bowl, whisk together powdered sugar, lemon juice, almond milk, melted dairy-free butter, and vanilla extract until completely smooth and pourable.
- Adjust consistency as needed, add a little more almond milk to thin or more powdered sugar to thicken.
- Drizzle over the completely cooled loaf and let it set for a few minutes before slicing.