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Vegan Lemon Poppy Seed Loaf

If you love lemons and poppy seeds you'll love this Vegan Lemon Poppy Seed Loaf recipe! It's made with no eggs or dairy but tastes so good you will not even miss them.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: allergy-friendly, dairy free, egg free, lemon poppy seed loaf, nut free, peanut free, vegan
Servings: 1 8 inch loaf

Ingredients

  • ¾ c non-dairy milk
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest, grated
  • ¼ c canola oil
  • 2 tbsp unsweetened applesauce
  • 1 tsp vanilla extract
  • 2 c all-purpose flour
  • tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • tsp poppy seeds

Glaze

  • 1 c powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp non-dairy milk
  • ¼ tsp vanilla

Instructions

  • Preheat oven to 350°F and lightly grease an 8-inch loaf pan. Line loaf pan with parchment paper allowign excess over the sides. This is to help remove the bread from the pan.
  • In a large bowl, stir together the non-dairy milk, lemon juice and lemon zest. Add the oil, applesauce, sugar and vanilla and mix together.
  • In a medium bowl, combine the flour, baking powder and salt. Add the poppy seed and mix. Add the flour mixture to the wet mixture and thoroughly mix. The batter should be thick. Transfer the batter to the prepared loaf pan.
  • Bake for 50 minutes to 1 hour. The top should be slightly browned and firm. Insert toothpick or knife into the center and they should come out clean.
  • Let cool for 10 minutes and remove to a cooling rack. Let cool completely before making the glaze.
  • Combine all the glaze ingredients in a bowl and whisk until it is smooth. If it is too thick, add more non-dairy milk, 1 teaspoon at a time until you reach your desired consistency.
  • Pour the glaze over the top of the loaf. Allow the glaze to cool before slicing.