Lemon Loaf Cake (Vegan/GF)

This was the best lemon loaf ever and the best gluten free cake texture of anything I’ve made. It was really perfect and my entire family loved it! They said that it was the best thing I’ve made this holiday season.

Thanks for the super easy and super yummy recipe. I replaced the lemon with oranges and the cake tasted so yummy.

Hi, I made this tonight and had to bake way over the time of 45 minutes and then reread the recipe again. I put in 1 cup of almond milk which is 250 ml. Your recipe states 1 cup (150ml)… if I added 150 ml the loaf would have been baked properly. I think the recipe should read 1/2 cup (150 ml).

So good!! I need to pace with this one. Glad I finally made it.

I have made this recipe and baked only a small portion – like a mug cake, the rest of the dough saved for later as I find that it is best first thing baked – later on even after a couple of hours it gets more dry.

I baked another small portion the next day and it was as good as first, so making the cake batter ahead does work.

I followed the recipe fully and it’s delicious! Topped with some home-made frosting.

I have plenty of apples in my garden, so I will make more apple puree to use in this and other recipes in the future. Btw, do you know what does the apple puree do in this recipe?

it’s amazing!!! Really delicious and so easy to make. Perfect light crumbly texture, right level of moist and truly lemony flavor. I’m baking the second one the same day for my friend :)

I’m always skeptical of one-bowl recipes but it turned out PERFECT!
I made it in a square pan with raspberries at the bottom, I’m eating it right off the pan as I’m writing this.

Yum! Just made this loaf and it turned out exactly as described for flavor and texture! I didn’t even add the glaze and it had a nice lemon flavor and was just sweet enough for my taste. I followed the recipe almost as described. The only substitution was that I used tapioca starch in place of the cornstarch. I measured everything but the lemon zest by weight and zested about 4 small lemons as that was all I had. Baked for about 40 mins at 330F with convection until a toothpick came out with a few crumbs. Really great recipe!

I wanted to finish this cake like a classic British Lemon Drizzle. I baked it for 50 minutes until it had good color and to hopefully reduce the chance of it going gummy or being too wet. I made the glaze with granulated sugar as I’d seen in conventional Lemon Drizzle recipes (to promote a “crunchy” top). As soon as the cake came out of the oven, I poked it all over with a skewer and poured on the glaze and let it cool completely in the pan. It turned out very well and tastes great! It is not crumbly nor gummy. It is a dense cake but not unpleasantly so. The lines of syrup through the cake are fun and complimentary!

Absolutely delicious!!!!

This is my new summertime favorite with my coffee in the morning! I used arrowroot starch and confectioner’s erythritol!!

I just made this and… holy crap its amazing!
my family thinks so too, im blown away, truly awesome recipes you have :)

Yummmm!!! Made the cake as directed but ran out of lemons for the glaze so I substituted lime and it’s so good! I also think it would be delicious with the lemon glaze. The cake isn’t too sweet, so the glaze is the perfect touch. I also couldn’t wait to let it cool (let’s be honest who can!?) and it was fabulous even a bit warm. The cake is a bit more dense but what I expected from the almond flour! Thanks!!

I just made this for my partner’s birthday and he loves it! I doubled the recipe and made it into a round, 2 layer cake. I also added some bourbon to the glaze and that really set it off! Thank you for this wind recipe!!!

This one just didn’t work out for me. I had made the lemon bars previously (another MB recipe) and those came out great, so I thought this would be a shoe-in – but it came out kinda dry and bland. I don’t like overly sweet things , but this had almost no sweetness/flavor at all. The icing did help, but not enough to make it really enjoyable. Can’t figure out what I did wrong!

This is delicious! I added blueberries and poppyseeds. Used coconut oil and oatmeal flour. I made into 16 muffins in silicone liner. Baked for 20 minutes and brushed with a mixture of lemon juice, zest and agave syrup. They are just perfect for Mother’s Day Brunch with a large fruit bowl!

This is sooooo good. Too good!! I made this recipe to include in some goodie baskets I made for a few folks. Instead of 1 large loaf, I divided it among 4 small loaf pans & reduced the baking time. I ended up using 3 of the loaves in the goodie basket and devoured the 4th all on my own!

I followed the recipe exactly but the cake came out very dense (more like a banana bread) and a wet looking. I baked it for 40 minutes. Also, I could not cut it without having it fall apart. But the flavour is amazing…so crumble cake it is. And I agree with some of the others who said that the glaze isn’t even necessary. So good without it.

Made recipe as written with no substitutions, and batter was a touch wet, but looking back at pictures on the post, my batter looked more like the still shot of batter being poured into a pan (but your video shows a much drier and more textured batter that needs to be spooned and smoothed). Baked for 40 mins and was either very moist or slightly underdone- should’ve baked for 5 more. Texture was fluffy and cake was lightly sweet, but there was a pasty/chalky aftertaste which I’m guessing might be the starches? The star of the show is the glaze tho- mine was a touch runny so I added 1/4 cup more powdered sugar, but the flavor was so good I ate a spoonful alone! Thanks for always keeping me on my toes in the kitchen!

Best thing I’ve ever made. If you are reading this, make this recipe. Right now. It’s simply amazing. Like lick every crumb and drop of glaze off the plate amazing.

It’s a wonderfull lemon experience… yeah… it was… it desappeared quickly. Instead of sugar powder I used xylitol blended in my strong blender and it was yummie-sweety. Recently my cakes has never been in shape. This one was! I will do it second time tommorow. This time as lemon muffins. Thank you a lot! Your lemon curd and this lemon cake are my happiness.

This cake is perfection! Followed the recipe, no changes or substitutions, and it came out great. I didn’t even made the glaze- the cake is absolutely amazing and sweet enough that I didn’t feel like I needed the glaze.

We have made this twice now. It Is soooo good!

This is a great cake recipe!
I didn’t have any potato starch & I don’t eat cornflour so I used a Bob’s Red Mill GF flour blend to replace both & it worked out well. The mixture was a little dry so to get it to the required consistency, I added a bit of homemade almond milk (from another great recipe by Minimalist Baker!) Thank you – your recipes work every time!

This was tasty! I used arrowroot and coconut flour in place of the potato starch, and I ended up needing to add almond milk so it wouldn’t be too dry. Even so the loaf was rather dry.
To keep the glaze sugar free I combined coconut butter, maple syrup, vanilla, lemon zest, and lemon juice. It was delicious!

I just made this (so easy!) and the whole family (ages 3 – 35) is raving about it. My husband was especially impressed by the texture and says it has a much better mouth feel than some of the GF baked goods I’ve tried. Thanks!

This is delicious. Not too sweet and very lemony! Will definitely make again.

So good! I made this on Friday, finished it off as breakfast dessert on Sunday. Easy, delicious, super fresh tasting. I’ll probably make it again this week. (My advice to self and others: don’t skimp on the lemon zest – it adds so much flavor!)

I subbed the organic powdered sugar with bio sugarcane sugar which I blended in powder and then sifted in the lemon & vanilla extract mix. The glaze did not turn white like yours, it was more transparent like syrup, I guess you can’t make the glaze out of this type of sugar. Otherwise the loaf cake was great!

Yum! The glaze makes it – the cake without glaze didn’t turn out too exciting for me but with the glaze it’s a lovely treat.

We don’t ‘do’ powdered sugar. The cake is actually great on its on. But a nice delicious easy glaze to make: lemon juice and agave or maple syrup. Boom!

This is by far the best online gf/vegan recipe I have EVER tried…this cake and icing are the best! So much flavor and the texture is perfect! Even my super picky kids were begging for more. It was easy and fun to make with my 11 year-old son.

For the icing we used 1 cup of powdered sugar and 1 tsp of vanilla..it was superb! My daughter does not like icing and loved this icing. We served with fresh strawberry slices.

We have family visiting and they loved it. I am the only gf/vegan and none of our guests could believe it was gf or vegan. My son wants to try to add strawberries to the cake batter next time…stay tuned!

PS the raw batter was quite tasty also :).

Super impressed by this recipe! I didn’t have enough almond flour in the house so I added some almond meal instead. Also swapped the maple syrup for agave syrup. The dairy free milk really did the trick I think. She’s moist, fluffy and perfectly sweet. No complaints. Thank you!

Delicious, even before adding the glaze! Hubby liked it and he’s picky. I only subbed these:
– coconut oil because I didn’t have avocado oil
– arrowroot because I didn’t have cornstarch

The texture is PERFECTION! It’s the way you’d expect a really high-quality lemon loaf to be.
Next time I’d like to add chia seeds to evoke the idea of “lemon poppy seed” but I don’t know if that would be best in the cake or in the glaze…

This is so wonderful! Taste bud exploding! Even with my mods.
I’m not vegan so instead of applesauce I used 1 egg, and I did not have any potato starch so I just used the same amount in oat flour.
I also did not want to use a powdered sugar glaze (I don’t do well with loads of sugar) so I made my own “glaze” with 1 1/2 tsp lemon zest, 3 tbsp lemon juice, 1/4 tsp vanilla extract and 2 tablespoons of maple syrup.

I made it with the 1/2 cup aarowroot and 2 tbs coconut flour sub for the potato starch. Definitely not as fluffy but still good.

I just made this—it was awesome, thanks!

This was delicious! I had a bunch of lemons to use, so this came at a great time.

I made some ingredient swaps, but only because I didn’t have everything listed. Swaps as follows:

Pear sauce instead of applesauce
Agave syrup instead of maple syrup
Melted coconut oil instead of avocado oil
1/2 coconut flour and 1/2 cornstarch to equal 3/4 cup instead of potato starch

I will definitely make again, once I have all the original ingredients. Thanks for another great recipe!

I made this yesterday with my grand daughter, I loved it 5/5 but the other two tasters just 4/5 because they felt it was a bit dry. So I had to give it 4/5
I don’t love sweets so the sweet in this was just right. 1 1/4 cups sugar in the glaze should be sweet enough for any sweet tooth.

Wonderful recipe!! I just made it and it was soo good! Instead of potato starch (not too common in Spanish supermarkets) I used a mix of 8 parts of oat flour for 2 parts of agar-agar. The results were fantastic (such amazing texture, really!!)
Thank you for this, I saved it in my recipe notebook so I never lose it <3

Delicious and so simple. The icing was so easy to make and drip on the cake. The icing was delicious and one of the best tasting toppings for this lemon cake. It really was fast – made it when I returned home from work. It was our dessert after dinner. Fabulous. Definitely will be making this again. Next time will double up the recipe. ❤️🙏