Lemon Lavender Loaf, let me count the ways. This loaf tastes like a cake, but is filled with healthy swaps that make it totally acceptable as a breakfast snack with your morning coffee, if you ask me.
At first blush, a lemon loaf may not sound like the sexiest dessert in the world. But therein lies the magic of this lavender lemon treat: it waltzes in, keeps your expectations low, and then BAM. It hits you with that zesty lemon flavor, the perfect soft and chewy texture, and slightly crisp edges. This cake is anything but ordinary, let me tell you.
Vegan Baking Substitutions
Instead of butter and eggs, this recipe uses coconut oil and flax eggs. (keep reading for more on my vegan baking tips!) The coconut oil lends a wonderfully chewy and soft texture to the loaf, while giving it a slightly crisp edge. Not a coconut fan? Don’t worry! The final result doesn’t even have a hint of coconut. If you’re worried about this, try refined coconut oil for a totally neutral taste.
The flax eggs allow the loaf to hold together without using any eggs. I love this swap. Not only is it planet-friendly, but it is easy to keep on hand in your pantry too! No more needing to run out to the store because you’ve run out of eggs.
Lemon Lavender Loaf tips
This Easy Lemon Lavender Loaf with Lemon Glaze comes together in mere minutes.
Another favorite feature of this recipe: it is infinitely customizable. There are no complicated steps or equipment needed. Don’t have a loaf pan? Just use a small glass baking dish. Don’t have oat milk? Sub with almond or coconut milk.
- Make sure that your coconut oil is room temperature and scoop able before you attempt to cream it with the sugar. My favorite tip is to place the jar in the oven for a few minutes while it preheats. You don’t want it to be totally liquid – so check on it every minute or so.
- Don’t have lavender? Sub with poppyseeds, or leave out entirely!
- I use whole wheat flour here, but you can use all-purpose flour or gluten-free flour here instead.
- Feel free to omit the glaze. It does provide a bit of sweetness and moisture to the final product, but you can skip if you like your desserts a little less sweet.
Easy Lemon Lavender Loaf with Lemon Glaze
- Loaf pan
- 1/3 cup coconut oil, room temperature
- 2/3 cup cane sugar
- 2 flax eggs 2 tbs flax seeds and 6 tbs water
- 3/4 cup oat milk
- 3 tbs lemon juice
- 1 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp dried lavender plus more for garnish
- 1 cup confectioners' sugar
- 2 tbs lemon juice
- 2 tbs water plus more as needed to thin glaze
- Preheat oven to 350 degrees Fahrenheit.
- Mix your flax eggs by combining 2 tablespoons of ground flax seeds with 6 tablespoons of water. Set in fridge to firm up.
- Cream coconut oil and sugar together until the coconut oil is incorporated into the sugar in small clumps.
- Add flax eggs, oat milk, lemon juice, and lavender to the same bowl.
- In another small mixing bowl, add baking powder and salt to flour and whisk together.
- Add dry ingredients to wet mixture and stir until just combined.
- Pour into a loaf pan that has been greased.
- Bake for 45-55 minutes. Loaf is ready when a toothpick inserted into the center comes out clean.
To make the glaze:
- Add all glaze ingredients to a mixing bowl and stir to combine. Add 1-2 tbs of water if necessary to thin.
- Once the loaf has cooled, pour glaze onto the loaf. Sprinkle with additional dried lavender.
- Recipe adapted from Mindful Avocado.
- The lemon glaze is optional - omit if you'd like to have it for a lighter snack, or even for breakfast!
Vegan Baking Tips
I’ve found that people are often mystified by the idea of vegan baking. But in my experience, many ingredients used in baking are easily swapped with plant based alternatives, without costing you extra time or money. Here are a few of my favorite plant based swaps for baking:
Vegan Butter Alternatives for Baking:
- Plant based butter
Vegan Egg Alternatives for Baking:
Vegan Milk Alternatives for Baking:
- Soy Milk
- Almond Milk
- Cashew Milk
- Coconut Milk
- Rice Milk
- Oat Milk
- Hemp Milk
- Flax Milk
And here’s another unintended bonus of vegan baking: many times, these items are shelf stable. So that means that whenever the mood strikes for a freshly baked cookie, you will have those items on hand!
When I used to bake with traditional ingredients, I always had to worry whether I had fresh eggs or milk in the fridge. Now, I can simply whip up items using a few simple ingredients that I always keep in stock in my pantry.
Pro tip: many of these ingredients can be found in the bulk section in grocery stores. Save your glass jars, and bring them with you the next time you visit the store! Then you can stock up on these vegan baking staples, and have them ready and waiting for you in your pantry any time the craving strikes.
To top it all off, 32 oz. of organic flax seeds will cost you around $5. Each ounce of flax seeds yields 2 flax “eggs”. So when you do the math – each flax egg will cost you roughly $.07 each. $.07 for each Omega-3 rich, fiber-packed egg replacement. You honestly just can’t do better than that. Give it a try the next time you’re in the kitchen! Your belly, wallet, and the planet will thank you.