Ultra-Moist Vegan Lemon Loaf
This vegan lemon loaf is incredibly moist thanks to silken tofu blended into the batter, creating a soft, velvety crumb. A vegan lemon glaze adds a glossy finish.
Ingredients
- 6 oz (170 g) silken tofu
- ¼ cup vegan butter melted
- 1 cup + 1 tbsp unsweetened plant-based milk divided
- 1 cup organic cane sugar
- zest from 1 lemon
- 3 tbsp fresh lemon juice see note
- 1 tsp vanilla extract
- 2 cups organic unbleached all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 cup icing sugar (for lemon glaze)
Instructions
Vegan Lemon Loaf
- Preheat oven to 350°F (180°C) and lightly grease an 8½ x 4½ x 2½ inch (21 x 11 x 6 cm) standard loaf pan or line it with parchment paper.
- Add the tofu, butter, 1 cup of the milk, sugar, lemon zest, 2 tbsp of the lemon juice and vanilla extract to a blender and process until smooth.
- In a large mixing bowl, whisk together the flour, salt, baking powder and baking soda.
- Pour the wet mixture into the dry and mix with a wooden spoon until everything is just combined. Do not overmix.
- Pour into the prepared pan and bake for 35 to 45 minutes until golden brown and a toothpick inserted comes out clean. Let the loaf cool in the pan for 10 minutes, then move to a cooling rack.
Vegan Lemon Glaze
- While the loaf cools, begin preparing the icing by adding the icing sugar, remaining 1 tbsp of milk and remaining 1 tbsp of lemon juice to a bowl and whisk until the mixture is smooth. When the loaf has cooled down, drizzle the glaze on top. Allow the glaze to harden before slicing and serving. Enjoy!
Notes
It is important to use freshly squeezed lemon juice for the best flavour.