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A slice of lemon and thyme cake on a white plate. There are white and blue tea cups in the background.
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Vegan Lemon Loaf Cake

A soft and light vegan lemon loaf cake with a tender crumb and a bright citrus flavour, finished with a simple lemon icing. Easy to make with no eggs or dairy, with an optional hint of thyme.
Course Baked Goods, Cake, Dessert
Cuisine English
Diet Vegan
Keyword easy vegan loaf cake, vegan lemon cake, vegan lemon loaf cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 10 slices
Calories 207kcal
Author Chris Mosler | Thinly Spread

Ingredients

For the Loaf Cake

  • 250 ml plant-based milk soy, oat or almond
  • 25 ml lemon juice
  • 250 g self raising flour
  • 1/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 125 g caster sugar
  • pinch of salt
  • 100 ml vegetable oil
  • 1.5 tsp vanilla extract
  • 1/2 tbsp fresh thyme leaves (optional) chopped
  • 1 lemon zest only

For the Icing

  • 125 g icing sugar
  • 1/2 tsp fresh thyme leaves (optional) chopped
  • 2 tbsp lemon juice You might not need all of it
UK Measurements - US Measurements

Instructions

  • Preheat the oven to 180°C/350F/Gas 4. Grease and line a 2lb loaf tin.
  • Add the lemon juice to the milk.
    • For the best texture, allow the lemon juice and plant-based milk to sit for a few minutes before mixing to create a vegan buttermilk.
  • Sift the flour, baking powder and bicarbonate of soda together into a large bowl.
  • Add the caster sugar, lemon zest, chopped thyme and salt and stir to combine.
  • Add the oil and vanilla to the milk mixture and pour into the flour mixture. Fold in with a metal spoon until combined.
  • Spoon the mixture into your prepared loaf tin, gently level the surface and bake for 30 – 40 minutes until golden brown. Test if it’s cooked by pushing a skewer into the centre, if it comes out clean it is ready.
  • Leave to cool for 10 minutes before turning out on to a wire rack to cool completely.
  • Once the cake is cool make the icing. Sift the icing sugar into a small bowl and add the lemon juice a little at a time until you have a spooning consistency. Stir in the chopped thyme.
  • Place the cake on a wire rack over a tray. Spoon the icing over the cake and allow to drip down the sides. Leave to set for about an hour - if you can wait that long!

Notes

This lemon loaf cake is not soaked like a drizzle cake, giving it a lighter, more balanced flavour.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 207kcal | Carbohydrates: 47g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 41mg | Potassium: 72mg | Fiber: 1g | Sugar: 27g | Vitamin A: 77IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg