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Vegan lemon loaf recipe

Vegan lemon loaf

This bright and zesty vegan lemon bread is soft, moist, and bursting with citrus flavour. Made with fresh lemon juice and zest, then swirled with rich homemade vegan lemon curd, it’s the perfect balance of sweet and tangy. Ideal for afternoon tea, brunch or dessert – and totally dairy- and egg-free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: British
Calories: 235
Ingredients Method

Ingredients
  

Sponge starter
  • 25 grams plain white flour
  • 1½ tsp instant yeast
  • 1 tsp white sugar
  • 6 tbsp warm water
Dough
  • 80 ml soya milk
  • 60 grams vegan butter
  • 50 grams white sugar
  • 400 grams plain white flour
  • 1 egg equivalent (we used Oggs)
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 sprinkle pearl sugar
Vegan lemon loaf filling
  • 80 ml vegan cream cheese (e.g. Violife)
  • 120 grams vegan lemon curd - see below
  • 2 tbsp sugar
  • 2 tbsp vegan crème fraîche
  • 2 tbsp white flour
Vegan lemon curd
  • 100 ml fresh lemon juice (about 2–3 lemons)
  • 1 tbsp lemon zest
  • 150 ml plant milk (oat or almond work well)
  • 2 tbsp cornflour (cornstarch)
  • 80 grams caster sugar
  • 2 tbsp dairy-free butter or coconut oil
  • 1 pinch turmeric (optional, for colour)
  • 1 pinch salt

Method
 

Make the vegan lemon curd
  1. In a small bowl, whisk the cornflour with a few tablespoons of the plant milk until smooth and lump-free.
    vegan lemon curd recipe
  2. In a saucepan, add the lemon juice, zest, remaining plant milk, caster sugar, turmeric (if using), and salt. Whisk in the cornflour mixture.
  3. Place the saucepan over medium heat, whisking continuously. Cook for 5–8 minutes until the mixture thickens to a custard-like consistency.
    vegan lemon curd recipe
  4. Remove from the heat and stir in the dairy-free butter or coconut oil until melted and fully incorporated. It should be glossy and smooth.
  5. Allow the lemon curd to cool, then transfer to a jar. It will continue to thicken as it cools. Store in the fridge for up to one week.
    Vegan lemon curd recipe 6
Make the sponge starter
  1. In a large mixing bowl, combine all the sponge starter ingredients. Mix well, cover with a tea towel, and leave to rest for 15 minutes in a warm place.
Mix the dough
  1. Add the soya milk, plain flour, vegan butter, egg substitute, sugar, salt and vanilla to the sponge starter. Using a dough hook, knead in a stand mixer for 5–6 minutes until the dough is smooth and soft.
  2. Place in a greased bowl, cover with a tea towel, and leave to rise for about 90 minutes or until nearly doubled in size.
Make the filling
  1. In a separate bowl, combine the vegan cream cheese, sugar, vegan crème fraîche and flour. Mix until smooth and creamy.
Roll and fill the dough
  1. Once risen, roll the dough out on a floured surface into a rectangle around 20 x 30cm.
    Vegan lemon loaf recipe
  2. Transfer to a greased or lined baking tray.
  3. Spread the cream cheese filling down the centre third of the dough, then top it with your homemade vegan lemon curd.
    Vegan lemon loaf recipe
Braid the dough
  1. Using kitchen scissors or a sharp knife, cut slits (around 1.5 cm wide) into the outer thirds of the dough on both sides.
    Vegan lemon loaf recipe
  2. Starting from the bottom, fold the strips over the filling in a criss-cross (plaited) pattern.
    Vegan lemon loaf recip
  3. Tidy up any loose edges to form a neat braid.
Bake the lemon loaf
  1. Preheat the oven to 150°C (fan) or 180°C (conventional).
  2. Melt a little vegan butter and brush it over the top of the loaf. Sprinkle with pearl sugar if using.
    Vegan lemon loaf recipe
  3. Bake for 25 minutes or until golden brown and cooked through. Let cool before slicing (if you can wait!).
    Vegan lemon loaf recipe