This Vegan Lemon Poppy Seed Loaf Is:
- Slightly sweet (but not TOO sweet)
- Thick
- Packed with plant protein
- Filling
- Great with morning tea or coffee
- Paleo & Gluten Free options available (see below!)
What’s In This Vegan Lemon Poppy Seed Loaf?
- Lemon Juice and Zest
- Coconut Flour: I was gifted a very large bag of this from Costco so I’ve been trying to find new ways to incorporate it into baked goods – it’s great!
- All Purpose Flour: I use King Arthur organic all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish. If you want to keep it a little wholesome, you can use half whole wheat flour as well.
- Dairy Free Greek Yogurt: I used a non-dairy vanilla Greek yogurt, but you can use any plain or vanilla you have on hand.
- Ground Flaxseeds: I always add a scoop in my oatmeal for a little extra nutritional punch! This flaxseed meal has a wonderful nutty flavor too. Flaxseeds have a ton of amazing health benefits, so add a scoop to breakfasts, lunches, or smoothies!
- I used unsweetened Almond Milk for my version of this recipe. I prefer almond milk, which Silk has a shelf-stable version that lasts up to a year in the pantry!
- Granulated Sugar: but you can substitute any sweetener you would normally bake with!
- Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor. This real all natural vanilla is a fantastic ingredient to give this recipe an #extra boost.
How Do I Make this Poppy Seed Bread with Lemon?
- Preheat oven to 350 degrees Fahrenheit
- Line a bread pan with parchment paper and set aside.
- In a large bowl, mix the dry ingredients together: protein powder, coconut flour, bread flour, sugar, flaxseeds, and baking soda. Stir well to combine.
- Add in the wet ingredients: yogurt, almond milk, lemon zest and juice, lemon extract, vanilla extract, and poppyseeds.
- Place dough into the bread pan, and place in oven. Bake for 60 minutes until a toothpick can be inserted into the middle and comes out clean. Enjoy!
Dietary Modifications
- To make this Gluten Free, you can substitute the all-purpose flour for a gluten free variety, or with almond flour.
- To make Paleo or Refined Sugar Free, substitute out all purpose flour & the granulated sugar with your preferred sweetener
- If you don’t have coconut flour on hand, use all purpose.
A Cozy Brunch Loaf Recipe You’ll Love!
This egg free lemon poppy seed loaf is great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!). It’s the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal. This vegan lemon loaf is also great for having company over for a holiday brunch as well. Ready in under 30 minutes, simple to get on the table, and it will go fast!
You can see all my breakfast and brunch recipes on The Herbeevore here, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!
More Vegan Baking Recipes You’ll Love
Vegan Olive Oil Cake with Chocolate Recipe (Egg and Dairy Free)
Vegan Rosemary Focaccia Bread Recipe (Egg Free, Dairy Free)
Jammy Blackberry Oat Bars (Vegan, Gluten Free)
Baked Caramel Apples (Vegan, Paleo, Gluten-Free)
Fresh & Easy Homemade Biscuits (Vegan, Dairy Free)
Get the Same Ingredients for this Dairy Free Lemon Poppy Seed Loaf Cake Recipe:
As always, if you make this vegan and dairy free lemon poppy seed loaf recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Vegan Lemon Poppy Seed Loaf
Equipment
- 9x5 inch Loaf Pan
- Parchment Paper
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup coconut flour
- 4 tablespoons granulated sugar
- 2 tablespoons flaxseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup vanilla Greek yogurt dairy free
- 1 cup plain unsweetened almond milk
- 1 lemon zested and juiced
- 1 tablespoon lemon extract
- 1 tablespoon vanilla extract
- 2 tablespoons poppy seeds
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Line a loaf pan with parchment paper and set aside.
- In a large bowl, mix the dry ingredients together: coconut flour, all purpose flour, sugar, flaxseeds, baking powder, and baking soda. Stir well to combine.
- Add in the wet ingredients: yogurt, almond milk, lemon zest and juice, lemon extract, vanilla extract, and poppyseeds.
- Place dough into the bread pan, and place in oven. Bake for 60 minutes until a toothpick can be inserted into the middle and comes out clean. Enjoy!
Notes
Save Money on Groceries!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
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