Vegan Coconut and Lemon Loaf: A Stunning Dessert for Any Occasion

Nothing screams summer more than coconut and lemon, right? This is by far my favorite summer cake. So moist, light, refreshing and with a yummy lemon glaze on top!

I am not a cake girl. I know, this may sound weird, but I prefer tarts with crunchy crusts to fluffy cakes. But there are some exception. And loaf cakes are one of these. Especially this coconut and lemon one.

Introduction about Vegan Coconut and Lemon loaf

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I am so proud of this recipe. Loaf cakes must have a moist and fluffy texture and this is always challenging without using eggs. I used full fat coconut milk to replace the eggs and the result was absolutely stunning!

Make sure you’re using full fat coconut milk at ROOM TEMPERATURE and melted coconut oil at ROOM TEMPERATURE! Don’t skip that step!

If you combine cold coconut milk with melted coconut oil, the oil will harden up in little lumps. Not fun. Anyway, if this happens to you, just heat the mixture over a bain marie or in the microwave until smooth.

I love how moist and fluffy the texture is. This loaf keeps very well covered in aluminium foil for a couple of days. But I’m pretty sure it won’t last that long!

I hope that you guys enjoy this recipe!

Vegan Coconut and Lemon loaf

Vegan friendly, dairy-free, plant-based
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Cuisine Chinese
Servings 2 people
Calories 400 kcal


  • Dry ingredients 220 g/ 1 1/2 cups +2 tbsp all purpose flour 120 g/ 1/2 cup +2tbsp light brown sugar 1/2 tsp baking soda 1 tsp baking powder 1 1/2 tbsp poppy seeds optional 1/2 tsp salt
  • Wet ingredients 50 grams / 1/4 cup coconut oil, melted room temperature 240 g / 1 cup full fat coconut milk room temperature 1 tbsp lemon zest (2 organic lemons) 1/4 cup lemon juice (about 1 lemon) 1 tsp pure vanilla bean paste
  • Ingredients for the glaze 100 g / 3/4 cup powder sugar sifted 1 tbsp non-dairy milk1 tbsp lemon juice 1/2 cup coconut chips, to garnish


  • Make the cake
  • Preheat oven to 175C | 350F degrees
  • Spray a 20×10 cm |8 x 4 inch loaf pan with cooking spray and line with a piece of parchment paper to remove the loaf easily once baked.
  • In a medium bowl, whisk together flour, sugar, baking powder and baking soda. Add the poppyseeds and salt and whisk to combine.
  • Set aside. In another medium bowl, whisk together coconut oil and coconut milk until well combined. Add the lemon zest, lemon juice and vanilla.
  • Mix until combined. Pour the wet ingredients over the dry ingredients and whisk to combine. Don't over mix.
  • Pour batter into prepared pan and bake for 60 minutes until golden brown or until a toothpick inserted into center comes out clean.
  • Remove from oven and cool in the pan on a wire rack for 10 minutes
  • Remove from oven and cool in the pan on a wire rack for 10 minutes


Keyword coconut, lemon

Nutritional ingredients

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The nutritional ingredients of a Vegan Coconut and Lemon Loaf can vary depending on the specific recipe used to make it. However, in general, the following are some of the common ingredients and their nutritional information:

  • Coconut Flour: Coconut flour is high in fiber and protein, low in carbohydrates, and contains healthy fats. It’s also a good source of minerals like iron and potassium.
  • Lemon Juice and Lemon Zest: Lemon juice and zest are low in calories and high in vitamin C, which is an essential antioxidant that supports immune health.
  • Almond Milk: Almond milk is a low-calorie, low-fat, and low-carbohydrate alternative to dairy milk. It’s also rich in calcium, vitamin E, and healthy fats.
  • Coconut Oil: Coconut oil is a rich source of healthy medium-chain triglycerides (MCTs) that can help boost metabolism and provide a quick source of energy.
  • Maple Syrup: Maple syrup is a natural sweetener that’s rich in antioxidants and minerals like zinc and manganese.
  • Baking Powder: Baking powder is a leavening agent that helps the loaf rise.

Overall, a Vegan Coconut and Lemon Loaf can be a nutritious and delicious dessert that’s low in sugar and high in healthy fats, fiber, and vitamins. However, the exact nutritional content can vary depending on the specific recipe and serving size.

FAQs of Vegan Coconut and Lemon loaf

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Here are some frequently asked questions (FAQs) about Vegan Coconut and Lemon Loaf:

Q: Is Vegan Coconut and Lemon Loaf healthy?
A: It can be a healthy dessert option compared to traditional desserts that are high in sugar and unhealthy fats. The loaf contains healthy ingredients like coconut flour, almond milk, coconut oil, and lemon juice that provide fiber, healthy fats, and vitamins. However, the nutritional content can vary depending on the recipe used to make it.

Q: Is Vegan Coconut and Lemon Loaf gluten-free?
A: It can be gluten-free if the recipe uses gluten-free flour or coconut flour instead of wheat flour.

Q: Can I make Vegan Coconut and Lemon Loaf without coconut oil?
A: Yes, you can use other healthy fats like avocado oil or olive oil instead of coconut oil.

Q: How long does Vegan Coconut and Lemon Loaf last?
A: The loaf can last for up to 3-4 days if stored in an airtight container in the refrigerator.

Q: Can I freeze Vegan Coconut and Lemon Loaf?
A: Yes, you can freeze the loaf for up to 2-3 months. Wrap it in plastic wrap or foil and place it in an airtight container before freezing.

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Q: Can I substitute lemon juice with lemon extract?
A: Yes, you can use lemon extract instead of lemon juice, but the flavor may be slightly different. Lemon extract is more concentrated than lemon juice, so you’ll need to use less of it.

Q: Can I use other types of flour instead of coconut flour?
A: Yes, you can use other types of flour like almond flour or all-purpose flour, but the texture and nutritional content may be different.

Q: Can I add other ingredients to Vegan Coconut and Lemon Loaf?
A: Yes, you can add other ingredients like chopped nuts, dried fruit, or chocolate chips to the loaf for added texture and flavor. However, this may change the nutritional content of the loaf.

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