Roshni’s Vegan Lemon Loaf

This lovely lemon loaf recipe, sent in by Roshni, is made with flax egg – which is an egg substitute made from finely ground flax seeds and water – and is delightfully soft, zesty and not too sweet. 

There’s the option to add chocolate chips or top with thinly sliced lemon instead (my personal favourite).

For more of Roshni’s delicious recipes follow her on instagram @freegan2019

To make a flax egg the ratio is one tablespoon of finely ground flax seeds and three tablespoons of water. If you don’t have coconut sugar you can substitute 2/3 cup of regular sugar.

 You can also replace the flour with a gluten free option or other flour of your choice and use other milk alternatives. If you don’t have flax seed you can use another egg substitute like Orgran Egg Replacer.


1 1/2 cups all purpose flour

1 flax egg (the same as one egg)

1/2 cup coconut oil

Lemon juice & zest of one lemon

  3/4 cup coconut sugar

1 tsp baking powder

1/2 tsp salt

3/4 almond milk

Chocolate chips – as many as you like


Prepare the flax egg

In a bowl, mix the coconut oil and sugar

Add the flax egg, almond milk, lemon juice and zest

In another bowl sift the flour add the baking powder and salt

Add flour mixture to wet mixture and stir well, then pour into a greased loaf pan

Top with thinly sliced lemon or chocolate chips and bake for 40-45min at 180c.

REMEMBER- All Ovens Vary – adjust temperature and cook time to suit your oven

Roshni Bhambra @freegan2019


Comments 2

    1. Post

      No I haven’t and have not had any feedback regarding using gluten free, would like to hear the results if you do give it a try. Triona

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