High Protein Vegan Lemon Loaf (Gluten free & RSF)
This high protein gluten free vegan lemon loaf will rock your world! It is super moist, fluffy and lemony with the perfect amount of sweetness! This high protein loaf has 9 grams of protein per slice and is gluten free, dairy free, and refined sugar free! Not only is this vegan lemon loaf addictive and delicious it is filled with wholesome ingredients to keep you feeling fueled throughout the day!
What ingredients do I need for my vegan lemon loaf?
- Almond Flour
- Oat Flour
- Protein Powder – I use the lemon merengue flavor from Outcast Foods
- Tapioca Flour
- Baking Powder
- Agave
- Lemon Juice & Zest
- Unsweetened Apple Sauce
- Plant Milk
How to make this vegan lemon loaf
This super moist vegan lemon loaf is so easy to make! All you need is a large bowl, and a loaf pan.
Dry Ingredients: First add all the dry ingredients into a large bowl and mix well until everything is combined and there are no lumps.
Wet Ingredients: To the same bowl on top of the dry ingredients add in all of your wet ingredients. Mix together but be careful not to overmix!
Baking: Transfer the batter into a loaf pan and bake at 350 degrees fahrenheit for 50 minutes to 1 hour. The outside should be nice and golden and you should be able to stick a toothpick down the center of the loaf and have it come out clean. Let the loaf cool for at least 1 hour before slicing.
The protein powder I use
I recently discovered Outcast Foods a few months ago and let me tell you it is the BEST vegan protein powder I have ever tried! They have the most insanely delicious flavors like lemon merengue (the one I used for this recipe), fruit explosion, and mint chocolate chip! They are not chalky at all and have the perfect amount of sweetness!
The company itself is also doing some truly amazing things! They make all of their products from upcycled, locally sourced produce that are destined to be thrown away into a landfill and repurpose them to make high quality plant based powders that keep all of the nutrients intact! The company is totally committed to sustainably, are on a mission to reduce food waste and their packaging is 100% recyclable!!!
If you want to try out Outcast Foods products you can use my code VEGANBABE to save some money!!
Some tips from Steph
This loaf will be a bit darker. This lemon loaf is darker than your typical lemon loaf. This is mostly due to the agave in the recipe. Usually lemon loaves use refined white sugar, but in order to make this refined sugar free we are using agave instead!
Do not add more protein! I know it is tempting to add more protein powder into this lemon loaf recipe to make it even higher in protein, but don’t do it! Baking with protein powder is very delicate and if you add too much it will make the loaf super gummy!
Make your own oat flour: You can easily make your own oat flour by blending up some rolled oats in a high speed blender.
Make sure to let the loaf cool. You must let the loaf cool in the loaf pan for at least 1 hour. It will continue to cook in the pan and if cut into too soon it will be gummy on the inside.
If using a glaze make sure to let the loaf cool completely to room temperature otherwise it will melt all over the loaf!
Substitutions
Almond flour is a must: The almond flour in this recipe cannot be subbed. The almond flour is a high fat flour and is what makes this loaf moist and fluffy. Coconut flour is much too absorbent and there is no other flour that can quite compare!
Sweetener: I have only tried using agave in this vegan lemon loaf recipe, but maple syrup should work as well!
Protein Powder. I used the lemon merengue flavored protein from Outcast Foods for this recipe to get that super lemony flavor! You can purchase it here! If you do not want to purchase this protein you can use a vegan vanilla protein powder and add in extra lemon zest and juice!
How to store your vegan lemon loaf
Store your lemon loaf in the fridge for up to 5 days! This loaf tastes amazing for leftovers so you can snack on it all week long!
Other recipes you will love
- High Protein Vegan Blueberry Crumble (gluten free)
- No Bake Pecan Pie Bars (gluten free)
- High Protein Single Serve Apple Crumble
- No Bake Vegan Blueberry Lemon Cheesecake
MACROS: This loaf makes 8 slices and each slice has 246 calories – 9 grams protein – 63 grams carbs – 11 grams fat.
Did you make this recipe? I would love to see your recreation!! Make sure to tag me on Instagram @that.veganbabe and leave a comment or review!
High Protein Vegan Lemon Loaf (Gluten Free & RSF)
Ingredients
Dry Ingredients
- 1¼ cup Almond Flour
- ¾ cup Oat Flour
- ⅓ cup Lemon Merengue Protein Powder from Outcast Foods or plain vanilla vegan protein (see notes if using a different protein powder)
- ⅓ cup Tapioca Flour
- 1½ tsp Baking Powder
Wet Ingredients
- ½ cup Agave
- 2 tbsp Lemon Juice
- 1 tsp Lemon Zest about the zest of 1 lemon
- ⅓ cup Unsweetened Applesauce
- ½ cup Plant Milk
Instructions
- Add your dry ingredients into a large bowl and mix well.
- Add in the wet ingredients on top of the dry ingredients and mix until combined, but be careful not to overmix.
- Grease or line a loaf pan then pour the batter into the pan.
- Bake at 350f for 50 minutes – 1 hour. The outside should be golden brown and you should be able to stick a toothpick inside and have it come out clean.
- Take the lemon loaf out of the oven and let it sit for at least one hour. The loaf will continue to cook in the pan and if you slice into it too early it will be very gummy.
- Optional: Top the loaf with a lemon glaze. Whisk together ½ cup powdered sugar with ½ tbsp of lemon juice and some lemon zest. If using a glaze make sure the loaf has cooled completely to room temperature otherwise it will melt all over the loaf.