Cherry Berry Vegan Lemon Loaf

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5 from 5 votes

This iced vegan lemon loaf is swirled with a cherry berry compote and it is the best lemon loaf of all time!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert, Snack

Servings:

Calories: 280kcal

Author: Lauren Boehme

Ingredients

Cherry Berry Compote

1 Cup Berries, I used blueberries and blackberries
1 Cup Cherries, pitted and chopped
1 Tablespoon Organic cane sugar
1 teaspoon Lemon juice

Lemon Loaf

1 1/2 Cups All purpose flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1 Tablespoon Lemon zest
1/2 Cup Vegan butter, room temperature
1 Cup Organic cane sugar
2 Tablespoons Flax meal
3 Tablespoons Water
1/4 Cup Vegan yogurt, plain or vanilla
1 teaspoon Vanilla
1/2 Cup Non-dairy milk, unsweetened I used oat milk
2 Tablespoons Lemon juice

Lemon Syrup

1/4 Cup Lemon juice
2 Tablespoons Powdered sugar, vegan

Lemon Icing

1 Cup Powdered sugar, vegan
2 Tablespoons Lemon juice
Pinch of Lemon zest

Instructions

Make the cherry berry compote first.
In a medium sized saucepan stir together the berries, cherries, sugar and lemon juice. Heat the saucepan on medium.
Simmer the berries, stirring frequently, for about 10 minutes. The berries should start to breakdown, then you can smash any large chunks of berries that are left.
Stir, and continue to simmer until the compote is thick. 2 to 3 more minutes. Turn off the heat and let cool. You want to make sure the compote is cooled completely before adding it to the lemon loaf. You can also do this ahead of time and let it cool overnight in the fridge.
Once the compote has cooled, preheat the oven to 350 degrees(F).
In a large mixing bowl, whisk together the flour, baking powder, salt and zest. Set aside.
Now, in a large mixing bowl or the bowl of a stand mixer, using a hand mixer or the paddle attachment of the stand mixer, beat together the vegan butter and cane sugar. Beat for about 2 minutes or until it is light and fluffy.
Then make a flax egg by whisking together to flax meal and water in a small bowl. Set aside and let it thicken for 3 to 4 minutes.
Now add the flax egg, vegan yogurt, and vanilla to the wet mixture and continue to beat until everything is fully incorporated, scraping down the sides as needed.
Then whisk together the non-dairy milk and lemon juice. I like to do this in a liquid measuring cup to easily pour it into the batter.
Now, with the mixer running, start adding the dry ingredients to the bowl with the wet ingredients, alternating with the milk mixture, adding a little of each at a time, until everything is fully incorporated.
Line a 9 x 5 inch loaf pan with parchment paper or spray with non-stick spray.
Pour about 1/3 of the batter into the pan, then smooth is out.
Now add dollops of the berry compote on top of that batter, using about 1/2 of it. Then take a knife and swirl the berry compote into the batter.
Top that with another 1/3 of the batter and smooth it out on top. Then top that with dollops of the remaining compote and the remaining batter. Swirl those together and then smooth them out.(You can watch me do all this on the video).
Bake for 50 to 60 minutes or until a toothpick comes out clean.
Let the loaf cool for about 5 minutes, but while it is still warm you want to drizzle the syrup over the top of it. Whisk together the lemon juice and powdered sugar and drizzle it over the whole top of the loaf.
Let cool completely, then put the icing on top. Whisk together the powdered sugar, lemon juice and zest and then pour over the top of the loaf and smooth it out evenly.
Slice and serve!

Video

Nutrition