Vegan Raspberry Lemon Loaf with Raspberry Cream Frosting

There’s just something magical about the combination of raspberry and lemon. Tart, sweet, refreshing, and just a little indulgent—this pairing has always been one of my favorites. So when I set out to create this vegan raspberry lemon loaf, I knew it had to be the perfect balance of light citrusy brightness and juicy berry flavor.

The result? A soft, moist vegan loaf cake that bursts with pops of raspberry in every bite. It’s sweet but not overpowering, tangy but not too sharp, and endlessly versatile. Whether you’re baking for a holiday gathering, a casual get-together with friends, or simply treating yourself to something special on a weekday afternoon, this loaf fits the bill.

Raspberry Cream Frosting (or Keep it Light!)

What takes this loaf to the next level is the raspberry cream frosting—smooth, rich, and lightly tangy, it adds a touch of decadence without being heavy. If you’re like me, you’ll want to slather it generously over the top and maybe even sneak an extra spoonful on the side.

But if you’d prefer something a little lighter, I’ve included a classic lemon glaze option in the recipe notes. The glaze sets beautifully, creating a zesty, sweet finish that perfectly complements the loaf without the extra indulgence.

Seen here with a raw vegan raspberry lemon loaf- these parchment loaf pan liners make clean up a breeze and help keep even the most fragile loaves together!

Why You’ll Love This Vegan Raspberry Lemon Loaf

• Wholesome & Plant-Based: 100% vegan—no dairy, no eggs.
• Soft & Moist Texture: The crumb is light, fluffy, and never dry.
• Bursting with Flavor: Juicy raspberries + bright lemon = the ultimate match.
• Versatile: Dress it up with frosting for the holidays or keep it simple for everyday snacking.
• Crowd-Pleaser: Even non-vegans will be asking for seconds.

Perfect for Every Occasion

This loaf is the kind of recipe you’ll find yourself turning to again and again. It looks elegant enough to take center stage on a holiday dessert table, yet it’s simple enough to enjoy with a cup of tea or coffee on a quiet morning.

Whether you top it with the luscious raspberry cream frosting or keep it fresh and zesty with a lemon glaze, this vegan raspberry lemon loaf is a recipe that’s meant to be shared.

So grab your mixing bowl, some fresh raspberries, and a couple of bright lemons—because this loaf is about to become your new favorite vegan bake. 🌿🍰

Vegan Raspberry Lemon Loaf Cake

The Gentle Table

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Resting time 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine vegan

Cook ModePrevent your screen from going dark

Equipment

• Mixing bowls
• Spatula
• Loaf Pan
• Loaf Pan Liners optional
• Electric Hand Mixer
• Measuring Spoons
• Liquid Measuring Cup

Ingredients

  

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Cake Base

• ½ cup water
• 3 tbsp flax ground
• ½ cup vegan butter
• ¼ cup coconut oil
• 1 cup sugar
• ⅓ cup soy milk
• 3 tbsp lemon juice
• 2 tsp lemon zest
• 1 ½ cups all-purpose flour +3 tbsp
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups raspberries fresh or frozen

Raspberry Glaze (see Notes)

• 1 cup raspberries fresh or frozen
• 1 tbsp lemon juice
• 2 tbsp soy milk
• ½ cup vegan butter softened
• 1 cup icing sugar powdered
• ⅛ tsp salt

Instructions

 

For the Loaf

• Preheat oven to 350℉
• Mix the water and ground flax together and let stand for a few minutes.
• Meanwhile, using an electric hand mixer, cream the vegan butter, coconut oil and sugar together.
• Add the flax egg and beat, then beat in the soy milk and lemon juice and zest.
• In a mixing bowl, whisk the 1 ½ cups of flour, salt, baking powder and baking soda together. Then, add the flour mixture into the coconut oil mixture and gently stir to combine.
• Toss the raspberries with the few tablespoons of remaining flour and then fold in the raspberries and pour the batter into a lined 9×5 loaf pan.
• Bake, on the center rack, for 50 minutes or until a toothpick inserted into the center comes out clean. While the loaf is baking, prepare the Glaze.
• Allow the loaf to cool for about 60 minutes in the loaf pan and then remove to glaze. It is important to allow the loaf to rest, as it is very soft, and if removed too soon will crumble (but hey, lemon raspberry crumble cake still *tastes* good!). Lift it up by the parchment paper to help keep everything well together.

For the Glaze

• In a mixing bowl, beat the raspberries, lemon and soy milk into a puree with an electric hand mixer. You can strain the seeds out if you wish, but I prefer to leave them in.
• Pour the mixture into a small saucepan and heat over low/medium heat to a simmer. Continue simmering for about 10 minutes until the mixture has thickened. It should have a jam-like consistency. Remove from heat and allow to cool.
• Meanwhile, in a mixing bowl, beat the vegan butter until smooth and then beat in the icing sugar and salt until smooth.
• Once cooled, add the raspberry mixture to the mixing bowl with the vegan butter a little at a time, until you have your preferred flavour. (I used all of the raspberry mixture, but if you don't want quite a strong flavour, reduce to your preferences)
• Once your loaf is cooled, frost away!

Notes

Prefer a light glaze? You can also opt for a more traditional lemon glaze. Simply whisk the following ingredients together and then drizzle over your loaf once cooled:

• 1 cup icing sugar
• 2 tbsp lemon juice
• 1 tsp soy milk

Other Uses This frosting is also excellent on cupcakes, cookies and other treats.

Storage Store in a sealed container in the fridge for up to 5 days. This loaf will also freeze well once cooked, up to a month. Simply slice and add parchment paper between slices.

Tried this recipe?Please leave a review!!

Keyword easy, lemon, loaf, pancakes, raspberry, vegan