Vegan Cranberry Lemon Loaf


More cranberries and citrus? Yes of course! I was looking for something a little bit different than scones or muffins to bake my cranberries into. I had seen the lemon loaf at Starbucks with it’s sweet and sticky glaze and thought I could make that, and I could pack it full of cranberries. So, here we are. Some cranberry lemon loaf with a sticky sweet glaze.


It was sweet and tart and disappeared in less than 24 hours. Definitely not healthy but definitely delicious. The snow has arrived and it’s making me want to stay inside all day in my pyjamas and bake constantly! Also read. I have been having the greatest luck with books lately. If you are a bookworm like myself I think you’ll know what I mean. Sometimes you go through a bad spell with books, nothing you pick up seems to grab you, you keep searching for that lost in the story feeling and you can’t find it. This whole winter each book I’ve picked up has been just what I wanted. I read the Edward Rutherford epic London, followed by Robert Galbraith aka J.K. Rowling’s The Cuckoo’s Calling and am now deeply into Donn Tart’s The Goldfinch. All very different books all incredibly wonderful and absorbing.


With all those wonderful books to read I’m into simple easy to throw together recipes. Luckily this one takes no time at all to throw together. Some flour, some sugar, some baking powder a couple of flax “eggs”, zest and juice from a lemon, a cup full of cranberries a splash of coconut milk. Toss is in the oven and wait.


While it’s baking you whisk up some powdered sugar and lemon juice to make the glaze. When you pop it out of the oven you poke the loaf all over and drizzle the glaze on top, it looks pretty and soaks into all those little holes you’ve just made.


Keeping it simple.

Vegan Cranberry Lemon Loaf

  • 1 3/4 cup flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 cup vegan margarine softened
  • 1/2 cup sugar
  • 2 tbl ground flaxseed
  • 6tbl water
  • 3 tbl lemon juice
  • 1/2 tsp lemon zest
  • 1/2 cup coconut milk
  • 1 cup fresh or frozen cranberries


  • 1/2 cup powdered sugar
  • 4 tsp lemon juice


Preheat the oven to 350 and grease a loaf pan, sprinkling flour on the bottom to keep the loaf from sticking

Make your flax “eggs” by whisking together 2 tbl ground flaxseed with 6 tbl warm water. Put the mixture in the fridge to set.

Cream together the margarine and sugar add the flax “eggs”, lemon juice and zest

In a medium bowl combine the flour, salt and baking powder

Add the dry ingredients to the wet a little bit at a time alternating with the coconut milk.

Once all combined bake for 45min or until a knife inserted comes out clean

Poke holes in the loaf with a knife

Whisk together powdered sugar and lemon juice and pour the glaze over the loaf when it comes out of the oven.

Allow to cool before taking it out of the pan.


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