Starbucks Lemon Loaf

by Jill Dalton

This plant-based vegan Lemon Loaf is my healthy version of popular Starbucks Lemon Loaf. The richness of the cake is balanced with a pucker punch of lemony flavor that will delight your tastebuds. You will never need to buy a slice of Starbucks Lemon Loaf again!

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Starbucks Lemon Loaf

Print Recipe
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 83 voted )


2 cups (240g) almond flour
1 1/4 cups (100g) rolled oats, ground into flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon turmeric
1 1/2 teaspoons lemon zest
1/2 cup lemon juice
1 cup (160g) dates
1 cup (240ml) unsweetened soy milk
1 teaspoon vanilla extract

1/4 cup (35g) cashews
1/4 cup (59ml) lemon juice
1/4 cup (40g) dates
1/2 teaspoon vanilla extract
1/4 cup (59ml) water
sprinkle of turmeric


  1. Preheat oven to 350°F (180°C).
  2. Stir the almond flour, oat flour, baking powder, baking soda, turmeric and lemon zest together in a mixing bowl.
  3. Add the lemon juice, dates, soy milk and vanilla to a blender and blend until the dates are pulverized.
  4. Pour this mixture into the dry mixture and stir together.
  5. Pour into a silicone bread pan or parchment lined bread pan.
  6. Bake for 40-50 minutes until the edges are brown and the top feels firm when pressed.
  7. Add the frosting ingredients to a blender and blend until smooth.
  8. Let frosting sit for at least 10 minutes while the cake is cooling so that it will thicken.
  9. Pour frosting over the cake letting it ooze down the sides of the cake. 
  10. Keep in an airtight container in the fridge for up to a week. 
Did You Make This Recipe?
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Rhonda Bichard September 17, 2022 - 5:45 pm

For the lemon cake do you use deglet or medjool? And do you pack them into the measuring cups?

Jill Dalton September 24, 2022 - 9:35 am

deglet and I don’t really pack them in tight.

Kelly September 19, 2022 - 2:23 pm

Can you make cupcakes out of these?

Jill Dalton September 24, 2022 - 9:35 am

I haven’t tried it but I’m pretty sure it would work great.

Donna September 20, 2022 - 7:54 pm

Love your YouTube channel and all your recipes! I will be making this over the weekend. Lemon cake is my favorite so I am very sure I will love this loaf as well!😊 Your recipes are so good they are always a part of my weekly meals!

Sandra Marks September 22, 2022 - 9:12 am

As soon as I saw the thumbnail for this video, I went straight to the website for the recipe! Didn’t even watch the video (well until later)! Lol.
This turned out great. But I always have a 3 part test (how is it day off, next day and from frozen). This was good same day, but was great next day. It was so moist (definitely memories of a true pound cake). And it was just as good out of the freezer. It is always nice to have something in the freezer for a treat.
Can’t wait to share this loaf! Thanks!!

Tammy September 24, 2022 - 7:24 pm

Made this and was surprised it cooked so fast (35 min vs 40-50 in a silicone loaf pan similar to yours). I was worried I had dried it out because it was pretty dark and the toothpick came out clean with no hint of moisture. I allowed it to cool, then frosted and it was indeed a little dry. But, all was not lost! I put it in a sealed container overnight and, magically, it was MOIST and delicious this morning. Next time, I’ll watch it more closely and reduce my cook time as well as add a bit more lemon and some blueberries. Super simple and VERY much appreciated to find this recipe without sugar, butter or oil. 🙂

A September 25, 2022 - 2:44 pm

What can use for almond flour and the cashews . Taking to a function and not sure about nut allergies. Also is this GF

Jill Dalton September 28, 2022 - 3:34 pm

The cake really doesn’t work without the nut flour, sorry.


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