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Get ready for a slice of tangy and indulgent goodness with our Lemon Ricotta Loaf recipe. This delightful creation combines the creamy richness of Nafsika’s Garden Ricotta-style cheese with the refreshing zing of lemons. Moist, flavourful, and easy to make, this plant-based loaf is perfect for any occasion. Let’s dive into the recipe and uncover the secrets to this delectable treat!


– 1 1/2 cups all-purpose flour

– 3/4 cup granulated sugar

– 2 teaspoons baking powder

– 1/2 teaspoon salt

– 3/4 cup oat milk

– 1/4 cup Nafsika’s Garden Ricotta-style cheese

– 1/2 cup vegan melted butter

– 1 1/2 teaspoons vanilla extract

– 4 tablespoons lemon juice

– 2 tablespoons lemon zest

– 1/2 cup icing sugar

– 1 tablespoon lemon juicen


    1. Preheat your oven to 350 degrees F and grease an 8×4-inch loaf pan or two 5×3-inch loaf pans.
    2. In a large bowl, whisk together the lemon juice, lemon zest, granulated sugar, melted butter, baking powder, and salt until well combined.
    3. Add the Nafsika’s Garden Ricotta-style cheese and a few tablespoons of flour. Mix with a mixer or hand whisk until combined, leaving some lumps for added texture. Alternate adding flour and oat milk, ending with flour, while mixing on low speed.
    4. Add about one-quarter of the flour mixture and mix until almost combined, then add one-third of the oat milk and mix until just combined. Repeat this alternating process, ending with the flour. Beat until just incorporated, allowing some lumps to remain.
    5. Pour the batter evenly between the loaf pans and bake for 40-45 minutes. If using a larger singular loaf pan, pour all the batter and bake for an additional 5-10 minutes, until the cake is golden brown and a toothpick comes out clean.
    6. Remove the cake from the oven and let it cool for 15 minutes in the pan.
    7. While the cake cools, whisk together the lemon juice and icing sugar until combined, creating a tangy syrup.
    8. Carefully flip the lemon loaf pan to remove the cake and transfer it to a serving plate placed on a pan to catch the icing. Brush the syrup onto the warm cake, allowing it to soak in. Allow the cake to cool completely.
    9. Once the cake is cooled, combine the icing ingredients, starting with 1 tablespoon of lemon juice and milk. Add the remaining lemon juice as needed to achieve a thick, non-runny consistency. Pour the icing over the cake and let it dry before serving.
    10. Get ready to delight your taste buds with this moist and citrusy Lemon Ricotta Loaf. The creamy Nafsika’s Garden Ricotta-style cheese adds a luscious texture, while the lemony flavours provide a refreshing twist. Perfect for breakfast, afternoon tea, or dessert, this plant-based treat is sure to become a favourite in your recipe repertoire. Slice, savour, and enjoy!

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