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Vegan Dandelion Bread: A Golden Slice of Spring Sunshine

Freshly sliced Vegan Dandelion Bread on a wooden board with dandelion flowers.
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A tender vegan dandelion bread with a soft, cake-like crumb and subtle honey-like floral sweetness from fresh dandelion petals.

Ingredients

Scale
  • 1 cup dandelion petals
  • 2 cups unbleached all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup avocado oil or neutral oil
  • 1/2 cup full fat coconut milk
  • 1/4 cup fresh lemon juice
  • 3/4 cup sugar
  • 1/2 cup powdered sugar (optional glaze)
  • 2 tablespoons lemon juice (optional glaze)
  • 1/2 teaspoon pure vanilla extract (optional glaze)

Instructions

1. Preheat oven to 350°F (175°C) and lightly oil a loaf pan.

2. Separate yellow dandelion petals and wash thoroughly; measure 1 cup.

3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

4. Add oil, coconut milk, lemon juice, sugar, and dandelion petals to the dry ingredients.

5. Mix gently with a spatula until just combined and no dry flour remains; do not overmix.

6. Transfer batter into prepared loaf pan and smooth the top.

7. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

8. Cool in pan for at least 1 hour, then run a knife along edges and unmold. Cool completely before slicing.

9. For optional glaze, mix powdered sugar, lemon juice, and vanilla, then drizzle over cooled bread.

Notes

Ensure only the yellow petals are used, as green parts can taste bitter.

You can substitute any neutral oil if dandelion oil is unavailable.

Add sliced almonds for extra texture and flavor if desired.

Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://paulakitchen.com/vegan-dandelion-bread/