Is Honey Vegan?

If you’re new to veganism, you may be wondering, “is honey vegan?” Here’s what you need to know.

There’s a whole lot to navigate as a new vegan, and the process can definitely be overwhelming.

Although I’ve been a vegan for many years now, I remember the frustration and disappointment of realizing some of my former favourite foods contained hidden animal-derived ingredients.

Honey is an area of uncertainty for many new vegans—and also friends and family who are cooking for them! Let’s take a deep-dive to answer the question of whether honey is vegan.

What Is Honey?

Honey is a sweet, golden liquid produced by bees. It has been used since ancient times for its medicinal properties, sweetness, and flavor.

Technically speaking, honey contains around 80% carbohydrates, 15 to 17% water, and the rest is minerals, vitamins, pollen, and amino acids. The carbohydrates in honey are primarily fructose and glucose, but it has a slightly lower glycemic index than table sugar, which is why it’s often perceived as a healthier alternative.

How and Why Bees Make Honey

Bees make honey from the sugary nectar of flowers. Bees use their tongues to lap up the nectar and then store it in a special part of their stomachs, known as honey sacs. After returning to the hive, they regurgitate the nectar and a process of evaporation and enzyme-reaction takes place in the hive, reducing the water content of the nectar and producing the signature amber color and sweet flavor of honey.

Bees make honey for two main reasons: to feed their colonies in winter and to sustain new bee colonies. Honey keeps well, providing bees with a stable food source throughout the year. It also offers an important source of nutrition for newly established hives. When beekeepers remove honey from a hive, they replace it with a corn-syrup-based substitute that lacks the essential nutrients of honey.

Why Honey Isn’t Vegan

So is honey vegan? The answer is no.

Vegans avoid consuming all products that are derived from animals or animal byproducts, including honey. Strict ethical vegans do not consume honey or use it in their recipes. ( What Does It Mean to Be Vegan? )

The production of honey involves exploiting bees and denying them their autonomy as living beings. While some ethical beekeepers try to minimize the impact on bees, commercial beekeeping operations often fail to take into account the needs of the bee community. Bees are highly social beings and rely heavily on their colonies for survival. The intensive practices of commercial beekeeping often disrupt the social structure of the hive, leading to poor health and reduced production.

As with the dairy industry, honeybees are often artificially inseminated, and bees may also be killed before winter to save on the costs of feeding them through the cold months.

Honey production and beekeeping can also cause environmental harm. Large, commercial operations often ship bees across the country to pollinate crops. This disrupts the bees’ natural migratory patterns. Commercial honey production also produces honeybee colonies that supplant native bee populations.

Plant-Based Honey

Luckily, there are a number of vegan honey substitutes on the market today—and yes, they really do taste like actual honey!

Some popular brands include Bee Free Honey, Nectar, Vegan Un-Honey, Just Like Honey, and Humble Honee. You can use these vegan honey substitutes the same way you use regular honey.

More Vegan Alternatives to Honey

If you can’t find the vegan honey substitutes listed above, don’t despair! You can also substitute these sweeteners in almost any recipe that calls for honey:

• Maple syrup – A sweetener made from the sap of maple trees that can be used as a 1:1 substitute for honey. It’s a little bit thinner and less sticky, so keep that in mind if you’re looking for a substitute to drizzle on top of fruit or vegan yogurt .
• Agave nectar – Made from the agave plant, this syrup is sweeter than honey and has a milder flavor.
• Date syrup – This thick syrup is made by blending dates with water to create a delicious, caramel-like flavor. It’s absolutely divine!
• Coconut nectar – A mild-tasting syrup made from coconut trees, coconut nectar has a lower glycemic index than honey and is a good source of minerals.
• Molasses – A thick syrup made from sugar cane or sugar beets that you can use as an alternative to honey in baking. Note that it has a much more pronounced flavor, especially if you use the blackstrap variety.
• Simple syrup – A basic syrup made from equal parts sugar and water, it has a neutral flavor it works well for sweetening cocktails and other drinks that call for honey.
• Brown rice syrup – A thick syrup made from cooked down brown rice. It has a mild flavor and you can use it as an alternative to honey in baking, granola bars, and more.
• Sugar – You can also use old-fashioned sugar as a honey substitute!

Other Ingredients to Watch Out For

Honey isn’t the only food product or ingredient that comes from bees. Ethical vegans who avoid honey should be aware of these other ingredients in foods, cosmetics, skincare, home products, and supplements:

• Beeswax – Used in the production of candles, cosmetics, and food products.
• Propolis – A resin-like substance used in skincare and dietary supplements.
• Royal jelly – A milky white secretion from young bee larvae used as a dietary supplement.

More Vegan Lifestyle Guides and Tips

• Is Yeast Vegan?
• How to Cook Lentils
• How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu

This lemon blueberry bread is the perfect combination of tart and sweet, with a tender crumb and citrusy glaze. Perfect for an afternoon snack, breakfast, or dessert, it will quickly become your go-to treat!

I can never resist a good quick bread recipe. Whether it’s nutty pecan banana bread or moist pumpkin chocolate chip bread , I love how quick breads are so versatile you can serve them from breakfast to dessert and any time in between! And friends, this vegan lemon blueberry bread is definitely a recipe you’ll want to eat all day long.

Consider it a mashup of my vegan lemon loaf and blueberry muffins ; you get the tart, bright flavour of lemon, along with the sweetness of ripe blueberries.

The bread itself is ultra-moist, with the perfect tender crumb thanks to the addition of vegan yogurt and those juicy berries. Then, we take things to the next level by adding a tart lemon glaze. It’s absolutely divine!

Why You’ll Love this Lemon Blueberry Bread Recipe

Here’s why this vegan lemon blueberry bread will become a new favourite:

• Moist . Some lemon bread recipes have a tendency to be dry, but this one is made with yogurt, which allows you to add moisture to the batter without thinning it out.
• Flavourful . The combination of tart lemon and sweet blueberries makes every bite an absolute delight.
• Pretty . Most quick breads have a rustic appearance, but this vegan lemon blueberry bread is sure to get oohs and ahhs when you serve it at a party!
• Easy . Like most quick breads, this one comes together lickety-split.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Loaf Cake:

• Cane sugar – Not all sugars are vegan, so be sure to read the label.
• Oil – If you’re using coconut oil, melt it first.
• Lemon extract – This adds loads of bright lemon flavour.
• Vanilla extract or paste
• Lemon zest – Zest the lemons before juicing them.
• Regular vegan yogurt – You can use store-bought or homemade vegan yogurt.
• Lemon juice
• All-purpose flour – Sift the flour before using it in the recipe.
• Baking powder
• Baking soda
• Sea salt
• Blueberries – Fresh is best, but frozen will work too.

For the Lemon Glaze:

• Powdered sugar – Also known as confectioners’ sugar.
• Vegan milk – Any unflavored variety.
• Lemon juice

How to Make Lemon Blueberry Bread

The hardest part about making this lemon blueberry bread is waiting for it to be done so you can enjoy a slice! Here’s what you’ll need to do.

Prepare . Preheat your oven to 350°F/180°C and position a rack in the middle of the oven. Grease a 9×5 loaf pan with oil or nonstick spray.

Mix the wet ingredients . Whisk the sugar, oil, extracts, and lemon zest in a large bowl or the bowl of a stand mixer for about 3 minutes, or until incorporated. Whisk in the vegan yogurt or lemon juice and scrape down the sides.

Mix the dry ingredients . Whisk the flour, baking powder, baking soda, and sea salt in a small bowl.

Finish the batter . Pour the dry ingredients into the wet ingredients and mix on low speed until incorporated, scraping down the sides as needed.

Add the berries . In another small bowl, toss the blueberries in the flour, then fold them into the batter.

Bake . Transfer the batter to the prepared pan and smooth the top with a spatula. Drop additional blueberries onto the top and bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out mostly clean.

Cool . Let the bread cool for 10 minutes in the pan, then turn it out onto a wire rack to finish cooling.

Finish . Whisk the powdered sugar, vegan milk, and lemon juice until fully combined. Pour this mixture over the bread, letting it drip down the sides.

Tips for Success

These simple tips and pointers will help you make sure your vegan lemon blueberry bread turns out perfect!

• Don’t over-mix the batter . Over-mixing will lead to dense, dry bread, and nobody wants that.
• Make sure all ingredients are at room temperature before starting . This helps ensure everything is evenly blended and it also helps your batter hold more air when beaten, giving your bread a lighter texture.
• Let the bread cool completely before glazing . Otherwise, the glaze will melt and soak into the bread and run off the sides.
• Sift the powdered sugar if needed . If you notice the powdered sugar is lumpy, it’s a good idea to sift it first so you don’t end up with lumps in your icing!

Variations

This vegan lemon blueberry bread is perfect as-is, but here are a few ideas for switching things up:

• Use strawberries or raspberries instead of blueberries for a different spin on this recipe.
• Skip the glaze and sprinkle coarse Demerara sugar over the top of the bread before baking for some sparkle, crunch, and sweetness.
• For extra lemon flavour, add finely grated lemon zest to the glaze.

Serving Suggestions

For a pretty presentation, serve this vegan lemon blueberry loaf with fresh berries and a dollop of cashew cream or coconut whipped cream . A scoop of vegan vanilla ice cream is delicious too!

How to Store

Vegan lemon blueberry bread will last 3 to 5 days wrapped tightly or stored in an airtight container at room temperature. If you decide to wrap the bread, be sure the glaze is fully set first.

Can This Recipe Be Frozen?

You can freeze this bread for up to 3 months. For best results, freeze it unglazed and add the glaze before serving. Otherwise, be sure the glaze is fully set before wrapping the bread in plastic wrap. Thaw the bread on the counter overnight before serving.

More Quick Bread Recipes

• Cranberry Orange Bread with Orange Glaze
• Strawberry Banana Bread (Gluten Free + Vegan)
• One-Bowl Vegan Banana Bread
• Easy Vegan Zucchini Bread

Ingredients

For the Loaf Cake

• 1 cup cane sugar , 200g or any granulated sugar
• ½ cup oil , 100g, if using coconut oil ensure it’s melted
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract or paste
• 2 teaspoons lemon zest , from two lemons
• 1 cup vegan yogurt , plain and unsweetened
• ⅓ cup lemon juice , from two lemons
• 2 cups all-purpose flour , 240g, sifted
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon sea salt
• 1 cup blueberries , preferably fresh (if frozen, do not defrost) + 1 tablespoon flour, plus 1⁄3 cup extra unfloured blueberries for the topping

For the Lemon Glaze

• 1 cup powdered sugar
• 1 tablespoon vegan milk
• 1 tablespoon lemon juice

Instructions

For the Loaf Cake

• Preheat the oven to 350°F/180°C. Spray a 9×5 loaf pan with an oil spray to prepare it. Set aside.
• In a large mixing bowl or bowl of a stand mixer, add the sugar, oil, lemon extract, vanilla extract and lemon zest. Mix together with a whisk for about 3 minutes on low speed or via hand until all fully incorporated.
• Add in the vegan yogurt and the lemon juice and whisk for 30 seconds until fully incorporated. Scrape down the sides.
• In a small bowl, mix the flour, baking powder, baking soda, and sea salt. Add to the wet ingredients and mix for about a minute on low speed until just incorporated. Scrape down the sides again.
• In another small bowl, toss the blueberries in the flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.
• Pour the batter into the loaf pan and use your spatula to smooth down the top. Top the batter with the extra 1/3 cup of un-floured blueberries.
• Bake the loaf on the middle shelf of your oven for 55-60 minutes, until a toothpick comes out clean or with barely any crumbs.
• Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
• Allow the bread to cool completely. Drizzle on the lemon glaze, ensuring to spread it down the sides too. Slice as desired. Enjoy!

For the Lemon Glaze

• Mix together the powdered sugar, vegan milk and lemon juice until fully combined. Feel free to thicken if desired with more powdered sugar or thin out with more milk or lemon juice depending on which flavor you prefer. You can store this in your fridge for 2 days.

Notes

• Do I Need a Stand Mixer? Nope! You can do everything by hand if you like, it just takes longer. But, at the same time, it’s a good workout!
• How to Tell When Your Loaf is Done : Bake your loaf cake until a toothpick comes out clean, or with barely any crumbs on it.
• Let the Loaf Cool Before Icing : If the lemon loaf is too warm, the icing will become runny and thus messy. If you let the cake cool completely, though, you’ll have more control over how the glaze settles.
• Can I Make the Glaze Ahead? Sure! You can store it in your fridge up to 2 days ahead of time, if needed.
• Weighing Out : I highly recommend as usual if you’re baking to use a scale instead of just scooping (it can be highly inaccurate and lead to a dough that’s too dry or too wet)! You’ll get far better results every time.
• It isn’t necessary, but you can add a few drops of yellow food colouring /gel to give this that quintessential yellow(er) colour too.
• **bring all ingredients to room temperature.
• To store : Vegan lemon blueberry bread will last 3 to 5 days wrapped tightly or stored in an airtight container at room temperature. If you decide to wrap the bread, be sure the glaze is fully set first.
• To freeze : You can freeze this bread for up to 3 months. For best results, freeze it unglazed and add the glaze before serving. Otherwise, be sure the glaze is fully set before wrapping the bread in plastic wrap . Thaw the bread on the counter overnight before serving.