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It’s always a good time to bake (and eat!) lemon bread, and my vegan grain-free lemon loaf is a perfect way to indulge. Made in one bowl (no mixer required), it is packed with lemon flavor and has a fine texture that you are sure to love. 
Table of Contents
- A New Approach to Making a Lemon Loaf
- Recipe Benefits
- Ingredients
- What Makes this Recipe Work
- Step by Step Directions
- Step 1. Combine the liquid ingredients and psyllium.
- Step 2. Combine the dry ingredients.
- Step 3. Add the wet ingredients to the dry ingredients.
- Step 4: Scrape the batter into the pan.
- Step 5: Bake and Cool.
- Make the Lemon Glaze
- Storage
- FAQ
- More Citrus Recipes to Love
- Vegan Grain-Free Lemon Loaf {almond flour & coconut flour} Recipe
A New Approach to Making a Lemon Loaf
I admit it. I had a privileged childhood.
The reason: an abundant Meyer lemon tree grew in my backyard.
Adding to that, my mother baked, and encouraged me to bake, too. The sum of these facts was a youth spent enjoying an array of lemon bars, lemon cakes, and lemon cookies as a matter of course (very lucky me!). It’s little wonder that lemon is my favorite dessert flavor (second only to caramel).
The start of summer signals all-things-lemon season for me, so to inaugurate the season, I offer a classic, re-imagined: Lemon Loaf, made both vegan and grain-free.
Recipe Benefits
- Vegan (egg-free and dairy-free)
- Grain-free
- Gluten-free
- Made in one bowl
- Quick and easy preparation
- So delicious
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
This recipe has a longer ingredient list than many of my recipes. I tried many super-minimalist ideas and combos, but they just did not work out. But after a few more additions, and several more rounds of testing, I had a delicious loaf worthy of sharing.
To make up for the longer list of ingredients, the assembly is particularly fast and easy. Here is what you will need:
- almond flour (not almond meal)
- tapioca flour
- coconut flour
- organic cane sugar (I have other options in the recipe)
- baking powder
- salt
- neutral oil of your choice (e.g., avocado, safflower, melted coconut)
- vanilla extract
- nondairy milk (e.g., almond, hemp, cashew)
- 5 to 6 medium lemons (both the juice and grated zest, for the loaf and the glaze)
- whole psyllium husks
- grain-free powdered sugar (I use my fast & easy grain-free powdered sugar recipe)
What Makes this Recipe Work
The beautiful crumb and light texture of this lemon loaf–more of a cake than a bread– is a combination of almond flour, coconut flour, and a bit of tapioca flour. The result is remarkably similar to an all-purpose flour loaf (but better, in my humble opinion, due to the absence of gluten).
Eggs typically add structure and volume to baked goods, especially loaves and cakes. Their absence in this recipe is overcome with the addition of a small amount of whole psyllium husks. The gelling action of psyllium gives the loaf structure so that once the loaf rises (from the baking powder) it does not fall right back down.
Step by Step Directions
Note that the complete directions are also in the recipe card below.
Once the flours are measured, making the lemon loaf is quick and straightforward. Hooray for baking simplicity!
Step 1. Combine the liquid ingredients and psyllium.
In a glass measuring cup, measure the milk, lemon zest, and lemon juice. Stir in the whole psyllium husks until blended. Let the mixture stand for 5 minutes to thicken.
Step 2. Combine the dry ingredients.
In a large measuring bowl, whisk the almond flour, sugar, tapioca flour, coconut flour, and salt until blended.
Step 3. Add the wet ingredients to the dry ingredients.
Add the psyllium mixture, oil and vanilla to the dry ingredients. Stir until completely blended (the batter will be somewhat thick), scraping the sides and bottom of the bowl with a rubber or silicone spatula.
Step 4: Scrape the batter into the pan.
Scrape the batter into a 9 x 5-inch (22.5 x 12.5 cm) loaf pan that has been sprayed with nonstick cooking spray (or oiled). Smooth the top with a spoon or spatula.
Step 5: Bake and Cool.
Bake the lemon loaf in a preheated 350F (175C) oven for 40 to 45 minutes until risen, golden, and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.
Transfer the loaf to a cooling rack and cool completely in the pan.
Make the Lemon Glaze
While the loaf bakes, combine the glaze ingredients (grain-free powdered sugar, lemon zest and lemon juice) in a bowl (I wash out and dry the same bowl I use for the bread). Use the back of a spoon to break up any lumps. Easy!
(Don’t forget to check out my grain-free powdered sugar recipe; it can be made with cane sugar or coconut sugar!).
Run a knife around the edges of the pan and remove the loaf. Return the loaf, right side up, to the cooling rack. I like to place a piece of wax paper or parchment paper beneath the rack to catch any drips from the glaze.
Liberally brush or soon the glaze all over the top and sides of the cake (lemon heaven). Let the loaf sit for at least 15 minutes before slicing. This allows for the glaze to soak into the cake and set.
Delicious eating awaits!
I added an extra sprinkle of lemon zest on top, because I had it on hand, and because more lemon is always a good thing in my book. 
Enjoy every last crumb of this lemony treat, and happy baking!
Storage
Store the loaf in an airtight container at cool room temperature for up to 2 days, in the refrigerator for up to 1 week, or freezer for up to 3 months.
FAQ
- Can I Use Other Flours in this Recipe? I completely understand the desire to use flours that are already on hand as opposed to purchasing the ones specific to a recipe. But in the world of grain-free, vegan baking, it can wreak havoc on the results. I urge you to stick with recipe as written.
- Any Other Options for the Sweeteners? Yes! You can use Coconut sugar or Regular granulated sugar.
- I use coconut sugar for most of my baking here on Power Hungry®. I tested this loaf with it and it is delicious, but…I did not want a brown lemon loaf. But please feel free to swap in coconut sugar if the color does not bother you. You can also make my easy grain-free powdered sugar with coconut sugar (for use in the glaze).
- I do not recommend sugar-free alternatives for this particular recipe. The sugar adds volume and structure that sugar-free options cannot. This can likely be overcome with some additional experimentation.
- Can I Make the Loaf Oil-Free? I have not tested the recipe without oil, but if you wish to try it, I recommend subbing an equal amount of either unsweetened applesauce or mashed very ripe banana (the flavor of lemon will more than cover up the 1/4 cup of banana flavor).
- My Loaf Did Not Turn Out as Expected. Why? The most likely reason is that the measurements for the flours were off (most likely too much flour). For the greatest accuracy, weigh the flour to the gram. If using cups to measure, very lightly spoon the flours into the measuring cups and level the tops to avoid over packing.
- It is also a good idea to check the potency of your baking powder. If it has lost some of its leavening power, the bread will not rise properly.
Happy baking, everyone!
More Citrus Recipes to Love
If you love all things lemon (or lime), be sure to check out these other easy, citrusy recipes:
- Grain-Free & Vegan Lemon Poppy Seed Muffins
- Lemon Poppy Seed Almond Flour Bread {vegan, grain-free}
- Lemon Cardamom Shortbread Cookies (vegan, grain-free}
- Vegan Cashew Cream Lime Pie {gluten-free}
- Coconut Lime Chickpea Flour Muffins {vegan, grain-free}
Vegan Grain-Free Lemon Loaf {almond flour & coconut flour}
Ingredients
Bread
- 1 cup nondairy milk , (e.g., almond milk, hemp milk, cashew milk)
- 2 tablespoons finely grated lemon zest
- 1/3 cup freshly squeezed lemon juice
- 2 tablespoons whole psyllium husks , (see notes for using psyllium powder)
- 2 cups almond flour, (no almond meal)
- 1/3 cup tapioca flour
- 2 tablespoons coconut flour
- 3/4 cup organic cane sugar , (see notes for options)
- 2 3/4 teaspoons baking powder, (certified gluten-free, as needed)
- 1/2 teaspoon salt
- 1/4 cup neutral oil of your choice , (e.g., avocado oil, safflower oil, melted coconut oil)
- 1 teaspoon vanilla extract
Lemon Glaze
- 2 teaspoons finely grated lemon zest
- 3 tablespoons lemon juice
- 1 1/4 cups powdered sugar , (also called confectioners' sugar)
Instructions
BREAD
- Preheat oven to 350F (180C). Spray or grease a 9×5-inch (22.5×12.5 cm) loaf pan.
- Measure the nondairy milk, zest and lemon juice into a glass measuring cup. Stir in the psyllium husk and let stand 5 minutes to thicken.
- In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, sugar, baking powder, and salt.
- Add the psyllium mixture, oil and vanilla to the flour mixture; stir until completely combined (the batter will be thick). Scrape and spread into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes until golden brown, risen, and a toothpick inserted near the center comes out with only moist crumbs attached.
- Transfer pan to a cooling rack; cool the loaf completely in the pan. Meanwhile, prepare the glaze.
GLAZE
- In a small bowl, stir together the lemon zest, lemon juice and powdered sugar. Use the back of spoon to break up any lumps.
- Run a butter knife around edge of pan to loosen the loaf. Spoon and spread with the glaze. Let set at least 15 minutes before slicing.
Is there any substitute for oil in this recipe?
Hi Kristina, I think you could use mashed very ripe banana or applesauce. The bread will not be as tender without oil, but still tasty. You could also sub almond butter, casheww butter or tahini for a more tender bread 😊
Can’t wait to try this. It’s very similar to a vanilla birthday cake recipe I use often and love. Am wondering if you might have a cook book out. I’m seeing a lot of your recipes align with my dietary needs and are amazing. Thank you for all the work you have put into this resource.
can i use an egg instead of the husks?
Hi cookie,
I have not tried it, but I think it might be possible. Probably two eggs, then reduce the liquid by about 1/2 cup.
If using flaxseed meal instead of psyllium husks, how much should I use? Thank you!
Hi Andrea,
I do not think flaxseed meal will work for this particular recipe. Sorry.
Hi… I was interested to find out why you recommend against using sugar substitute like monk fruit.
thanks,
Carol
Hi Carol,
Sugar substitutes do not work in all recipes. Sugar adds more than sweetness, it also adds moisture, volume, and browning to recipes. In the case of this quick bread, it is performing all three tasks, Monk fruit does not add the volume and moisture needed. You could definitely experiment with monk fruit and a combination of something like applesauce to make up some volume. But the bread will most likely sink (badly) if sugar substitute is used without any other significant adjustments.
Regarding the lemon glaze. How much of the grain free powdered sugar do I mix with the lemon juice and zest? I don’t see it labeled. 1 and 1/3 cup? I’m excited to make this. Thank you for a great recipe!
Hi Dr J! Oh, that’s odd, thanks for catching that, it is in the recipe card when I edit it, but it was not appearing. I have fixed the problem. Thanks for alerting me and I hope you like the recipe!
Cannot wait to try this! I used to love lemon loaf at the local coffee places, but haven’t had it for a while since changing my diet. Thank you!
Can sugar be decreased? I wd normally send about 75g in a cake this size
Hi Stephanie,
You could try, but I am not sure about the results. The sugar provides more than just sweetness. The sugar adds (1) volume of the loaf (i.e., if you cut to 75 g, that’s 69 fewer grams in the loaf), (2) browning, and (3) moisture. So it will definitely change the chemistry of the bread in multiple ways. So you could cut it, but you might need to play around with some other variables in the process.
Hi Camilla,i made this as cupcakes and they turned out perfect, a wonderful lemon flavor!
Thanks so much!
Adeeya
Hi, I only had a small loaf silicone pan (6 mini loaves) so I used that. Came out so good! The icing makes the recipe pop.
delicious!!!! I used a combination of pistachio and almond flours because that is what I had on hand. I am looking forward to making this with limes, too.
Wonderful flavor, it didn’t rise and the center fell. I used ground flax…I will try again with psyllium husks!
Lovely bread. The flavor is phenomenal.
Hi, the lemon loaf sounds so so good, but i have to be oil-free.
Do you have any suggestions for making it with out oil???
Hi Dee, I have not made it without oil, but you could try subbing something like applesauce, or perhaps a combo of applesauce and a mild flavored runny nut or seed butter, such as tahini or almond butter.
I really like your recipes. I’m allergic to almonds. Can I try another nut flour? Or do you have another lemon recipe without almonds?
Hi Steph! Have you tried pepita flour? I do not buy it, but I make it in my high speed blender from whole pepitas. It is my favorite alternative to almond flour (hmm…now I am wondering why I have not shared recipes with it!? I need to correct that asap! You could use the peptic flour a a 1:1 substitute for the almond flour 🙂
can I use sweet potato flour instead of coconut flour or just leave it out all together
Hi Karen,
I have not used sweet potato flour, so I‘m sorry, I cannot advise on it’s use. This definitely will not work without the coconut flour. Grain-free vegan baking has little to no room for variation (without disaster ensuing). It would take some trial & error to make some changes
Yum. Mine sunk a little bit, but I don’t care, it was so delicious!
Hello, my loaf came out too dense and didn’t rise like yours despite using weighing scales for ingredients. After adding the psyllium mixture, oil and vanilla, I realised that the batter was too thick (almost dough-like) hence I added more non-dairy milk to it. Is it possible to have a video reference of what the batter should look like? As I’m not sure where I messed up :/
Hi Catherine, I am so sorry the bread did not turn out as expected. My first question before trouble shooting more: I just want to check that you were using whole psyllium husks (or did you modify with flaxseed meal or psyllium husk powder?)
@Catherine, maybe the issue was weighing the milk. I’m not sure the measurement here is correct…150 ml is more like 2/3 of a cup.
Thanks for catching that, Lauren, and apologies! The cups measure is correct, but the mL conversion was not; I have corrected it!
This recipe is fantastic!! I made a few tweaks, used chia seeds instead of the psyllium husks. I didn’t have tapioca flour so used 1tbsp of plain flour and the rest in vanilla protein powder. Delicious, moist and very moreish!!
Whoohoo!!! Ooh, and I love the idea of adding protein powder, brilliant, Emma!
Love this recipe. Lime is great, too,
Ooh, now I need to try it with Lime!
This is spectacular! Made with coconut sugar, so so good
I am so happy to know!!!! 🥰
Finally had the time to make this. It was worth the wait! Came out perfectly and is so lemony. Thank you for your recipes!
Yay, so glad you fotime to try it, Elizabeth!
Made this in a 6 cup Bundt and it came out PERFECT! Followed to the letter except used coconut sugar (so a brownish cake, but fine with me). I made the coconut powdered sugar too and it is sooooo good in the glaze!!!
How smart, I bet it was so pretty in a Bundt. So happy that you gave the powdered sugar a whirl, too, Haley
Camilla, this lemon loaf is beautiful and mouth watering…I can’t wait to try it! Thank you for the sub on the psyllium husk and the powdered sugar recipe.
Can’t wait to make this!I made your One Bowl Zucchini Muffins today and they are delicious!
Thank you for sharing!
June
I hope it goes well, June!