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VEGAN GRAIN-FREE LEMON LOAF, partially sliced, on a wire cooling rack

Vegan Grain-Free Lemon Loaf {almond flour & coconut flour}

  • Author: Camilla
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
  • Yield: 1 loaf (14 slices) 1x
  • Diet: Vegan


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 loaded with lemon flavor and has a fine texture that you are sure to love.




  • 1 cup (150 mL) nondairy milk (e.g., almond, hemp, cashew)
  • 2 tablespoons finely grated lemon zest
  • 1/3 cup (75 mL) freshly squeezed lemon juice
  • 1 tablespoon (5 g) whole psyllium husks (see notes for using psyllium powder OR flax meal)
  • 2 cups (224 g) blanched almond flour
  • 1/3 cup (32 g) tapioca flour
  • 1/4 cup (28 g) coconut flour
  • 3/4 cup (144 g) organic cane sugar (see notes for options)
  • 2 and 3/4 teaspoons (13.2 g) baking powder
  • 1/2 teaspoon (2 g) fine sea salt
  • 1/4 cup (60 mL) neutral oil of your choice (e.g., avocado, safflower, melted coconut)
  • 1 teaspoon vanilla extract

Lemon Glaze:


Make the loaf:

  1. Preheat oven to 350F (175C). Spray or grease a 9×5-inch (22.5×12.5 cm) loaf pan.
  2. 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.
  3. In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, and salt.
  4. 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.
  5. 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.
  6. Transfer pan to a cooling rack; cool the loaf completely in the pan. Meanwhile, prepare the glaze.

Make the lemon glaze:

  1. In a small bowl, stir together the lemon zest, lemon juice and powdered sugar. Use the back of spoon to break up any lumps.
  2. 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.


Sugar Option: You can use an equal amount of coconut sugar in place of the cane sugar, I did not want the cake to be brown, hence the cane sugar. The loaf is delicious made with coconut sugar. I do not recommend using a sugar-free replacement (e.g., xylitol, monkfruit, etc) for this recipe.

Psyllium options: the whole psyllium husks can be swapped for 1 and 1/2 teaspoons psyllium husk powder. Alternatively, use 4 teaspoons of flaxseed meal.

Storage: Store in 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.

Q: Can I use something else to replace the flours (almond, tapioca or coconut)? A: For the almond and coconut, no (not without a substantial amount of experimentation and fine-tuning). You might be able to substitute arrowroot, potato starch, or cornstarch for the tapioca flour, but I have not tested it.

  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice (1/14 of loaf)
  • Calories: 222
  • Sugar: 19.8 g
  • Sodium: 199 mg
  • Fat: 12.5 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 26.4 g
  • Fiber: 2.8 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

Keywords: vegan lemon loaf, gluten-free vegan lemon loaf, grain-free vegan lemon loaf, almond flour, coconut flour