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

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

4.93 from 38 votes

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

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.

Prep Time10

Cook Time45

Inactive Time5

Total Time5

Course: Cake

Cuisine: American

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

Servings: loaf (14 slices)

Author: Camilla

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)

US Customary - Metric

Instructions

BREAD

Preheat oven to 350F (180C). Spray or grease a 9x5-inch (22.5x12.5 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.

Notes

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 2 teaspoons psyllium husk powder. However, I have not tested with psyllium powder. For best results, I recommend sticking with the whole psyllium husks.

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.

Nutrition