It’s always a good time to bake (and eat!) lemon bread, and my vegan grain-free lemon loaf is a reliable 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.
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 go-to 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.
Why You’ll Love This Vegan Almond Flour Lemon Loaf
- Vegan (egg-free and dairy-free)
- Grain-free
- Gluten-free
- Made in one bowl
- Quick and straightforward preparation
- So satisfying
Ingredients for the Vegan Lemon Loaf
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
This recipe has a longer ingredient list than many of my recipes. I tried many especially-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 satisfying loaf worthy of sharing.
To make up for the longer list of ingredients, the assembly is particularly fast and straightforward. 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 & straightforwardgrain-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 instructions 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. Straightforward!
(Don’t forget to look at mygrain-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.
Satisfying 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 for the Vegan Almond Flour Lemon Loaf
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.
Frequently Asked Questions
- 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 Nbirz. I tested this loaf with it and it is satisfying, 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 straightforward 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 Vegan Almond Flour Lemon 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 look at these other straightforward, 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 Almond Flour Lemon Loaf
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 5 minutes
- Servings: 1 loaf (14 slices)
Ingredients
- 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
- 2 teaspoons finely grated lemon zest
- 3 tablespoons lemon juice
- 1 1/4 cups powdered sugar (also called confectioners' sugar)
Method
- 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.
- 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 satisfying 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 reliable 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.
