Description
This Vegan Lemon Loaf is a moist, flavorful, and dairy-free treat perfect for any occasion. Made with almond and coconut flours, natural sweeteners, and fresh lemon juice and zest, it offers a bright, tangy taste without compromising on texture. The loaf is topped with a simple coconut butter glaze that enhances the lemon flavor and gives it a beautiful finish. Ideal for those seeking a gluten-free and vegan dessert or snack.
Ingredients
Main Loaf Ingredients
- 1/4 cup refined coconut oil, melted and cooled (may substitute with avocado oil or other neutral oil)
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened applesauce (for low carb, substitute with sour cream or keto-friendly yogurt)
- 2 tablespoons lemon zest (about 2 lemons)
- 1/3 cup lemon juice (about 2 lemons)
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 2 cups superfine almond flour
- 3/4 cup tapioca starch (or arrowroot starch)
- 1/4 cup coconut flour
- 1 teaspoon fine sea salt
Glaze Ingredients
- 1/3 cup coconut butter (manna)
- 1 teaspoon pure maple syrup
- 1 teaspoon lemon juice + lemon zest for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8x4-inch loaf pan with parchment paper to ensure easy removal and prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted and cooled coconut oil, pure maple syrup, unsweetened applesauce, lemon juice, lemon zest, and pure vanilla extract until the mixture is smooth and well combined.
- Sift and Combine Dry Ingredients: Place a large mesh sieve over the bowl with wet ingredients. Sift in baking powder, superfine almond flour, tapioca starch (or arrowroot starch), coconut flour, and sea salt. Stir the mixture gently until all ingredients are fully incorporated and there are no lumps.
- Transfer Batter and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 35-42 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and let cool for at least 30 minutes to allow the loaf to set properly.
- Prepare the Glaze: While the loaf is cooling, mix together the coconut butter (manna), pure maple syrup, and lemon juice in a small bowl until smooth and spreadable.
- Glaze and Garnish: Drizzle the coconut butter glaze evenly over the cooled loaf. Garnish with additional lemon zest to enhance the lemon flavor and add a decorative touch.
- Serve: Slice the lemon loaf into 12 servings and enjoy this delightful vegan treat with your favorite beverage.
Notes
- For a lower carb option, substitute the applesauce with sour cream or a keto-friendly yogurt.
- Ensure coconut oil is refined to avoid a strong coconut flavor; avocado or neutral oils work as great alternatives.
- Using superfine almond flour helps achieve a tender and moist crumb.
- Make sure to cool the loaf completely before glazing to prevent the glaze from melting.
- Store leftover lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Gluten-free and vegan, this loaf is perfect for many dietary needs.
