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Gluten Free Lemon Loaf

After many failed iterations last weekend I present to you… the perfect gluten free lemon loaf! I combined some elements of my recipe from last year with some elements of a different loaf from one of my cookbooks – and here we are! She’s moist, sweet, decadent and most importantly super easy to make. Let me know if you’re going to try this!


+ 2 cups almond flour ⁣⁣
+ 3 eggs⁣⁣
+ 1/2 cup nut milk ⁣⁣
+ 1/2 cup honey ⁣⁣
+ 3 tbsp fresh lemon juice ⁣⁣
+ 2 tbsp coconut oil (softened)⁣⁣
+ 1 tbsp baking powder⁣⁣
+ 1 tbsp chia seeds⁣⁣
+ 1 tsp almond extract ⁣⁣
+ 1/2 tsp salt ⁣⁣


1. *I baked this in a paper loaf pan, not metal or glass. If you can do this I highly recommend as the cooking time and temperature may vary otherwise; if you are baking in metal or glass, consider increasing the temperature by 10-15 degrees, but keep an eye on it!⁣⁣

2. Preheat oven to 350 Fahrenheit⁣⁣
3. Combine dry ingredients in a large mixing bowl; separately, combine eggs, milk, and coconut oil ⁣⁣

4. Combine the wet and dry mixtures, then add lemon juice and honey and whisk until blended thoroughly ⁣pour into loaf pan and bake for 45 minutes, or until lightly brown at edges and cooked through ⁣⁣

5. Remove, let cool and add your favorite frosting or glaze (I used Miss Jones Baking Co. cream cheese frosting which I thinned out a little using coconut oil and some honey)⁣

6. Garnish with lemon zest & enjoy!