If you’re looking for a light and zesty gluten free treat that’s also vegan-friendly, this gluten free lemon loaf checks all the boxes. Bright, citrusy flavors paired with a soft, moist texture make this loaf perfect for brunch, dessert, or even a mid-day snack. Whether you’re new to gluten free baking or a seasoned pro, this easy-to-follow recipe will become a go-to favorite.
Lemon desserts are known for their refreshing flavor, and this loaf captures that essence beautifully. The balance between tart lemon zest and sweet icing creates a dessert that’s not too overpowering, but just right.
What Makes This Lemon Loaf Unique?
Many traditional lemon loaves rely on dairy or gluten for their tender crumb, but this version uses a clever combination of gluten free flour and oat (or almond) milk to achieve that same fluffy, moist texture—no eggs or butter needed! The combination of avocado oil and oat milk keeps the loaf moist while letting the zesty lemon flavors shine through.
One of the stars of this recipe is the double dose of lemon. Fresh lemon zest and lemon juice give it that irresistible tanginess, making every bite pop with citrus flavor. It’s like a slice of sunshine on your plate!
Tips for Perfect Gluten Free Lemon Loaf
Achieving a flawless gluten free lemon loaf can sometimes be tricky, but these tips will help you master it:
- Use Fresh Lemons for the Best Flavor: Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled lemon juice, which can sometimes taste bitter and lack the brightness needed for this recipe.
- Don’t Overmix the Batter: Once you add the lemon juice and zest, work quickly. The acidity in the lemon juice will start reacting with the baking soda, giving the loaf its light and airy texture. Overmixing can disrupt this process.
- Let It Cool Completely Before Icing: Make sure your loaf is completely cool before adding the glaze. If it’s still warm, the glaze will melt and run off instead of sitting nicely on top.
How to Store and Serve Gluten Free Lemon Loaf
If you have leftovers, storing your gluten free lemon loaf is simple. Keep it in an airtight container at room temperature for up to 3 days. For longer storage, place it in the refrigerator where it will keep for up to a week. You can also freeze the loaf—just wrap it tightly in plastic wrap and store in an airtight container. Thaw overnight in the refrigerator before serving.
This lemon loaf is delicious on its own, but you can also spice it up by serving it with fresh berries or a dollop of coconut whipped cream. Pair it with a cup of tea or coffee for a delightful afternoon treat, or enjoy it as a light dessert to end a meal on a sweet note.
Substitutions and Variations
One of the great things about this recipe is how versatile it is. Here are some ways you can switch it up based on your preferences:
- Swap the Flour: If you have a favorite gluten free flour blend, feel free to use it. Just make sure it includes xanthan gum or add a teaspoon to the mix to help with binding.
- Try a Different Oil: If you don’t have avocado oil on hand, you can substitute it with melted coconut oil or olive oil. Just note that each oil has a distinct flavor, so choose one that complements the lemon.
- Make It Extra Tangy: For an even bolder lemon flavor, add a teaspoon of lemon extract to the batter. You can also mix a little extra zest into the glaze.
- Add Blueberries: Turn this loaf into a lemon-blueberry loaf by folding in a cup of fresh or frozen blueberries. The sweet bursts of berries pair wonderfully with the tartness of the lemon.
Why Choose This Recipe?
This gluten free lemon loaf is a great option for anyone with dietary restrictions or simply those looking for a healthier dessert alternative. It’s made with a low-carb sweetener to keep the sugar content in check, while still delivering a satisfying sweetness. The recipe uses oat milk, but feel free to swap in unsweetened almond milk if you prefer. If you are looking for a sugar-free version that is not vegan, head over and check out this keto lemon loaf!
In a world where gluten free and vegan treats can sometimes be dense or dry, this loaf breaks the mold. Its moist, fluffy texture and vibrant lemon flavor will have you reaching for a second slice—no one will even know it’s both gluten free and vegan!
Gluten Free Lemon Loaf
Ingredients
- 2 ½ cups gluten-free flour
- 1 cup low carb granulated sweetener
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup avocado oil
- 1 cup oat milk or unsweetened almond milk
- 1 teaspoon vanilla extract
- 5 teaspoons lemon zest 2-3 large lemons
- 1/4 cup lemon juice
Icing
- ¾ cup powdered sweetener
- 1-2 tablespoons lemon juice
Instructions
- Preheat oven to 350° F. Grease a 9” x 5” loaf pan and line with parchment with over hang in at least one direction for easy removal.
- Combine flour, baking powder, baking soda, sweetener, and salt in a large bowl. Mix well.
- Make a well in the center and add oat milk, oil, and vanilla. Stir until mostly incorporated.
- Add in the lemon juice and zest and stir until completely smooth. You have to work fast from this point because the acid will start reacting with the baking soda immediately.
- Scrape into prepared pan and level out.
- Bake for 45-55 minutes until golden brown on the edges. Make sure it is set in the center and a toothpick inserted comes out clean.
- Allow to cool in the pan for at least 20 minutes before transferring to a cooling rack.
- Once the loaf is cool, make the glaze.
- Combine the powdered sugar with just enough lemon juice to make a thick but pourable glaze into a measuring cup or small mixing bowl with a spout.
- Drizzle over the loaf and allow to set.
