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Gluten Free Lemon Loaf

  • Author: Michelle
  • Yield: 8 servings 1x


Units Scale
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1/3 cup apple sauce
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • Juice and zest of one lemon
  • 2 cups almond flour
  • 1/4 cup arrowroot starch
  • 1/4 cup coconut flour
  • 1 tsp baking powder

For the glaze 


  1. Preheat the oven to 350 F and line a loaf pan with lightly greased parchment paper.
  2. Using a large mixing bowl, combine the ground flax and water. Allow to sit for 5 minutes to thicken.
  3. Add all of apple sauce, coconut sugar, maple syrup, coconut oil, vanilla, lemon juice, and zest to the bowl and stir to combine.
  4. Combine the dry ingredients in a separate bowl before pouring into the bowl with the wet ingredients. Mix with a rubber spatula to form the batter.
  5. Pour the batter into the lined loaf pan, using the spatula to evenly flatten.
  6. Transfer to the oven and bake for 30 minutes, until baked through. To check for doneness, insert a tooth pick into the bread, and once the toothpick comes out clean, the loaf is done!
  7. Carefully remove from the pan and transfer to a cooling rack for 20-25 minutes.
  8. To make the glaze, combine the powdered sugar with lemon juice and dairy free milk. Stir until a smooth glaze forms.
  9. Pour the glaze over the lemon loaf, topping with extra lemon zest. Allow the glaze to set before slicing and serving!


All nutrition facts are estimated and will vary.


  • Serving Size: 1 serving
  • Calories: 371
  • Fat: 12.6g
  • Carbohydrates: 41.7g
  • Fiber: 2.4g
  • Protein: 4.8g