Gluten-Free Lemon Loaf (Dairy-Free) Recipe
A delicious and moist gluten-free lemon loaf that is also dairy-free, perfect for a refreshing treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 cup granulated sugar
- ½ cup coconut oil, melted
- 3 large eggs
- ½ cup almond milk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted coconut oil, eggs, almond milk, lemon zest, and lemon juice.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, you can drizzle a lemon glaze on top after the loaf has cooled.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg