Gluten Free Coconut Lemon Loaf

The Heavenly Bakes
by The Heavenly Bakes
1 Loaf
1 hr

A delicious loaf made with almond and coconut flour...

A loaf which is perfect for Spring time!

This loaf turned out great, especially for those with a gluten-allergy. It is also made healthier with less butter and sugar a regular lemon loaf would have.

Ingredients in coconut lemon loaf

I wouldn’t suggest changing anything in this recipe, keep the ingredients and measurements the same and you won’t be disappointed.

You will need almond flour and coconut flour for this recipe.

Use baking powder and salt.

You will need butter, sugar and 2 eggs.

You will also need 1-2 lemons, coconut milk and blueberries(optional).

Tools you will need to make this

You don’t really need much to make this recipe and you can easily use what you already have on hand.

You will need:

  • Loaf tin
  • 1 mixing bowl + hand mixer OR stand mixer
  • Spatula to mix

For measuring: 1/4 tsp, 1 tsp, 1 tbs, 1/4 cup, 1/2 cup, 1 cup.

Gluten Free Coconut Lemon Loaf
Recipe details
  • 1  Loaf
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 1 cup almond flour
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon lemon zest
  • 1/2 cup butter
  • 3/4 cups sugar
  • 2 eggs
  • 1/4 cup coconut milk
  • 1/4 cup lemon juice
  • 1/4 cup blueberries (optional)
  • 1 tablespoon coconut flakes to top the loaf

Preheat the oven to 350°F/180°C and line the loaf tin with parchment paper.
In the bowl of a stand mixer, beat the sugar with the butter until light and fluffy.
Whisk the eggs and vanilla.
Mix in the almond and coconut flour, baking powder, salt and lemon zest.
Mix in the coconut milk and lemon juice.
Fold in the blueberries if using.
Transfer to loaf tin, top with coconut flakes and bake for 40-45 minutes
The Heavenly Bakes
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