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GF/Vegan Lemon Loaf

on June 21, 2012

June 21st, 2012 041

I love the way the kitchen smells when something lemony is baking – YUM!

This is a dense, moist, tangy cake that would pair so well with a little coconut yogurt … or a cup of tea.

And it ain’t so bad all on its own.


What you’ll need…

  • 1.5c of GF all purpose flour
  • 3/4c of unsweetened shredded coconut (we use ‘Let’s Do…Organic’)
  • 1/4c of coconut sugar
  • 3tbsp of chia seeds
  • 2tsp of baking powder
  • 1tsp of baking soda
  • 1/2tsp of sea salt
  • 1tbsp of good vanilla
  • 1tbsp of apple cider vinegar
  • 3tbsp of coconut oil, melted
  • 1/4c of organic unsweetened applesauce
  • 1/2c of organic lemon juice
  • 1/2c of room temperature water
  • zest of one lemon

Mix all of the ingredients together and pour into a parchment lined loaf pan.  Bake for 45-50 minutes in a 350 degree oven and you’re almost there!  Remove the loaf from the oven and let it cool for about 15 minutes, then drizzle a little ‘glaze’ over the top…

For the glaze…

  • 1tbsp of organic icing sugar
  • juice of one lemon
  • 1tsp of chia seeds

Mix well and pour over the top of your lemony loaf!

If you love lemons, it will be hard to leave this one alone!

Happy day y’all!

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8 responses to “GF/Vegan Lemon Loaf

  1. Sophie says:

    MMMMMMMMMM,..What else &more can I say????? Loving that yummy glaze too!

  2. Sheila says:

    Made this loaf for Chris’ parents visit this past weekend and everybody loved it! I only had hemp hearts and didn’t have coconut, but it was really good! Thanks sweetie!!

  3. Lemon loaf is one of my favorite things in the world! A college roommate of mine worked at Starbucks and she would occasionally bring home a whole loaf of their lemon cake…which I loved until I found out that one peice had 500 ingredients and soo much artificial junk! Been looking for a great replacement since. All that to say – I was very very excited to see this and can’t wait to make it!!! 😀

  4. Thanks so much for visiting my blog today, and for “liking” my recipe for black-bottom cupcakes. Although we’re fortunate in not having to follow a gluten-free diet, I’d be interested to know if you have any success modifying my recipe for those who do. Thanks again! Best wishes, Marci

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