Gluten-Free Vegan Lemon Loaf with Oat Flour
Dairy-free lemon loaf made with gluten-free oat flour and almond flour, sweetened with maple syrup and coconut sugar. Warm water and non-dairy milk prevent coconut oil from solidifying. Bake until a toothpick inserted in the center comes out clean with just a few moist crumbs. Cool completely before slicing for best texture.
Ingredients
- 2 ¼ cups gluten-free oat flour, finely ground
- ½ cup blanched almond flour, finely groundsunflower seed flour1:1conf:3Full guide →
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milkdairy milk1:1conf:5
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest, from 1 lemon
- 3 tablespoons coconut oil, melted
- ¼ cup coconut sugar
- ¼ cup maple syrup, pure
- ½ teaspoon vanilla extract, pure
- ½ teaspoon almond extract, or more vanilla extract(optional)
Instructions
- 1
Preheat oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil.
- 2
Sift together oat flour, almond flour, baking soda, baking powder and salt in a large bowl.
- 3
Heat water and milk in a microwave-safe bowl in 10-second increments until just warm.
- 4
Whisk together water, milk, lemon juice, lemon zest, coconut oil, coconut sugar, maple syrup and extracts in a medium bowl until well incorporated.
- 5
Add wet ingredients to dry ingredients and whisk until just incorporated with no flour patches remaining.
- 6
Pour batter into prepared pan and smooth into an even layer with a rubber spatula.
- 7
Bake for 45-55 minutes until a toothpick inserted in the center comes out clean with just a few moist bits.
- 8
Cool on a cooling rack for 1 hour, then transfer loaf with parchment paper to rack and cool 1-2 hours more before slicing.
Tips
Ensure homemade oat flour is very finely ground, not coarse, for proper texture.
Warm water and milk prevents melted coconut oil from solidifying when combined.
Use a toothpick test: it should come out clean with just a few moist bits, not wet batter.
Cool completely before slicing for cleanest cuts.
Good to Know
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Prepare batter up to 4 hours in advance and refrigerate before baking.
Serve sliced at room temperature or lightly toasted. Optional: drizzle with lemon glaze or dust with powdered sugar.
Common Mistakes
Use coarse oat flour to avoid dense, grainy texture.
Skip warming liquids to avoid coconut oil clumps and uneven crumb.
Overmix batter to avoid tough, dense loaf.
Slice before fully cooling to avoid crumbling.