Vegan Lemon Loaf, Gluten-Free Oat Flour
Dairy-free lemon loaf made with gluten-free oat flour and almond flour. Naturally sweetened with coconut sugar and maple syrup, brightened by fresh lemon juice and zest. Moist crumb, tender texture. No eggs, butter, or refined ingredients.
Ingredients
- 2 ¼ cups gluten-free oat flour, very finely ground, not coarse
- ½ cup blanched almond flour, finely ground
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup + 2 tablespoons, water
- ½ cup non-dairy milkoat milk or almond milk1:1
creamier options
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 3 tablespoons coconut oil, melted
- ¼ cup coconut sugar
- ¼ cup maple syrup, pure
- ½ teaspoon vanilla extract, pure
- ½ teaspoon almond extract
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 to prevent coconut oil from solidifying.
- 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 to rack to finish cooling for 1-2 hours.
- 9
Slice and serve.
Tips
Warm the water and milk to prevent melted coconut oil from solidifying when mixed with wet ingredients.
Do not overmix after combining wet and dry ingredients to avoid a dense crumb.
Check doneness with a toothpick; a few moist bits are fine, but no wet batter should remain.
Good to Know
Store covered at room temperature for up to 2 days, or refrigerate up to 5 days.
Batter can be prepared up to 8 hours ahead; pour into prepared pan and refrigerate before baking.
Serve sliced at room temperature or slightly warmed. Pairs well with tea or coffee.
Common Mistakes
Do not use coarse oat flour to avoid a gritty texture.
Do not skip warming the water and milk to avoid solidified coconut oil clumps in the batter.
Do not overmix wet and dry ingredients to avoid a dense loaf.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
creamier options