Amazing Coconut Lemon Loaf Recipe (Vegan + Gluten Free!)
This super moist and tender coconut lemon loaf cake is honestly better than any bakery! It's naturally vegan, eggless, dairy free, and gluten free, yet you'd never know. Topped with a coconut frosting and toasted coconut flakes, you're just going to love this tropical lemon loaf recipe, whether or not you're vegan!
Ingredients
Instructions
Preheat the oven to 350F, and grease and line a 9″ loaf pan with coconut oil and parchment paper.
In a large bowl, use a hand mixer to cream together the coconut oil and sugar. The sugar should begin to dissolve into the coconut oil, and the mixture should be fluffy. This should take about 2-3 minutes.
Add in the applesauce, coconut milk, dairy free yogurt, lemon juice, vanilla, and lemon zest, and mix again until all wet ingredients are combined.
Sift in the oat flour, baking powder, and baking soda, and gently fold the dry into the wet just before there are no dry streaks left, being careful not to over mix. When the dry is almost mixed into the wet, add in the coconut shreds, and mix again.
Pour the batter into your loaf tin, and bake for 50-55 minutes, or until a toothpick comes out clean.
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Continue Reading at Thebananadiaries →Chef's Notes
Notes
Coconut oil: You may also swap in vegan butter in place of coconut oil; however, your coconut lemon loaf cake will have less of a coconut flavor.
Gluten free; If you don’t need gluten free, you may also use all purpose flour at the same ratio.
Coconut oil: You may also swap in vegan butter in place of coconut oil; however, your coconut lemon loaf cake will have less of a coconut flavor.
Gluten free; If you don’t need gluten free, you may also use all purpose flour at the same ratio.
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Reviews from the Original Source
Hi! I love all of your recipes and I’m wanting to try this one too. Looks so delicious. In your directions you mentioned adding a touch of arrowroot starch to the oat flour but I’m not seeing that in the recipe. Maybe I’m missing it?
Did you make this recipe?
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