gluten free vegan lemon loaf

Gluten-free, vegan, no added sugar lemon loaf

You read that right, it's highly possible to make the perfect loaf that contains no added sugar and still 100% delicious. I love making desserts that can double as breakfast, that way you can have your cake and eat it too. 



2 cups almond flour 

1 cup buckwheat flour 

1/2 cup freshly squeezed blood orange juice (or regular orange) 

1 tsp baking powder

1 tbsp lemon zest

Juice of 1/2 lemon 

1/4 cup plant milk 

2 tbsp cashew butter (or almond butter)

For the glaze:

1/3 cup cashew butter (or almond butter)

Juice of 1/2 lemon (add to taste)

1/4 cup plant milk (add gradually to reach a glaze consistency)


Shredded coconut, lightly toasted

Rose petals

Lemon zest


Add all ingredients (except those for the glaze) into a mixing bowl and mix well. The batter will be quick thick. Transfer the batter into a loaf pan and bake for approximately 30-35 minutes at 180C or until a skewer inserted comes out clean. Remove from the oven and leave to cool completely on a cooling rack. 

Meanwhile, in a medium bowl, add all ingredients for the glaze and whisk well with a spatula. Add more plant milk very gradually to thin the mixture until it forms a glaze consistency. Glaze the loaf generously and sprinkle on toppings. Let it set in the refrigerator for a few minutes. Slice and enjoy! 


Store the loaf in a sealed container. Keep refrigerated. Lasts up to 5 days.

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