GLUTEN-FREE LEMON LOAF (STARBUCKS COPYCAT, GF, DF)

Gluten-Free Lemon Loaf - Olivia Adriance

GLUTEN-FREE LEMON LOAF (STARBUCKS COPYCAT, GF, DF)

Simply put, this is the lemon loaf of your dreams! Gluten-free, dairy-free, and refined sugar-free, it’s a healthy and way tastier version of your favorite coffeehouse shop loaf.

Prep Time15

Cook Time45

Cooling Time40

Total Time1 40

Course: Breads, Desserts

Cuisine: American

Keyword: Gluten-free bread, Gluten-free desserts, Lemon desserts

Servings:

Author: Olivia Adriance

Ingredients

1 ½ cups gluten-free all-purpose flour (I used King Arthur Measure for Measure)
½ cup almond flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, at room temperature
⅔ cup maple syrup
⅓ cup coconut oil, melted
½ cup unsweetened almond milk, at room temperature
¼ cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest (about 1 large lemon)
1 teaspoon vanilla extract
½ teaspoon almond extract

Lemon Glaze:

½ cup coconut cream (chilled and skimmed from a can of full-fat coconut milk)
2 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
⅛ teaspoon salt
1 ½ teaspoons arrowroot powder dissolved in 1 tablespoon water

Instructions

Make the Lemon Loaf:

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
In a separate large bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, lemon juice, lemon zest, vanilla extract, and almond extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. If the loaf starts to brown too much, cover loosely with foil.
Let the loaf cool in the pan for 5–10 minutes while you prepare the glaze.

Glaze & Chill:

In a small saucepan over low heat, combine the coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Bring just to a simmer.
In a separate small bowl, dissolve the arrowroot powder in 1 ½ teaspoons of water.
Whisk the arrowroot mixture into the coconut cream mixture and continue stirring for 1–2 minutes until the glaze thickens slightly. Be careful not to overheat, as arrowroot loses its thickening ability at high temperatures.
Remove from heat and pour over the slightly cooled cake.
Refrigerate for at least 30 minutes to allow the glaze to set.

Notes

Storage:

Store at room temperature in an airtight container for up to 2 days.
Refrigerate for up to 5 days.
Freeze without glaze for up to 1 month. Thaw and glaze before serving.

Nutrition