Gluten-Free Lemon Poppyseed Loaf

March 19, 2019

Gluten Free

By: Jasmine Briones 

If you’re a fan of lemons, spring baking and gluten-free desserts, this recipe is for you! This lemon poppyseed loaf is light and fluffy while perfectly sweet and moist. It’s easy to make and perfect for dessert or even in the morning with a nice cup of coffee.

Gluten-free vegan lemon poppyseed loaf with a glaze slices on a cutting board

Lemon poppyseed anything and I’m always in.

I remember exactly when I was introduced to this flavor combination: I was a freshman in high school and I had picked up the last muffin available in the cafeteria. I was initially bummed because I wasn’t able to get my usual chocolate chip muffin, but after biting into the lemon poppyseed, I was hooked and my preference changed from thereon out. I don’t think I purchased any other muffin up until graduating high school, they were THAT good.

Ingredients in cups for gluten-free lemon poppyseed loaf

I’ve always wanted to create a lemon poppyseed recipe for the blog and I thought that with it being the first day of Spring, what perfect way to celebrate right?

Aquafaba in a cup

The key to this gluten-free loaf? Aquafaba!

Aquafaba, also known as chickpea brine, is the cooking liquid of chickpeas. In recent years, it has been hailed as the perfecgt vegan swap for egg whites in baking. It has emulsifying, foaming, binding, gelatinizing and thickening properties that make for the perfect replacement. Gluten-free baking is tough because it can often lead to dense baked goods, so in this recipe, the aquafaba is key!

Gluten-free vegan lemon poppyseed loaf with a glaze dripping down the sides

It’s sweet, it’s tangy, it’s fluffy and perfectly moist. What else could you ask for?

If you like this recipe, then you will definitely dig these:

slices of gluten-free vegan lemon poppyseed loaf with a glaze on a plate

Let us know what you think of this recipe down below! Plus, if you have any recipe requests, send them over, we always love your suggestions 🙂

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Gluten-free vegan lemon poppyseed loaf with a glaze slices on a cutting board

Gluten-Free Lemon Poppyseed Loaf


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Description

If you’re a fan of lemons, spring baking and gluten-free desserts, this recipe is for you! This lemon poppyseed loaf is light and fluffy while still perfectly sweet and moist. It’s easy to make and perfect for dessert or even in the morning with a nice cup of coffee!


Ingredients

Gluten-Free Lemon Poppyseed Loaf

  • 1/2 cup warm unsweetened almond milk
  • 1/2 cup coconut oil, melted
  • 1/4 cup + 2 tablespoons cup lemon juice
  • 2 tablespoons flaxseed meal
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free all-purpose flour (we used this one; you can also sub all-purpose flour)
  • 3/4 cup organic cane sugar*
  • 1/3 cup poppyseeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup aquafaba (chickpea brine aka liquid from canned chickpeas)
  • 1/4 teaspoon cream of tartar

Lemon Icing

  • 1 cup organic powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 350°F and line or oil a bread pan. Set aside.
  2. In a large bowl, mix together the almond milk, coconut oil, lemon juice, flaxseed meal, lemon zest and vanilla extract. Allow the mixture to sit for 10 minutes to allow the flaxseed meal to thicken.
  3. In the meantime, grab another large bowl and add in the aquafaba and cream of tartar and whip with a hand mixer or a standing mixer on medium-high for 8-10 minutes, or until firm peaks form. Set aside.
  4. Once the flaxseed mixture has set, add in the gluten-free flour, sugar, poppyseeds, baking powder, baking soda and salt. Mix until very well combined and uniform. Add in the aquafaba mixture and gently fold it into the batter. If needed, add the aquafaba in batches to prevent spilling.
  5. Once the mixture is uniform, transfer the batter to the lined bread pan. Level off the top of the batter with a spatula and place it into the oven for 40-45 minutes, or until a toothpick in the middle runs clean.
  6. In the meantime, prepare the icing. Add all of the ingredients into a small bowl and whisk until well combined.
  7. Remove the bread from the oven and allow it to cool for 20 minutes. Remove the loaf from the pan and transfer it onto a cutting board or even a baking sheet lined with a cooling rack. Generously drizzle the loaf with the icing and allow it to set for 10 minutes. Once the icing has hardened, slice into the bread with a sharp knife and enjoy!

Notes

  • We have tested this recipe with coconut sugar and although it works well, we prefer organic cane sugar over coconut sugar as it does not alter the color of the bread.
  • If you have access to Meyer lemons, we recommend you use them in this recipe!
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: Vegan, Gluten-free

Keywords: Lemon, Poppyseed, Loaf, Glaze, Gluten-free, Vegan, Dessert

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Brittany (@bfitany) says:

    I really liked this recipe! Mine actually did not cook all the way through so next time I make it I will cook it longer but I really appreciate you guys trying many renditions to find this one for us! The texture is pretty good and would’ve been even better if I cooked it all the way LOL and the flavor is delicious! It was simple and dense and lemony, all the things it should be 🙂 I actually came on here to look up the recipe again to remake today and thought I better leave a comment on this one!

  2. Kaila Monahan says:

    I love this recipe! It was my first time making lemon poppy seed bread and it was amazing! You cannot even tell it is vegan. The icing went perfectly with it.

  3. Kalani I Kamakavivole says:

    Hi, Can I substitute white whole wheat flour for the gluten free flour? Thanks

  4. Jessica says:

    Can I omit the poppyseeds? Will that change anything?

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