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This Gluten-Free Lemon Poppyseed Loaf is made extra light, fluffy and moist with a secret gluten-free baking trick. It’s easy to make in just over an hour and the perfect spring dessert or breakfast.
Table of Contents
The flavor combo of lemon poppyseed was first introduced to me during high school. I remember the day exactly. I was a freshman in high school and had picked up the last muffin available in the cafeteria.
I was initially bummed it wasn’t my usual chocolate chip muffin, but after the first bite, I was forever sold on the combination of lemon and poppyseed. I don’t think I purchased any other flavor of muffin up until graduating high school they were THAT good.
This lemon loaf is an ode to those muffins and is not only just as good as the OG muffins, but entirely vegan and gluten-free to boot!
Ingredients You’ll Need
- Almond milk: Any unsweetened or very lightly sweetened non-dairy milk of choice will work well. We like to use our Homemade Almond Milk.
- Coconut oil: We used unrefined coconut oil, but if you don’t enjoy the taste of coconut, opt for refined coconut oil.
- Fresh lemon: For the best lemon flavor we’re using a combination of fresh lemon juice and lemon zest. Make sure to use a full tablespoon of lemon zest!
- Flaxseed meal: Acts as an egg replacer and helps to bind the quick bread ingredients together.
- Gluten-free flour: We use and recommend Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour. Feel free to use another gluten-free flour blend of choice.
- Sugar: We have tested this loaf with both coconut sugar and organic cane sugar. While coconut sugar works, we prefer using organic cane sugar because it does not darken the color of the final loaf.
- Leavening agents: You’ll need both baking powder and baking soda to help this gluten-free loaf remain tall and fluffy.
- Aquafaba: The key ingredient to making this gluten-free loaf light and fluffy! Aquafaba, also known as chickpea brine, is the cooking liquid in a can of chickpeas. In addition to being a fantastic vegan egg replacer, it has emulsifying, foaming, binding, gelatinizing, and thickening properties that help prevent the gluten-free loaf from being too dense.
- Cream of tartar: This ingredient is used to help stabilize the aquafaba, encouraging it to whip up into stiff peaks.
for the icing:
- Powdered sugar: Sifted powdered sugar is the base of the homemade glaze. To ensure your sugar is vegan, opt for organic.
- Fresh lemon: Adds a nice brightness and acidity that lightens up the sweetness in the sugar and complements the lemon flavored loaf.
- Water: Helps to thin the icing to the right consistency. We typically use 1 teaspoon, but adjust as needed.
Equipment Needed
How to Make a Gluten-Free Lemon Poppyseed Loaf
- Combine the wet ingredients. In a large mixing bowl, mixing together the almond milk, melted coconut oil, lemon juice, flaxseed meal, lemon zest and vanilla extract. Allow the mixture to sit for 10 minutes so the flaxseed meal is able to thicken.
- Whip the aquafaba into stiff peaks. While the wet ingredients set aside to thicken, whip the aquafaba. In a separate large bowl, add the aquafaba and cream of tartar. Using a hand mixer or stand mixer fitted with the whisk attachment, mix on medium-high for 8-10 minutes, or until firm peaks form. Set aside.
- Add the dry ingredients to the wet ingredients. Once the flaxseed mixture has set, add the gluten-free flour, sugar, poppyseeds, baking powder, baking soda, and salt. Mix until well combined and uniform.
- Add the aquafaba. Add in the aquafaba mixture and gently fold it into the batter. If needed, you can add the aquafaba in batches to prevent spilling.
- Bake for 40-45 minutes. Once the mixture is uniform, transfer the batter to a lined bread pan. Smooth the batter into an even layer with the back of a rubber spatula. Bake in a preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the loaf runs clean.
- Prepare the icing. While the bread cools, prepare the icing. In a small bowl, whisk together the sifted powdered sugar, lemon juice, lemon zest, and water.
- Drizzle the loaf. Once the loaf has cooled completely, generously drizzle with the simple lemon glaze. Allow it to set for at least 10 minutes, or until hardened.
- Slice and serve. After 10 minutes, used a serrated knife to slice and enjoy! We love this gluten-free lemon cake as a sweet dessert, afternoon snack, or morning treat with a cup of coffee or matcha latte.
Recipe FAQs
If you are not gluten-free, regular flour will work in this recipe (check out our regular Glazed Lemon Loaf too!). Whole wheat flour may also work, but it will create a more dense loaf. Avoid replacing the gluten-free flour blend with single flours such as almond flour, coconut flour, oat flour, or brown rice flour.
In order for this recipe to work with gluten-free flour, you need a gluten-free flour blend made with a blend of gluten-free flours and starches for it to mimic the structure of all-purpose flour.
In order to keep the texture of this loaf moist and light, the coconut oil is necessary. If you are oil-free, check out our collection of oil-free recipes! You might also like these Lemon Poppyseed Breakfast Cookies or this Healthy Banana Bread with Oats and Medjool Dates.
Yes! Poppyseeds are naturally gluten-free. If you are gluten intolerant or celiac, check that the poppyseeds you’re buying are processed in a gluten-free safe facility and cross contamination has not occurred.
Storage Instructions
This loaf will keep for up to 4 days when stored in an airtight container at room temperature. We have not tested freezing it, but it may work! We’d recommend freezing individual slices wrapped in plastic wrap to retain the moist texture and make easy to defrost.
More Gluten-Free Spring Desserts You May Enjoy:
Gluten-Free Lemon Poppyseed Loaf Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
Description
This Gluten-Free Lemon Poppyseed Loaf is made extra light, fluffy and moist with a secret gluten-free baking trick. It’s easy to make in just over an hour and the perfect spring dessert or breakfast.
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
- Preheat the oven to 350°F and line or oil a bread pan. Set aside.
- 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.
- 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.
- 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.
- 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.
- In the meantime, prepare the icing. Add all of the ingredients into a small bowl and whisk until well combined.
- 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
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!
Can I omit the poppyseeds? Will that change anything?
It should be fine to omit, but we haven’t tested it to be certain.
Hi, Can I substitute white whole wheat flour for the gluten free flour? Thanks
We haven’t tested it, but it should work!
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.
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!