I am not lying when I say this is THEE BEST gluten free and dairy free lemon loaf. Well, taste is subjective, but I’ve only received rave reviews for this recipe.
As some of you may know, I eat a gluten-free and dairy-free diet. The reason is that I have many food sensitivities and IBS (irritate bowel syndrome, in case you didn’t know and you’re lucky you don’t). I try to eat as healthily as I can. The frustrating part is that I have a huge sweet tooth. I love sugar in any form and need something sweet like every day. Maybe even twice a day. I don’t drink coffee on a regular basis, often times I start the morning with a little bit of dark chocolate. My vice is sugar, I guess it’s better than a gambling addiction. Get to know more about me.
The problem with restricting myself from gluten and dairy is that most desserts have one or the other or usually both.
I started to develop many of my own recipes to satisfy my own cravings. And I promise my recipes hit the spot even with being gluten and dairy free.
This lemon loaf really does not taste gluten and dairy free. Because honestly, there are a lot of crappy gluten and dairy free dessert recipes out there. My fellow celiac or gluten-free-folks feel my pain. I don’t want my desserts to taste healthy. I want my desserts to be healthier than the average dessert while not compromising on taste.
This recipe has got to be one of the top 5 recipes I’ve developed. It’s wayyyyy better than that stale lemon loaf at Starbucks, I’ll let you that much. This loaf is so soft, fragrant, and just perfect.
This recipe is also so easy to make! Living in a condo in downtown Toronto, I have a tiny little kitchen. And honestly, I prefer easy recipes that don’t cause too much mess.
I hope you give it a try.
xo
My Gluten & Dairy Free Lemon Loaf (The Best EVER!)
The Best Gluten-Free & Dairy-Free Lemon Loaf
Equipment
- 2 Bowls
- Zester
- Whisk/ Whipping Attachment
- Paddle Attachment
- Stand Mixer
- 9 x 5" Loaf Pan
- 2 Small Bowls
Ingredients
Loaf
- 1.5 cups white sugar
- 3 eggs room temperature
- 1 cups gluten-free all-purpose baking flour
- 0.5 cups rice flour brown or white
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 lemon zest and juice
- 1 stick vegan butter softened
- 1 cup vegan sour cream
Glaze/Topping
- 1.5 cups powdered sugar
- 1 lemon juice and zest
- 4 tsbp non-dairy milk
Instructions
Loaf
- In a stand mixer or with a hand mixer add in softened vegan butter and white sugar, whip on high until batter is light and fluffy. Add in the eggs one by one and continue whipping on high for 3-4 minutes, until the batter is pale.
- Continue to whip on medium-low speed and add in vanilla extract, juice of one lemon along with the zest, and vegan sour cream.
- Switch to the paddle attachment and mix on low. Add in the flour 1/2 cup at a time, and add in the baking powder and salt. Mix until fully combined. Preheat oven to 350F.
Glaze/Topping
- While the loaf is baking make the glaze by whisking the icing sugar with the juice of one lemon, if needed add in nondairy milk (I use macadamia nut milk) as needed to thin out the glaze. Zest the peel of the lemon and place in a separate bowl. Set the mixtures aside.
Notes
The topping:
While the loaf is baking it is time to make the glaze by whisking together the icing sugar with the juice of one lemon, if needed add in nondairy milk as needed to thin out the glaze to desired consistency. Zest the peel of the lemon and place it in a separate bowl to be ready for the finishing. Set the mixtures aside. When the lemon loaf is finished baking let cool for at least 45 minutes, but it is best if you let it cool for an hour and a half. Once cooled you can glaze the loaf, using a spoon spread the glaze mixture on top and sprinkle the lemon zest to finish. Let glaze set for 10 minutes before cutting into 1-inch pieces. Enjoy right away or wrap up for the following days.
Soooo good!!!