This lemon chia coconut loaf is completely gluten-free and grain free thanks to Bob’s Red Mill Cassava flour. With slightly nutty notes, crunch from the chia seeds and toasted coconut, and an extra moist texture from coconut milk.
If you’re looking for the ultimate spring treat this loaf will sure spark some major heart eyes.
It’s smothered in the creamiest cashew lemon frosting and sprinkled with toasted coconut and lemon peel for a festive touch.
To keep it gluten-free and grain-free cassava flour and almond flour are used. Gluten-free baking has a common stereotype of producing dry goods, but I promise you this is an ultra fluffy and moist loaf. Coconut milk and softened coconut oil not only add an extra layer of coconut flavor but saturate the flours which add moisture.
This Lemon Coconut Chia Loaf is…
- Grain free
- Oh so delicious!
This fluffy lemon chia coconut loaf is completely gluten-free and grain free. With slightly nutty notes, crunch from the chia seeds and toasted coconut, and an extra moist texture from coconut milk.
- 1 tbsp flax seed meal
- 2 tbsp water
- ½ cup softened coconut oil
- 1 cup full-fat coconut milk
- ¾ cup coconut sugar
- 1 tsp vanilla extract
- Zest from one lemon
- 1 cup almond flour
- ½ cup cassava flour such as Bob's Red Mill
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup finely shredded coconut
- ¼ cup chia seeds
- 1 cup soaked cashews soaked in boiling water for 20 min.
- ½ cup + 2 tbsp full-fat coconut milk
- 1 tbsp maple syrup
- 1 tsp lemon zest
- ½ cup toasted coconut flakes
- 5-6 pieces sliced lemon peel
Preheat the oven to 350 degrees. Line a loaf pan with parchment paper. To a small bowl, whisk together flax seed meal and water. Let sit for 5 min.
To a large mixing bowl, cream together softened coconut oil, coconut milk, and coconut sugar using a handheld mixer until smooth. Add flax egg, vanilla, and the zest from one lemon. Using a wooden spoon or spatula, stir in flours, baking powder and soda, and salt until combined. Fold in shredded coconut and chia seeds.
Pour batter into prepared loaf pan and spread to evenly distribute. Bake for 38-40 min. until top is golden brown and toothpick inserted comes out clean. Let cool for 15 min. (very important!).
While loaf is cooling, prepare the frosting. Add all frosting ingredients to a high-powered blender. Blend until thick and creamy. Once loaf is cooled, transfer to a wire cooling rack or serving plate. Spread frosting over the loaf. Sprinkle with toasted coconut flakes and a few pieces of sliced lemon peel.
*If you don’t have or can’t find cassava flour, substitute for coconut or gluten-free all purpose.