Lemon Chia Coconut Loaf
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.
Ingredients
- 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
Lemon Cashew Frosting
- 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
Optional Toppings
- ½ cup toasted coconut flakes
- 5-6 pieces sliced lemon peel
Instructions
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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.
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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.
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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!).
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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.
Recipe Notes
*If you don't have or can't find cassava flour, substitute for coconut or gluten-free all purpose.