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lemon coconut chia loaf

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.

Course Dessert
Keyword gluten-free, grain free, lemon coconut chia loaf, vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Taavi Moore


  • 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


  1. 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.

  2. 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.

  3. 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!).

  4. 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.