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Gluten-Free Raspberry Lemon Loaf

A bright and refreshing loaf cake made with almond and coconut flour, featuring the delightful flavors of raspberry and lemon. Perfect for brunch or a light dessert!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 4 large eggs
  • 1/2 cup honey or maple syrup Can substitute with agave nectar.
  • 1/2 cup unsweetened applesauce
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup fresh raspberries Can use frozen if necessary.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or a non-stick spray.
  2. In a large bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to avoid any clumps.
  3. In another bowl, whisk the eggs until fluffy. Add in the honey or maple syrup, applesauce, lemon juice, and vanilla extract, mixing until everything is combined.
Combining
  1. Gradually incorporate the dry mixture into the wet ingredients. Stir gently just until combined.
  2. Fold in the fresh raspberries, being careful not to bruise them too much.
Baking
  1. Pour the batter into your prepared loaf pan and smooth out the top with a spatula.
  2. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow your loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Slice, serve, and enjoy your gluten-free raspberry lemon loaf!

Notes

Store in an airtight container at room temperature for up to three days or freeze slices for up to three months. Let the loaf cool completely before slicing for cleaner slices.