Gluten-Free Raspberry Lemon Loaf

Name: Gluten-Free Raspberry Lemon Loaf
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups almond flour; 1/2 cup coconut flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 3 large eggs; 1/2 cup maple syrup or honey; 1/4 cup coconut oil, melted; 1 tablespoon lemon juice; Zest of 1 lemon; 1 cup fresh raspberries

Author: lia

Published: April 21, 2026

Gluten-free raspberry lemon loaf baked to perfection with fresh raspberries and lemon zest.

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Why Make This Recipe

Gluten-Free Raspberry Lemon Loaf is a delightful treat for everyone, especially for those who need to avoid gluten. This moist and flavorful loaf combines the tartness of fresh raspberries with the bright taste of lemon, making it a refreshing snack or dessert. It’s easy to make and packed with wholesome ingredients, perfect for breakfast or as an afternoon pick-me-up. Plus, it’s naturally sweetened, so you can enjoy a guilt-free indulgence any time of day.

How to Make Gluten-Free Raspberry Lemon Loaf

Ingredients:

1 1/2 cups almond flour
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup maple syrup or honey
1/4 cup coconut oil, melted
1 tablespoon lemon juice
Zest of 1 lemon
1 cup fresh raspberries

Directions:

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix almond flour, coconut flour, baking powder, and salt.
In another bowl, whisk together the eggs, maple syrup (or honey), melted coconut oil, lemon juice, and lemon zest.
Combine wet and dry ingredients until just mixed. Fold in the raspberries gently.
Pour the batter into the prepared loaf pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How to Serve Gluten-Free Raspberry Lemon Loaf

Serve this delicious loaf as a snack or dessert. It tastes great on its own or can be paired with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy it with a cup of tea or coffee for a cozy treat.

How to Store Gluten-Free Raspberry Lemon Loaf

To keep your Gluten-Free Raspberry Lemon Loaf fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap before freezing.

Tips to Make Gluten-Free Raspberry Lemon Loaf

Make sure to measure your flour accurately to get the right texture.
Use fresh raspberries for the best flavor, but you can also use frozen ones. Just thaw and drain them before adding to the batter.
Don’t overmix the batter; gently folding in the raspberries keeps the loaf light and fluffy.

Variations

You can customize this loaf by adding nuts like walnuts or pecans for extra crunch. Another option is to replace raspberries with blueberries or cranberries, depending on your preference.

FAQs

Can I use a different sweetener?

Yes, you can use any sweetener you prefer. Just keep in mind that this may slightly change the flavor and texture.

Is it possible to make this loaf dairy-free?

Yes, this recipe is already dairy-free as it uses coconut oil and does not include any dairy ingredients.

How do I know when the loaf is done baking?

The loaf is done when a toothpick inserted into the center comes out clean or with a few crumbs clinging to it. If it comes out wet with batter, it needs more time in the oven.