Happy Spring! As I’m writing this recipe it is rainy and cold outside so not exactly sunny tulip and daffodil weather, but it will be soon, hopefully! Easter, Passover, and Spring celebrations are fast approaching and this one bowl wonder definitely deserves a spot on your table! You can also make this Gluten-Free, Paleo, Dairy-Free loaf into cupcakes or muffins is you so desire. If you do make this loaf into cupcakes or muffins, adjust the bake time to 15-20 minutes.

This recipe has been a long time in the making. I’ve been experimenting with different flours, quantities, and amounts of lemon. I think that I’ve landed on the perfect balance of sweet and tart, the almond flour and buckwheat flour is a great nutty combination. If you don’t have buckwheat flour on hand, feel free to use spelt in the same quantities. Keep in mind, however, that Spelt does contain gluten, so is not suitable for our celiac or gluten-free friends!

Lemon Poppyseed Loaf Recipe

Ingredients lemon-poppyseed-loaf

1 Cup Almond Flour

1 Cup Buckwheat Flour

1/3 Cup Poppyseeds 1/2 Cup Coconut Sugar

1/2 Cup Coconut Sugar

2 TSP Baking Powder (I use aluminium free)

1/2 TSP Baking Soda

1/2 TSP Sea Salt

1 Lemon, zest and juice

3 Large Eggs

1/3 Cup Coconut Oil, melted

1/3 Cup Non-Dairy Milk (I use cashew or almond)

Coconut Lemon Icing 

1/3 Cup Coconut Cream (the solid coconut milk, that sits at the top of your coconut milk can)

1 Lemon, zest and juice

1 TSP Maple Syrup

1 TSP Vanilla Extract

The icing is optional, but so yummy!


Line a loaf pan with parchment paper and preheat your oven to 350°F.

In a medium sized bowl, whisk together your almond flour, buckwheat flour, poppy seeds, coconut sugar, baking powder, baking soda, and salt.

Add to your dry ingredients your lemon zest and juice, eggs, melted coconut oil, and non-dairy milk. Stir to combine.

Pour your batter into your prepared loaf pan.

Bake for 30-40 minutes or until a toothpick inserted comes out clean.

To make the icing, either whisk, beat, or blend your ingredients together until your coconut milk is fluffy and everything is well combined.

Spread your icing over top of your cooled loaf. The icing will solidify after an hour or so, but you can serve right away or wait (though this loaf is so delicious it may be too tempting to wait for the icing to set!). Enjoy!

This recipe was originally published on Fuel Goodness.


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