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–+ servings
Gluten free lemon almond loaf topped with sliced almonds on a wooden board.
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Gluten Free Lemon Loaf

Gluten-free lemon almond loaf made with buckwheat and almond flour. Vegan, lightly sweet, and perfect for breakfast or snacks.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 serves
Calories 282kcal

Ingredients

  • ⅔ cup granulated sugar 133 g
  • ½ cup neutral oil 120 g
  • ½ cup unsweetened applesauce 120 g
  • ¾ cup oat milk or almond milk 180 g
  • 1 tsp vanilla extract 5 g
  • 6 tbsp fresh lemon juice 90 g
  • 2 tbsp lemon zest 12 g
  • 2 cups light buckwheat flour 240 g
  • 1 cup almond flour 105 g
  • 2 tsp baking powder 8 g
  • ½ tsp baking soda 2 g
  • ½ tsp fine sea salt 3 g
  • ⅓ cup almonds sliced or slivered almonds, 40 g

Instructions

  • Preheat oven to 350° F/175 C. Grease an 8” x 4”/20cm x 10cm loaf pan and line with parchment with over hang in at least one direction for easy removal.
  • In a large bowl, combine sugar, oil, and apple sauce. Whisk until well emulsified.
  • Add the oat milk and vanilla whisk until incorporated.
  • Add the lemon juice and zest and whisk.
  • Add in the buckwheat, almond flour, baking powder, baking soda, and salt and stir until smooth. Allow to sit for 2-3 minutes for the moisture to absorb otherwise the loaf will be very gritty.
  • Scrape into prepared pan and level out.
  • Cover the batter with a single layer of sliced almonds.
  • Bake for 45-55 minutes, until golden brown on the edges, set in the center and skewer inserted comes out with a just a few crumbs. Allow to cool for 15 minutes in the pan before removing and allow to cool completely.
  • Best the same day, but can be kept in a sealed container in the fridge for up to 3 days or in the freezer for up to 1 month. Reheat in the oven for best results.

Notes

Recipe Notes (Read Before Baking):
  • The batter will be thicker than a typical lemon loaf. This is normal. Letting it rest for 2–3 minutes before baking is essential to prevent a gritty texture.
  • This loaf is light and tender, not dense or buttery like a pound cake. Expect a softer, more delicate crumb.
  • Use light buckwheat flour only. Dark or whole buckwheat will make the loaf heavier and stronger in flavor.
  • Almond flour (almond meal in AU/UK/EU) is essential for structure and cannot be swapped for other grain flours.

Nutrition

Calories: 282kcal | Carbohydrates: 32g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 223mg | Potassium: 170mg | Fiber: 4g | Sugar: 15g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 2mg