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  • Writer's pictureMoy's Gluten Free Kitchen

Gluten Free and Vegan Lemon Chocolate Chip Bread

Updated: Sep 22, 2021

Just out of the oven, Gluten Free Vegan Lemon Chocolate Chip Loaf
Gluten Free Vegan Lemon Chocolate Chip Loaf

This loaf is delicious, the lemon and chocolate is a wonderful pair. It’s also a perfect anytime treat, I’ve had it for breakfast with nut butter (way indulgent) and I’ve had it as dessert, it’s great whenever. There are enough chocolate chips to have one in every bite, yes please! I use dark chocolate which I find overall is sweet enough (this loaf is not as sweet as cake for example). You can use whatever chocolate you want

I have to admit though that every time I’ve made this loaf the lemon/lime amount needed adjusting because the strength of the citrus flavor was different each time. You could certainly use a lemon/lime extract instead of the fresh juice. If you do that, you will need to add an acid like vinegar to react with the baking powder and baking soda, allowing the loaf to rise (see notes below)

I hope you enjoy this recipe, message me if you have questions

Gluten Free and Vegan Lemon Chocolate Chip Bread

by Moy's Gluten Free Kitchen


¼ cup almond flour

1 cup brown rice flour

2 tbsp potato starch

2 tbsp tapioca starch

1 tsp xanthan gum

1/3 cup cane sugar

2 tsp baking powder

1 tsp baking soda

½ tsp salt

¼ cup lemon/lime juice (see notes)

¾ cup + 2 tbsp coconut milk

¼ cup coconut oil

1 tsp vanilla extract

3 oz chocolate chips


How much lemon/lime juice you use depends on the quality and potency of what you have. I suggest adding ½ cup of coconut milk to start (along with the other wet ingredients) and enough lemon or lime to taste. When your batter is properly mixed add just the amount of coconut milk you need for a soft, loose muffin type batter

If you decide not to use lemon or lime, add ½ tbsp vinegar (add the vinegar as well if you decide to use a lemon extract)


Preheat your oven to 350°F

Grease or line a small baking tin (around “7 x 4” external dimensions)

Place all of the dry ingredients (not the chocolate chips) in a bowl and mix well

Make a well in the center of the dry ingredients and add the wet ingredients. Mix until thoroughly combined (see my notes above about the lemon/lime juice). The batter should be visibly “fluffy” somewhere between a cake and muffin batter. Add more coconut milk if needed

Mix in the chocolate chips

Spoon the batter into the baking tin and smooth the top as little or as much as you wish. Bake in the oven for 30 – 35 minutes until a toothpick inserted into the center comes out mostly clean (does not need to be “dry”)

Once baked remove from the loaf from tin and set on a wire rack to cool

2 comentarios

01 mar

What can we use instead of xanthan

/guar gum?

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Moy's Gluten Free Kitchen
Moy's Gluten Free Kitchen
03 mar
Contestando a

You can use 1 TBSP of psyllium husk powder. Mix the psyllium husk powder with the coconut milk and let it sit until a gel forms then add to the wet ingredients mixing thoroughly. You will need less if you're using whole psyllium husk instead of the powdered form.

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