Ingredients:

  • 1/2 cup (60 g) Coconut Flour, sifted
  • 1/2 cup (100 g) Granulated Sugar
  • 1 teaspoon (5 g) Baking Powder
  • 1/4 teaspoon (1 g) Fine Sea Salt
  • 5 large Eggs, room temperature
  • 1/4 cup (60 ml) Neutral Oil (e.g., avocado or canola)
  • 1/2 cup (120 ml) Milk (dairy or unsweetened almond), room temperature
  • 1 tablespoon Lemon Zest (zest of 1 large lemon)
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 3/4 cup (100 g) Fresh or Frozen Raspberries
  • 1 teaspoon (3 g) Coconut Flour (for dusting berries)
  • For the Lemon Glaze:
  • 1/2 cup (60 g) Powdered/Icing Sugar, sifted
  • 2–3 tablespoons (30–45 ml) Fresh Lemon Juice

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line a standard 9x5 inch (23x13 cm) loaf tin with parchment paper, creating a slight overhang (a sling).
  2. Combine Dry Ingredients: In a medium bowl, whisk together the sifted coconut flour, sugar, baking powder, and salt. Set aside.
  3. Dust Berries: If using raspberries, gently toss them with 1 teaspoon of coconut flour in a small bowl. This prevents the fruit from sinking to the bottom.
  4. Mix Wet Ingredients: In a separate large bowl, whisk together the room-temperature eggs until slightly frothy (about 30 seconds). Add the oil, milk, lemon zest, and vanilla extract. Whisk until fully emulsified and smooth.
  5. Combine Batters: Add the dry ingredients to the wet ingredients and mix thoroughly until just combined. The batter will look very wet and loose—this is correct.
  6. The Coconut Flour Rest: Let the batter rest at room temperature for 8 to 10 minutes. This allows the coconut flour time to absorb the liquid fully, and the batter will noticeably thicken. Do not skip this step.
  7. Fold in Fruit: Gently fold the dusted raspberries into the thickened batter using a rubber spatula. Avoid overmixing.
  8. Bake: Pour the batter into the prepared loaf tin. Bake for 50–55 minutes, or until the top is golden brown and a thin skewer inserted into the centre comes out clean (no wet batter, just moist crumbs).
  9. Cool: Allow the loaf to cool in the tin for 15 minutes before carefully lifting it out using the parchment sling. Transfer to a wire rack to cool completely.
  10. Glaze: Once the loaf is completely cool, whisk together the icing sugar and 2 tablespoons of lemon juice. Add the remaining lemon juice incrementally until you reach a thick, drizzly consistency. Drizzle the glaze generously over the top of the cooled loaf.