This Raspberry & Lemon Loaf is the ultimate soft and moist bake that also happens to be gluten-free, made with wholesome ingredients, and incredibly easy to make. It’s the kind of recipe you’ll want on repeat—especially when you’re after something sweet but still nourishing. The zesty lemon adds a fresh, vibrant flavour that pairs beautifully with the juicy raspberries, giving every slice a lovely balance of tang and natural sweetness.
What I love most is how simple it is. You only need one bowl, a handful of ingredients, and no fancy equipment. Whether you enjoy it with your afternoon tea, as a quick breakfast, or a healthier dessert, this loaf is a perfect all-rounder. Plus, it’s naturally flourless and free from refined sugar, making it a better-for-you option that still feels like a treat.
Why Ground Almonds Work So Well in Baking
Ground almonds are a brilliant alternative to traditional flour, especially if you’re after a gluten-free option that still gives you that soft, moist texture. They’re naturally high in healthy fats, protein and vitamin E, which not only adds nutrition but also helps keep you feeling fuller for longer. In this recipe, they add a slightly nutty flavour that pairs beautifully with lemon and raspberries.
Turn It Into Muffins or Mini Loaves
This recipe is super versatile! If you don’t fancy baking a loaf, you can pour the batter into muffin cases or mini loaf tins instead. You’ll get about 6–8 muffins from the same mixture, and they bake in around 20–25 minutes. Great for portion control, meal prep, or freezing for later.
Optional Healthy Toppings
While the loaf is delicious on its own, you can absolutely take it to the next level with some healthy toppings. Try a drizzle of maple syrup or a dollop of coconut yoghurt for extra creaminess. I also love sprinkling some freeze-dried raspberries or shredded coconut on top for colour and crunch—it looks pretty and adds more texture too.
Tips
- Use fresh or frozen raspberries: Both work well. If using frozen, don’t thaw beforehand—add straight to the batter.
- Don’t overmix: Gently fold in the raspberries to keep them whole and avoid a soggy texture.
- Line your tin well: Ground almonds can be sticky, so use baking paper to help remove the loaf cleanly.
- Cover with foil: Adding foil for the last 10–15 minutes of baking helps avoid over-browning on top.
- Cool completely before slicing: This helps the loaf set properly and keeps it from crumbling.
Swaps
Ground almonds: You can try using oat flour or a gluten-free flour blend, but it may affect texture. I haven’t tested this.
Honey: Maple syrup works well as a vegan alternative.
Coconut oil: Light olive oil or melted butter work instead of coconut oil if preferred.
Raspberries: Blueberries or chopped strawberries also work great in this recipe.
Lemon: Lime juice and zest offer a fun twist if you don’t have lemons.
Storage
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze individual slices in a sealed container for up to 1 month. Defrost at room temperature or warm in the oven.
More Sweet Loaf
- 6-Ingredient Best Healthy Banana Bread
- Healthy 6 Ingredients Cottage Cheese Bread
- Lemon & Blueberry Loaf
- Healthiest Gingerbread Banana Bread
Raspberry & Lemon Loaf
Ingredients
- 200 g raspberries
- 200 g ground almonds
- 1 lemon juice and zest
- 60 ml coconut oil melted
- 2 eggs
- 60 g honey
- 1/2 baking powder
- 1/2 baking soda
Instructions
- In a bowl add the wet ingredients and mix (coconut oil, honey, lemon juice and zest and eggs)
- Add the dry ingredients (ground almonds, baking powder and soda) and mix.
- Add the raspberries and mix gently until it is all well incorporated.
- Bake for 45 minutes at 180C.
- For the last 10-15 minutes I have added a foil on top to prevent the top from over cooking.
- Let it cool down into the tin for 10 minutes then remove and let it cool down completely on a baking rack.