Walnut & Lemon Drizzle Loaf Recipe

Walnut & Lemon Drizzle Loaf Recipe
Recipe by
Gluten Free, Vegan, Dairy Free
Store in airtight container.

A healthier version of a traditional recipe yet still with the sweet lemony drizzle, full of healthy fats to keep you going! A delicious sharing dessert, an on-the-go breakfast or enjoy with a cuppa tea.

  • Standard Size Loaf Tin
  • Greaseproof Paper
  • Saucepan 
  • Large Bowl
  • Wooden Spoon
  • Grater
  • Chopping Board & Knife
  • Small Bowl
  • Wire Cooling Rack
  • Fork


  1. Start by preheating the oven to 180°c, and then grease and line a standard sized loaf tin with greaseproof paper.
  2. Now it is time to melt the coconut oil in a pan on a low heat. Alternatively, you can melt in a microwave, 30 seconds at a time until melted.
  3. Combine the dry ingredients (walnut flour, brown rice flour, coconut sugar and vanilla powder) in a large bowl.
  4. Add the melted coconut oil, coconut nectar, walnut butter, and almond milk, then mix again until all combined.
  5. Zest three lemons using a grater and add it to the mixture. Chop one of the lemons in half and then squeeze it to get the juice. Add this in too and stir well.
  6. Pour the mixture into the loaf tin and cook in the oven for one hour (or until it is firm to the touch).
  7. While it cooks, make the lemon drizzle mixture by mixing all of the lemon topping ingredients into a bowl and stirring well.
  8. Once the cake is done, wait for it to cool slightly. Then turn it out onto a wire rack to cool. Then, once cool, use a fork to make holes through the cake. Then pour over the lemon drizzle mixture.
  9. Serve with fresh fruit and yoghurt - enjoy!
Walnut & Lemon Drizzle Loaf Recipe Walnut & Lemon Drizzle Loaf Recipe Walnut & Lemon Drizzle Loaf Recipe

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23 August 2017 - 3:25pm