Lemon-Soaked Sultana Coconut Loaf GF, DF
This Lemon-Soaked Sultana Coconut Loaf is a beautiful balance of nourishment and comfort. Naturally gluten-free and made with coconut flour, it’s rich in healthy fats and protein to support stable energy and blood sugar. The sultanas are gently softened in warm lemon juice, adding a subtle citrus brightness that lifts the warm spices of cinnamon, cardamom, and mixed spice. The result is a moist, lightly sweet loaf that feels both grounding and indulgent — perfect for a slow morning, an afternoon pause, or a nourishing treat that loves your body back.
Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
Dry
½ cup coconut flour (don’t be tempted to add more — it absorbs liquid)
½ tsp baking powder
¼ tsp salt
2–3 tsp cinnamon (to taste)
½ tsp mixed spice
¼ tsp ground cardamom
Wet
5 eggs
¼–⅓ cup maple syrup, soft brown sugar, or honey
½ cup melted coconut oil
¾ cup full-fat coconut milk
1 tsp vanilla extract
Zest of 1 lemon or ½ an orange (optional)
Add in
½ cup sultanas
Juice of 1 lemon
¼–⅓ cup hot water
Method
Preheat your oven to 170°C (fan bake). Line a loaf tin with baking paper.
Place the sultanas in a small bowl. Pour over the lemon juice and hot water, and allow them to soak for 5 minutes. This softens them and infuses a gentle citrus flavour.
In a large bowl, whisk together the eggs, maple syrup (or sweetener of choice), melted coconut oil, coconut milk, vanilla, and citrus zest if using.
In a separate bowl, combine the coconut flour, baking powder, salt, cinnamon, mixed spice, and cardamom.
Add the dry ingredients into the wet mixture and stir until fully combined. The mixture will thicken quickly as the coconut flour absorbs the liquid.
Fold in the soaked sultanas along with any remaining soaking liquid.
Pour the batter into your prepared loaf tin and smooth the top.
Bake for approximately 45 minutes, or until golden on top and firm to touch. A skewer inserted into the centre should come out clean.
Allow the loaf to cool completely in the tin before slicing, as this helps it set and hold together.
Notes
This loaf is beautifully moist, gently spiced, and slightly sweet with a soft citrus lift.
Delicious served warm with butter or coconut yoghurt, or toasted the next day.
