25+ Easy Vegan Coconut Flour Bread Recipes That Taste Amazing

Bread Maker Exclusive

If you’re looking for delicious, healthy, and versatile bread options that cater to a vegan and gluten-free lifestyle, you’re in for a treat!

Coconut flour is a fantastic alternative to traditional wheat flour, offering a high fiber, low-carb option that’s not only easy to digest but also rich in nutrients.

Whether you’re craving a sweet snack or a savory side to complement your meals, coconut flour can work wonders in bread recipes, producing a light, moist, and naturally gluten-free result.

In this blog, we’ve curated a list of over 25 vegan coconut flour bread recipes that will not only satisfy your taste buds but also keep you on track with your health goals.

From banana breads and chocolate chip loaves to more savory options, there’s something for everyone.

These recipes are simple to make and full of flavor, using wholesome ingredients that you can feel good about.

Get ready to bake up some irresistible coconut flour bread that’s free from dairy, gluten, and refined sugars. Let’s dive into these 25+ vegan coconut flour bread recipes that will elevate your baking game to new heights!

Bread Special Items

25+ Easy Vegan Coconut Flour Bread Recipes That Taste Amazing

With these 25+ vegan coconut flour bread recipes, you’ll never have to miss out on delicious, fluffy bread again.

Coconut flour offers a wonderful, gluten-free base that pairs beautifully with a variety of flavors—from fruity banana loaves to decadent chocolate chip breads and everything in between.

Plus, these recipes are plant-based, so you can enjoy them with confidence, knowing they’re made with wholesome, nourishing ingredients.

Whether you’re a seasoned baker or a beginner in the kitchen, these coconut flour bread recipes are easy to make and perfect for every occasion. So why not give them a try and treat yourself to some healthy, homemade bread today?

We hope you enjoy baking and savoring these guilt-free, delicious loaves as much as we enjoyed curating them for you!

Coconut Flour Banana Bread

This vegan coconut flour banana bread combines the natural sweetness of ripe bananas with the light, fluffy texture of coconut flour. It’s a healthier alternative to traditional banana bread, offering a grain-free, gluten-free option that’s both satisfying and nutritious. Perfect for breakfast or a snack, this bread is easy to make and deliciously moist.

Recipe:

• 2 large ripe bananas, mashed
• 1 cup coconut flour
• 1/4 cup coconut milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add the coconut milk, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas, stirring to combine.
4. In a separate bowl, whisk together the coconut flour, baking soda, baking powder, cinnamon, and salt.
5. Slowly add the dry ingredients into the wet ingredients, stirring until the batter is smooth and thick. If the batter is too thick, add a little more coconut milk to reach your desired consistency.
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This coconut flour banana bread is an ideal option for anyone craving a delicious, guilt-free treat. The natural sweetness of bananas ensures that you don’t need any refined sugar, while the coconut flour provides a rich texture without the heaviness of traditional wheat flour. Perfect for breakfast or a mid-day snack, this bread is a great way to enjoy a wholesome, plant-based dessert. The addition of coconut milk and maple syrup makes it wonderfully moist, and it’s versatile enough to include add-ins like walnuts or chocolate chips for extra flavor.

Vegan Coconut Flour Zucchini Bread

Packed with veggies and made with coconut flour, this vegan zucchini bread is a delightful and healthy treat. It’s a great way to incorporate more vegetables into your diet while enjoying a moist, flavorful bread that’s free from dairy, gluten, and refined sugars. The slight sweetness from the zucchini pairs beautifully with the nutty coconut flour, making this bread a perfect snack or breakfast option.

Recipe:

• 1 1/2 cups shredded zucchini (about 1 medium zucchini)
• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line with parchment paper.
2. Squeeze out any excess moisture from the shredded zucchini using a clean towel or paper towels.
3. In a large bowl, combine the shredded zucchini, maple syrup, melted coconut oil, applesauce, and vanilla extract.
4. In a separate bowl, whisk together the coconut flour, cinnamon, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. The batter will be thick; if necessary, add a little water to loosen it up.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This vegan coconut flour zucchini bread offers a light and fluffy texture, despite being free from gluten and dairy. The zucchini adds moisture without overpowering the flavor, while the coconut flour gives the bread a satisfying, tender crumb. It’s a great way to sneak in extra vegetables, and it works beautifully for meal prep, as it stays fresh for several days. Whether enjoyed as a quick snack, a healthy dessert, or a nutritious breakfast, this zucchini bread is a versatile addition to your baking repertoire.

Coconut Flour Cinnamon Swirl Bread

This vegan coconut flour cinnamon swirl bread takes classic cinnamon bread to the next level with its rich, swirled layers of cinnamon and sugar. It’s soft, slightly sweet, and perfect for anyone looking for a gluten-free, grain-free, and dairy-free bread option. The cinnamon swirl gives it a bakery-style look, while the coconut flour makes it a healthier, low-carb choice.

Recipe:

• 1 cup coconut flour
• 4 flax eggs (4 tbsp ground flax + 12 tbsp water)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt

Cinnamon Swirl:

• 1/4 cup coconut sugar or brown sugar
• 1 tsp cinnamon
• 1 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. Prepare the flax eggs by mixing ground flax with water and letting it sit for 5 minutes to thicken.
3. In a large bowl, mix the flax eggs, maple syrup, melted coconut oil, and vanilla extract.
4. In a separate bowl, whisk together the coconut flour, cinnamon, baking soda, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and stir until combined. The batter will be thick, but that’s normal.
6. In a small bowl, mix together the coconut sugar, cinnamon, and melted coconut oil to create the cinnamon swirl.
7. Pour half of the batter into the loaf pan and spread it evenly. Then drizzle half of the cinnamon mixture over the batter.
8. Add the remaining batter on top and swirl the cinnamon mixture into the batter using a knife or skewer.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This vegan coconut flour cinnamon swirl bread is a decadent yet healthy treat. The combination of cinnamon and coconut sugar gives it a comforting, familiar flavor, while the coconut flour creates a soft, tender crumb that holds the swirls of cinnamon perfectly. Whether served as a breakfast bread or an afternoon snack with a cup of tea, it’s a comforting option for those avoiding gluten or dairy. The cinnamon swirl not only makes this bread irresistible but also adds a touch of elegance, making it perfect for special occasions or sharing with friends.

Vegan Coconut Flour Pumpkin Bread

This vegan coconut flour pumpkin bread combines the earthy flavor of pumpkin with the rich texture of coconut flour, resulting in a moist, dense loaf that’s perfect for the fall season or anytime you’re craving something cozy. It’s naturally sweetened and spiced with cinnamon, nutmeg, and ginger, creating a satisfying treat that’s both gluten-free and dairy-free. This bread is ideal for breakfast, dessert, or as an afternoon snack with a cup of tea or coffee.

Recipe:

• 1 1/2 cups pumpkin puree (canned or fresh)
• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract.
3. In a separate bowl, whisk together the coconut flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients into the wet ingredients, stirring until fully combined. The batter will be thick, but it should hold together.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This vegan coconut flour pumpkin bread is a perfect way to enjoy the flavors of fall in a healthier, gluten-free package. The coconut flour lends the bread a slightly nutty flavor and dense texture, while the pumpkin keeps it wonderfully moist. The combination of cinnamon, nutmeg, and ginger brings out the warm, spicy flavors that make this bread a comforting treat. Enjoy it as a breakfast bread or an afternoon snack, and store any leftovers in an airtight container to keep it fresh for several days.

Vegan Coconut Flour Sweet Potato Bread

This vegan coconut flour sweet potato bread is a delicious and nutritious way to incorporate more vegetables into your diet. The natural sweetness of roasted sweet potatoes pairs wonderfully with the coconut flour, creating a soft and tender bread that’s rich in flavor. It’s free from gluten, dairy, and refined sugars, making it a great choice for those following a plant-based or allergy-friendly diet.

Recipe:

• 1 1/2 cups cooked sweet potato, mashed
• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, almond milk, and vanilla extract.
3. In a separate bowl, whisk together the coconut flour, cinnamon, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. The batter will be thick.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This vegan coconut flour sweet potato bread is a wonderfully moist and flavorful option for those looking for a nutritious, plant-based treat. The sweet potatoes add a subtle sweetness and extra moisture, while the coconut flour keeps the bread light and grain-free. With a touch of cinnamon, this bread offers a comforting flavor profile that makes it perfect for fall. It’s ideal for breakfast, as a snack, or even as a side dish to savory meals. Enjoy it fresh or toasted with a bit of nut butter for an extra treat!

Vegan Coconut Flour Almond Butter Bread

If you’re a fan of nut butters, this vegan coconut flour almond butter bread will be your new favorite. Packed with protein-rich almond butter and the smooth, nutty texture of coconut flour, this bread is a healthy, satisfying option that’s free from gluten, dairy, and refined sugars. It’s slightly sweetened with maple syrup and has a perfect crumb that makes it great for slicing and toasting. Whether for breakfast or an afternoon snack, this bread is sure to become a staple in your kitchen.

Recipe:

• 1/2 cup almond butter
• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, whisk together the almond butter, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.
3. In a separate bowl, combine the coconut flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. The batter will be thick and dough-like.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan coconut flour almond butter bread is a rich, satisfying loaf that’s perfect for nut butter lovers. The almond butter not only enhances the flavor but also contributes to the bread’s moist texture, while the coconut flour keeps it light and grain-free. It’s naturally sweetened with maple syrup, making it a wholesome and delicious treat. Serve it for breakfast with a smear of more almond butter, or enjoy it as a snack. It’s an excellent choice for those looking to reduce their carb intake while still enjoying a hearty, flavorful bread.

Vegan Coconut Flour Banana Bread

This vegan coconut flour banana bread is a simple, wholesome, and delicious treat that’s naturally sweetened and gluten-free. The mashed bananas provide natural sweetness and moisture, while coconut flour gives the bread its tender crumb and nutty flavor. Perfect for breakfast, a snack, or even as a dessert, this banana bread is a great way to use up ripe bananas while enjoying a guilt-free indulgence. It’s also dairy-free, refined sugar-free, and suitable for those with dietary restrictions.

Recipe:

• 2 ripe bananas, mashed
• 1 cup coconut flour
• 1/4 cup maple syrup or agave syrup
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas with a fork until smooth. Add the maple syrup, melted coconut oil, almond milk, and vanilla extract, stirring to combine.
3. In a separate bowl, whisk together the coconut flour, baking powder, baking soda, cinnamon, and salt.
4. Slowly add the dry ingredients to the wet ingredients, stirring until the batter is fully combined. The batter will be thick but should hold together.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan coconut flour banana bread is a fantastic way to enjoy a healthy, satisfying treat without the use of refined sugars or gluten. The natural sweetness of ripe bananas makes this bread perfect for breakfast or as an on-the-go snack, while the coconut flour provides a light, fluffy texture and subtle nutty flavor. Enjoy a slice with a cup of coffee or tea, and store any leftovers in an airtight container to keep it fresh for several days. This banana bread is a great way to satisfy your sweet tooth while staying true to a plant-based lifestyle.

Vegan Coconut Flour Blueberry Bread

This vegan coconut flour blueberry bread is bursting with fresh berries, making it a perfect summer treat or a wholesome snack. The coconut flour gives the bread a soft texture, while the blueberries add natural sweetness and antioxidants. This recipe is vegan, gluten-free, and refined sugar-free, making it an excellent option for anyone following a clean-eating or allergy-friendly diet. The flavor is balanced, with hints of vanilla and cinnamon that pair wonderfully with the juicy blueberries.

Recipe:

• 1 cup fresh or frozen blueberries
• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a small bowl, toss the blueberries with a tablespoon of coconut flour to prevent them from sinking to the bottom of the bread while baking.
3. In a large bowl, whisk together the maple syrup, melted coconut oil, almond milk, and vanilla extract until well combined.
4. In another bowl, combine the remaining coconut flour, cinnamon, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This vegan coconut flour blueberry bread is an excellent way to enjoy the vibrant taste of fresh blueberries in a healthier, guilt-free way. The coconut flour creates a wonderfully soft texture, while the natural sweetness of the berries adds depth of flavor. This bread is perfect for a breakfast treat or an afternoon snack. It’s great on its own or with a light spread of nut butter for extra richness. Enjoy it fresh or store it for a few days in an airtight container for a quick and nutritious snack.

Vegan Coconut Flour Chocolate Chip Bread

For those who crave chocolate but want a healthier alternative, this vegan coconut flour chocolate chip bread is the perfect solution. It’s rich, indulgent, and packed with dairy-free chocolate chips, yet still gluten-free and refined sugar-free. The coconut flour lends a light and fluffy texture, while the chocolate chips melt beautifully throughout, creating pockets of melty goodness in every bite. It’s a delightful treat for anyone with a sweet tooth, and it’s ideal for breakfast, snacks, or dessert.

Recipe:

• 1 cup dairy-free chocolate chips
• 1 cup coconut flour
• 1/4 cup maple syrup or agave syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a small bowl, toss the chocolate chips with a tablespoon of coconut flour to help prevent them from sinking to the bottom during baking.
3. In a large bowl, combine the maple syrup, melted coconut oil, almond milk, and vanilla extract, whisking until smooth.
4. In another bowl, mix the coconut flour, baking soda, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet ingredients until a thick batter forms.
6. Gently stir in the chocolate chips, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan coconut flour chocolate chip bread is an indulgent yet healthy way to satisfy your chocolate cravings. The coconut flour keeps the bread light and airy, while the chocolate chips provide bursts of rich sweetness in every bite. It’s the perfect balance of decadence and nutrition, making it a great treat for any time of the day. Whether you’re having it as a dessert or an afternoon snack, it’s sure to please both chocolate lovers and those looking for a healthier bread alternative. Store any leftovers in an airtight container to keep them fresh for days.

Vegan Coconut Flour Pumpkin Bread

This vegan coconut flour pumpkin bread is the perfect fall treat, packed with the cozy flavors of pumpkin and warm spices. The coconut flour gives the bread a light, tender texture while keeping it gluten-free and low in carbs. It’s sweetened naturally with maple syrup and flavored with cinnamon, nutmeg, and cloves for that classic pumpkin spice taste. Whether you’re baking for a holiday gathering or simply craving a seasonal snack, this bread is a delicious and nutritious choice, ideal for those who prefer plant-based, gluten-free options.

Recipe:

• 1 cup canned pumpkin puree
• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large mixing bowl, combine the canned pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract, stirring until smooth.
3. In a separate bowl, whisk together the coconut flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan coconut flour pumpkin bread is a healthy and flavorful option for pumpkin lovers. With its soft texture and rich spices, it’s a satisfying treat for any occasion, from fall gatherings to an afternoon snack. The combination of coconut flour and pumpkin puree makes this bread both nutritious and delicious, while the natural sweetness from maple syrup enhances the flavor without any refined sugars. Store leftovers in an airtight container for a quick breakfast or snack throughout the week.

Vegan Coconut Flour Apple Cinnamon Bread

This vegan coconut flour apple cinnamon bread combines the best of fall flavors with a healthy twist. Fresh apples are folded into the coconut flour batter, adding moisture and natural sweetness. The cinnamon-spiced bread is perfect for a cozy breakfast or as an afternoon treat. It’s gluten-free, dairy-free, and refined sugar-free, making it a wholesome, guilt-free indulgence that everyone can enjoy. The apple chunks give the bread a delightful texture and freshness that pairs beautifully with a warm cup of tea or coffee.

Recipe:

• 1 large apple, peeled and chopped
• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a small bowl, toss the chopped apple with a teaspoon of coconut flour to prevent it from sinking to the bottom of the bread during baking.
3. In a large mixing bowl, whisk together the maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
4. In another bowl, combine the coconut flour, cinnamon, baking soda, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet ingredients until the batter is thick and well combined.
6. Gently fold in the chopped apples.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This vegan coconut flour apple cinnamon bread is a delightful combination of fresh apples and warm cinnamon, making it a perfect fall-inspired treat. It’s naturally sweetened and free of gluten and dairy, so it’s suitable for a wide range of dietary preferences. The coconut flour provides a soft texture while keeping the bread light and low in carbs. Whether enjoyed as a quick breakfast or an afternoon snack, this bread will satisfy your cravings in a healthy and delicious way. Store any leftovers in an airtight container for several days of tasty enjoyment.

Vegan Coconut Flour Carrot Cake Bread

This vegan coconut flour carrot cake bread brings all the flavors of a classic carrot cake into a convenient bread form. Packed with freshly grated carrots, warming spices like cinnamon and ginger, and lightly sweetened with maple syrup, this bread is a satisfying and healthy option for dessert or snacks. The coconut flour creates a moist, fluffy texture, while the spices and carrots provide natural sweetness and depth of flavor. This bread is perfect for anyone craving a vegan, gluten-free, and refined sugar-free treat.

Recipe:

• 1 cup grated carrots (about 2 medium carrots)
• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large mixing bowl, combine the grated carrots, maple syrup, melted coconut oil, almond milk, and vanilla extract, mixing until well combined.
3. In another bowl, whisk together the coconut flour, cinnamon, ginger, baking soda, baking powder, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until the batter is thick and smooth.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan coconut flour carrot cake bread is a wonderful way to enjoy the flavors of carrot cake in a healthier, more convenient form. It’s naturally sweetened with maple syrup and loaded with nutrient-rich carrots, making it a delicious and wholesome treat. The coconut flour ensures a light and moist texture without the need for gluten, and the spices add warmth and depth. This bread is perfect for breakfast, dessert, or a satisfying snack. It’s sure to become a favorite in your plant-based recipe collection. Enjoy fresh, or store it in an airtight container to keep it moist for days.

Vegan Coconut Flour Chocolate Chip Bread

This vegan coconut flour chocolate chip bread is the perfect treat for chocolate lovers who want a healthier option. Made with simple, wholesome ingredients like coconut flour, almond milk, and a touch of maple syrup, this bread is free from gluten, dairy, and refined sugar. The coconut flour ensures a light texture, while the chocolate chips provide indulgence in every bite. Whether you enjoy it as a breakfast, snack, or dessert, this bread offers a delicious, guilt-free way to satisfy your sweet tooth.

Recipe:

• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, mix together the coconut flour, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
3. In a separate bowl, whisk the baking soda and salt into the coconut flour mixture.
4. Gently fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan coconut flour chocolate chip bread is a perfect balance of health and indulgence. The natural sweetness from maple syrup and the richness of the chocolate chips make it a satisfying treat without the guilt. The coconut flour gives the bread a wonderful texture and ensures it’s light and airy, even without gluten. This bread is ideal for anyone looking for a healthier, plant-based option to enjoy chocolatey goodness. Store it in an airtight container, and it will stay fresh for several days.

Vegan Coconut Flour Banana Bread

This vegan coconut flour banana bread is a delightful combination of rich, ripe bananas and the nutty flavor of coconut flour. It’s moist, naturally sweetened with maple syrup, and full of warm flavors from cinnamon and vanilla. The banana provides a creamy texture that complements the light, airy crumb created by coconut flour. This bread is perfect for breakfast, brunch, or as a wholesome snack, and it’s easy to make with pantry staples. Plus, it’s gluten-free, dairy-free, and refined sugar-free!

Recipe:

• 2 ripe bananas, mashed
• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large mixing bowl, mash the ripe bananas with a fork until smooth.
3. Add the maple syrup, melted coconut oil, almond milk, and vanilla extract to the mashed bananas and stir to combine.
4. In a separate bowl, whisk together the coconut flour, cinnamon, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet ingredients until the batter is thick but well mixed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This vegan coconut flour banana bread is not only delicious but also incredibly easy to make with simple ingredients. The ripe bananas give it a natural sweetness, while the coconut flour provides a fluffy texture that holds up beautifully. It’s perfect for those who are gluten-sensitive or following a plant-based diet, offering a wholesome, satisfying snack. The warm cinnamon and vanilla flavors add to its comfort and appeal. Enjoy a slice fresh from the oven or toasted with your favorite nut butter.

Vegan Coconut Flour Blueberry Lemon Bread

This vegan coconut flour blueberry lemon bread combines the refreshing flavors of juicy blueberries with the zesty brightness of lemon. It’s naturally sweetened with maple syrup and made without gluten, dairy, or refined sugars, making it a great choice for a healthy treat. The coconut flour adds a subtle coconut flavor and gives the bread a soft, moist texture. This bread is perfect for spring or summer mornings, offering a burst of fresh fruit and citrus in every bite.

Recipe:

• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, mix together the coconut flour, maple syrup, melted coconut oil, almond milk, vanilla extract, lemon zest, and lemon juice until smooth.
3. In a separate bowl, whisk together the baking soda and salt, then add it to the wet ingredients.
4. Gently fold in the fresh blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan coconut flour blueberry lemon bread is a light, refreshing treat that captures the essence of spring and summer in every bite. The combination of tangy lemon and sweet blueberries is not only delicious but also packed with antioxidants. The coconut flour ensures that the bread remains light and moist without the use of gluten, making it a wonderful option for those with dietary restrictions. Whether you enjoy it as a breakfast or a snack, this bread is sure to brighten your day with its vibrant flavors. Store it in an airtight container to enjoy for several days.

Note: More recipes are coming soon!