Name: Gluten-Free Lemon Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 eggs; 1/2 cup unsweetened vanilla almond milk; 1/4 cup olive oil; 3 tbsp lemon juice; 1 tsp lemon zest; 1 tsp vanilla extract; 3 cups almond flour; 1/2 cup coconut sugar; 1 tsp cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1 cup powdered sugar; 1 tbsp lemon juice; 1 tbsp unsweetened vanilla almond milk; 1 tsp vanilla extract

Jump to Recipe

Nothing screams summer like a good ol’ lemon cake! This Gluten-Free Lemon Cake is made without gluten or dairy, but does not skimp on flavor. It’s the perfect summer dessert for gatherings, BBQ’s, or anytime of year when you’re craving a refreshing and tasty cake!

Does anyone else think that cake is the ultimate comfort food?? I usually go for chocolate cake, but sometimes it’s nice to mix things up. If you want something a bit lighter and more “summery,” then this is the recipe for you. This cake is soft, fluffy, spongy, and all the things that a good cake should be. Such a great dessert that’s packed with lemon flavor!

What Ingredients Do I Need?

To make this gluten-free lemon cake, you’re going to need the following ingredients:

Eggs
Unsweetened vanilla almond milk (any milk will work)
Olive oil
Lemon juice
Lemon zest
Vanilla extract
Almond flour
Coconut sugar
Cinnamon
Baking powder
Baking soda
Powdered sugar

Making the Cake

This lemon cake is incredibly easy to make, and tastes even better. You’re going to start by combining the eggs, almond milk, olive oil, lemon juice, lemon zest, and vanilla extract in a large bowl. Make sure you zest your lemon before you slice it to squeeze it!

Into the same bowl, add in the almond flour, coconut sugar, cinnamon, baking powder, and baking soda. Gently stir until a thick batter forms.

Grab a 9″x9″ square baking dish and line it with parchment paper. Lightly spray the paper with non-stick cooking spray and pour the batter in. Smooth the top with a spoon and place it in the oven to bake for around 35 minutes.

Remove the cake from the oven once it’s done cooking and allow it to cool completely. Once it’s cooled, it’s time to make the glaze! This step is totally optional, but highly recommended.

In a medium-sized bowl, whisk together the powdered sugar, lemon juice, almond milk, and vanilla extract. Make sure to whisk it well so that there are no lumps of powdered sugar leftover. Pour the icing over the cooled cake and use a spoon or spatula to spread it around evenly. Slice the cake up, serve, and enjoy!

Ways to Serve

This lemon cake is delicious on it’s own, but if you want to get a little fancy, I’m not here to stop you. Here are some foods you can serve with this tasty cake:

Whipped cream
Fresh fruit
Ice cream
Peanut butter (weird??? maybe)
Chocolate chips
Greek yogurt

How to Store the Cake

I like to slice this cake, then store the slices in an airtight container in the refrigerator. You could also leave the cake whole in the refrigerator and slice it as you go. It will stay fresh in the refrigerator for up to 1 week.

If you want to freeze this cake, you could slice it, and place the slices in an airtight freezer bag. It will stay fresh in there for up to 6 months.

More Dessert Recipes

Gluten-Free Lemon Cake

Recipe by Mary WeissCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Cake
2 eggs
1/2 cup unsweetened vanilla almond milk
1/4 cup olive oil
3 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
3 cups almond flour
1/2 cup coconut sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
For the Glaze
1 cup powdered sugar
1 tbsp lemon juice
1 tbsp unsweetened vanilla almond milk
1 tsp vanilla extract

Directions

Preheat the oven to 350 degrees. In a large bowl, whisk together the eggs, almond milk, olive oil, lemon juice, lemon zest, and vanilla extract until well combined. Make sure to zest your lemon before slicing it for the juice!
Into the same bowl, add in the almond flour, coconut sugar, cinnamon, baking powder, and baking soda. Gently stir until a thick batter forms.
Grab a 9″x9″ square baking dish and line it with parchment paper. Lightly spray the paper with non-stick cooking spray and pour the batter in. Smooth the top with a spoon and place it in the oven to bake for 35 minutes.
Remove the cake from the oven once it’s done cooking and allow it to cool completely. In a medium-sized bowl, whisk together the powdered sugar, lemon juice, almond milk, and vanilla extract. Make sure to whisk it well so that there are no lumps of powdered sugar leftover. Pour the icing over the cooled cake and use a spoon or spatula to spread it around evenly.
Slice the cake, serve, and enjoy!