You’ll love this easy-to-make Gluten-Free Vegan Lemon Cake! It is simple and elegant with a moist & airy crumb. To top it all off, we drizzle this paleo & refined sugar-free cake with a tangy lemon drizzle.
Apparently, it’s cake week around here! On Monday, I shared my recipe for this Vegan + Paleo Chocolate Cake with chocolate ganache frosting. Today, I’m sharing another cake – this time we’re going lighter and more summery with this Gluten-Free + Vegan Lemon Cake!!
This Lemon Cake is just as fabulous as the chocolate layer cake, even if it’s not quite as tall and jaw-dropping. They’re equally delicious, just in their own ways. But especially this time of year, when the sun is beating down and the air feels warm and heavy, the lightness of lemon cake is a delightful treat.
Let’s make the BEST Gluten-Free Vegan Lemon Cake!
Beyond just the bright, lemony flavor and the tender crumb of this cake, one of the things I love most about it is how simple it is to make! All you need are two bowls, one pan, and 10 minutes to mix up the batter.
The most “difficult” thing about this recipe is the need for three different flours. If you’re a fan of my recipes, you know I never use gluten-free flour mixes. While in theory, they make things simpler, I find that each brand is SO different from one another that I prefer to pick and choose the flours I use for each recipe. This helps me to customize the flours I use to suit the texture and flavor I’m after.
For this recipe, we use a combination of blanched almond flour, tapioca flour, and coconut flour. The blanched almond flour provides a nice, even crumb and great flavor. The tapioca flour adds lightness and ensures that the cake isn’t too dense. The coconut flour absorbs any excess moisture, which I find can happen easily especially with vegan cakes. The combination creates a texture that isn’t too heavy, dense, or wet. Instead, it’s perfectly moist with a soft crumb.
Of course, to get a bold lemon flavor, we use lots of fresh lemon juice and zest. Don’t try to get away with the stuff in the plastic lemon – the flavor won’t be nearly as good. The amount of lemon is perfect for a lemony cake that’s not too tart or too sweet.
What you need to make the cake…
As far as equipment goes, I like making this cake in a Bundt pan – but because it’s not a huge cake, I use my BABY bundt pan.
This is the 6-cup Bundt pan that I used for this cake. You can also use a 9-inch cake pan – when I do that, I like using this 9-inch springform pan because it makes the cake super easy to remove and has higher sides than a normal 9-inch cake pan.
You’ll also need a good zester to zest your organic lemons – this is the zester that I use and love!
For the lemon glaze:
Lemon cake MUST have a lemon glaze. I polled you guys on Instagram and it was almost a 50/50 split between lemon glaze and raspberry glaze…so I’m giving options for BOTH! And you can make both, just like I did, because they start the same way with:
- Coconut butter
- Maple Syrup
- Lemon Juice
- Dairy-Free Milk (if needed)
If you want to go for the berry version, you’ll just add in some fresh (or freeze-dried) berries to the mix after the glaze is all whisked together. You could also whisk in a little bit of berry jam!
I let the glaze be the star of the show, but you could also garnish with lemon zest, lemon slices, fresh berries, candied citrus, or whatever else your heart desires!
If you love this Lemon Cake, you’ll probably love these No-Bake Lemon Bars and these Vegan Lemon Poppyseed Muffins – both gluten-free!
If you make and love this Gluten-Free Vegan Lemon Cake, share a photo with me on Instagram by tagging me @bakeritablog and #bakerita. Can’t wait to see your creation!
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Gluten-Free Vegan Lemon Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10 slices 1x
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Pin RecipeDescription
You’ll love this easy-to-make Gluten-Free Vegan Lemon Cake! It is simple and elegant with a beautiful light & airy crumb. To top it all off, we drizzle this paleo & refined sugar-free cake with a tangy lemon drizzle.
Ingredients
For the cake
- 2¼ cups (220g) blanched almond flour
- ⅔ cup coconut sugar
- ½ cup (57g) tapioca flour
- ⅓ cup (43g) coconut flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- ⅓ cup freshly squeezed lemon juice (plus the zest (about 3 tablespoons))
- ⅔ cup non-dairy milk
- ¼ cup (50g) refined coconut oil (melted)
- ¼ cup (84g) pure maple syrup
- 1 flax egg (see Notes)
- 2 teaspoons vanilla extract
For the glaze (see Notes)
- ¼ cup coconut butter
- 1 to 2 tablespoons pure maple syrup
- 2 to 4 tablespoons lemon juice
- Non-dairy milk (as needed)
Instructions
For the cake
- Preheat oven to 350ºF and lightly grease a 9” bundt pan with coconut oil. My pan has a 6-cup capacity. You could also use a 9-inch cake pan (I recommend one with high sides, or use a springform pan).
- In a large mixing bowl, combine the almond flour, coconut sugar, tapioca flour, coconut flour, baking powder, and salt. Whisk thoroughly. Form a well in the center of the dry ingredients.
- In a separate bowl, whisk together the lemon juice, lemon zest, dairy-free milk, coconut oil, maple syrup, flax egg, and vanilla extract.
- Pour the liquid ingredients over the dry ingredients and whisk until smooth. You’ll have a thick batter. Pour into the prepared pan and spread the batter evenly.
- Bake for about 40 minutes, or until toothpick inserted comes out clean and the cake springs back when pressed with a fingertip.
- Let cool completely before removing from the pan and glazing.
For the glaze
- Melt the coconut butter until runny. Place in a small bowl and whisk in 1 tablespoon of the maple syrup. Whisk in 2 tablespoons of the lemon juice. Taste, and adjust maple and lemon juice to suit your tastes.
- If the mixture is too thick, thin it out with warmed dairy-free milk until it reaches your desired consistency.
Notes
- For the flax egg, combine 1 tablespoon flax meal and 2.5 tablespoons water in a small bowl. Whisk and let gel for 5 minutes before using.
- A regular egg can also be used if you’re not vegan.
- If you want to make a berry-flavored glaze, add in 1 tablespoon crushed freeze-dried berries to the glaze. Alternatively, you could whisk in 2 tablespoons or berry jam, or a few freshly crushed berries.
- Category: Dessert
Gayle says
For those of us allergic to tree nuts, what flour would you use in place of almond flour in this cake?
Rachel says
Hi Gayle, you could try using oat flour instead!
Iris says
This looks amazing! Could I substitute one egg for the flax egg? Thanks! I love your recipes and can’t wait for your cookbook!
Rachel says
Haven’t tested it that way so can’t guarantee but it should be delicious that way!! Would love to hear your feedback when you try it out, Iris :)
Amy Wasserman says
OMG. Rachel, you’ve scored again! This cake is amazing! Super easy. Super moist. I used an egg instead of the flaxseed with water because I had an egg handy and I’m not vegan. I also added a couple drops Young Living lemon essential oil to both the cake and the icing because I wanted to really bump up the lemon. I also didn’t bother thinning the icing with almond milk because I was too lazy but the almond milk would probably help it pour better.
★★★★★
Rachel says
I’m so thrilled you’re loving this cake, Amy!! Thank you so much for your feedback :) glad to know it works with a regular egg too – will make a note of this in the recipe!
Britt B says
Okay I’m screaming!! This cake sounds INCREDIBLE, Rachel!! I love the lemon flavor, and it looks so moist! Also I just adore bundt cakes, so I cannot wait to make this!
★★★★★
Rachel says
Thank you Britt!!! It’s so delightful :D
Kelly Flowes says
This is exactly what I’ve been looking for! How would you recommend turning this into a loaf? And if I’m not cooking for GF, could I use APF? thank you!
Rachel says
Hi Kelly, I would use a 9×5″ loaf pan and fill it 3/4 full – if you have any leftover, you can make a few cupcakes with the leftover batter! As for the flour, since this recipe uses a few different types, it’s hard for me to say the exact conversion to all-purpose flour that would work well. If you were set on using all-purpose flour, I use would about 3 1/4 cups. The batter should be thick, so add a little more if it seems runny. Hasn’t been tested that way though, so I can’t make any guarantees!
Becky says
I have been dairy free for about 7 months and I just stumbled onto your webpage. All of your recipes look amazing!! I’ve already made the vegan pancakes and they were delicious! My only concern is that I dislike using coconut oil in recipes because of the amount of saturated fat. Do you have a suggestion for a replacement? Thanks!!
Rachel says
Hi Becky, thanks so much for the love and I’m so glad you’ve found recipes you love already!! I haven’t used anything else to test this recipe, but a mild olive oil or avocado oil should work just fine :) enjoy!!