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Gluten-Free Vegan Lemon Cake on wooden plate, with one slice taken out. Slice is in the front on a plate, with vegan lemon glaze and lemon garnish.

Gluten-Free Vegan Lemon Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Description

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

Scale

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

  1. 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).
  2. 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.
  3. In a separate bowl, whisk together the lemon juice, lemon zest, dairy-free milk, coconut oil, maple syrup, flax egg, and vanilla extract.
  4. 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.
  5. Bake for about 40 minutes, or until the toothpick inserted comes out clean and the cake springs back when pressed with a fingertip.
  6. Let cool completely before removing it from the pan and glazing.

For the glaze

  1. 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.
  2. 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.