The Best Ever Gluten-free Lemon Cake topped with a delicious homemade lemon cream frosting. An easy and healthy lemon cake recipe ready in just 30 minutes!
This is one of the most requested dessert recipes from you guys ever!!
A healthy homemade lemon cake that is moist, easy to make and just the right amount of sweetness. And let me just say – you are in for a real treat with this bad boy guys. I have a feeling this will be your new go-to dessert when you want to switch things up from chocolate.
This gluten-free lemon cake is also topped with a creamy lemon frosting. I am on a serious kick making my own frosting over here. Earth to Rachel because it is 100x easier than I thought it was to make. And it is finger-licking good – that is for sure.
I love that this cake is made with all healthier baking ingredients. And the blend of both almond and gluten-free flour works so perfectly here to get the texture right. As always – I don’t recommend subbing anything here unless it is noted below. It can definitely impact how the recipe turns out. And I always want you guys to have the best of the best experience when baking from the blog.
If you make this at home and enjoy it – let us know below! I can’t wait to hear what you think!!
What ingredients you need to make this delicious gluten-free lemon cake:
- Eggs – I haven’t tried flax eggs
- Maple syrup
- Coconut oil – melted and cooled
- Coconut sugar
- Vanilla extract
- Non-dairy milk
- Lemons
- Almond flour
- Gluten-free oat flour
- Cream cheese – non-dairy works too
- Powdered sugar
How to bake healthy lemon cake with homemade lemon cream frosting:
- Preheat oven to 350 degrees F and line/grease an 8×8 baking dish
- Whisk together eggs, maple syrup, coconut oil, coconut sugar, vanilla, milk and lemon juice together in a large bowl
- Mix in almond flour, oat flour and baking powder until smooth (no clumps!)
- Add batter to baking dish and bake in oven for 22-25 minutes (I stick a toothpick in center to see if it is ready)
- While cake bakes/is cooling, cream together the lemon cream frosting ingredients until smooth
- When cake is cool, frost with the frosting then slice and enjoy!
A few of my other favorite healthier cake recipes:
Vegan Funfetti Sheet Cake (gluten-free)
Paleo Flourless Chocolate Cake (gluten-free)
The Best Ever Paleo Pound Cake
Paleo Chocolate Sheet Cake (nut-free)
The Best Ever Gluten-free Lemon Cake
The Best Ever Gluten-free Lemon Cake topped with a delicious homemade lemon cream frosting. An easy and healthy lemon cake recipe ready in just 30 minutes!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
Yield: 9 slices 1x
Ingredients
Gluten-free lemon cake:
- 2 eggs, at room temp (I haven’t tried flax eggs)
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/4 cup non-dairy milk
- Juice of two lemons
- 2 cups almond flour
- 1 cup gluten-free oat flour
- 2 teaspoons baking powder
Lemon cream frosting:
- 4 ounces cream cheese (non-dairy works too), softened at room temperature
- 1/3 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F and line/grease an 8×8 baking dish
- Whisk together eggs, maple syrup, coconut oil, coconut sugar, vanilla, milk and lemon juice together in a large bowl
- Mix in almond flour, oat flour and baking powder until smooth (no clumps!)
- Add batter to baking dish and bake in oven for 22-25 minutes (I stick a toothpick in center to see if it is ready)
- While cake bakes/is cooling, cream together the lemon cream frosting ingredients until smooth
- When cake is cool, frost with the frosting then slice and enjoy!
Notes
*Store leftovers in airtight container for 3 days or fridge for 5 days. Or you can freeze for 2 months (I like to freeze sans the frosting and make it fresh but if you have leftovers and want to freeze half, it is totally fine to do so!
**I haven’t tested subs that aren’t listed here
Share this recipe
Lynn M Jacobson
I added blueberries to the top of the cake before baking. I also zested the lemon and added zest to the cake and the frosting. So yummy! Thank you for this fabulous recipe.
Rachel
🙂
Bracha Weisman
I did the same. Although I’m concerned I added toooo much fresh lemon juice this week. Out of this world. Thank you.
Beth Hurst
What can i replace almond flour with? Im allergic.
Rachel
i haven’t tested a sub! anytime i do it is listed above or in comments here! *sometimes* oat flour can work instead but it isn’t as dense as almond flour so add a little less. xx
Emily
So delish! Love the flavor and healthy ingredients—it also wasn’t super sweet which I liked. Will make again!
Rachel
yay!!
Amy Kimmel
this taste is insaneeee!! I took a bite and then the lemon hits you and it’s so delish! Perfect spring flavors and the crumb is the perfect texture- not overly moist or dense, just right. I didn’t even have the icing bc it’s so good on its own. Thanks Rach! oh and it’s so easy to whip up.
Samantha
I love this recipe. But I had a problem with the frosting. Whisked for awhile and it was still clumpy instead of smooth. Any advice on to help with that.
Rachel
hmm maybe the cream cheese was too firm? depends on the brand you use but you can leave it at room temp for a bit next time then mix frosting ingredients!
Bracha Weisman
Wonderful and not too sweet. I didn’t put an icing on. Added fresh blueberries and zest. The first time I was out of vanilla so I added bourbon. All quite delicious. Thank you so much.
Elaine
Delicious! Great lemon flavor. I used flax egg and vegan cream cheese and both worked out perfectly!
Rachel
thank you!