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!

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!!

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!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!

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: 

  1. Preheat oven to 350 degrees F and line/grease an 8×8 baking dish
  2. Whisk together eggs, maple syrup, coconut oil, coconut sugar, vanilla, milk and lemon juice together in a large bowl
  3. Mix in almond flour, oat flour and baking powder until smooth (no clumps!)
  4. 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)
  5. While cake bakes/is cooling, cream together the lemon cream frosting ingredients until smooth
  6. 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 topped with a delicious homemade lemon cream frosting. An easy and healthy lemon cake recipe ready in just 30 minutes!

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The Best Ever Gluten-free Lemon Cake

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5 from 6 reviews

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

Scale

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

  1. Preheat oven to 350 degrees F and line/grease an 8×8 baking dish
  2. Whisk together eggs, maple syrup, coconut oil, coconut sugar, vanilla, milk and lemon juice together in a large bowl
  3. Mix in almond flour, oat flour and baking powder until smooth (no clumps!)
  4. 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)
  5. While cake bakes/is cooling, cream together the lemon cream frosting ingredients until smooth
  6. 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

  • Author: Rachel