The Best Ever Gluten-free Lemon Cake

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



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


  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!


*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