Thank you so much for stopping by today! Iโm beyond excited to share this Paleo Flourless Lemon Cake with youโa bright, citrusy delight that feels like sunshine on a plate. Bursting with fresh lemon juice, zest, and naturally sweetened with honey, this gluten-free and dairy-free cake is as wholesome as it is delicious. ๐โจ
If youโre looking for a dessert thatโs light yet satisfying, refined sugar-free, and perfect for spring or summer gatherings, this oneโs for you. Itโs moist, fluffy, and will win over even the most skeptical of paleo dessert doubters!
(And heyโif you love recipes like this, donโt forget to subscribe to my email list so you never miss a cozy kitchen moment with me!)
Overview of Recipe Content
This Paleo Flourless Lemon Cake is:
- A naturally grain-free and dairy-free dessert.
- Perfect for brunch, Easter, baby showers, or an afternoon treat with tea.
- Moist, tender, and bursting with fresh citrus flavor.
- Sweetened only with honey or maple syrupโno refined sugar!
What it tastes like: Think bright, zesty lemon bars crossed with a fluffy almond cake. Itโs sweet but not overpowering, tangy without being sour, and has that perfect melt-in-your-mouth crumb.
Nutritional perks:
- Gluten-free and grain-free thanks to almond flour.
- Naturally sweetened (no refined sugar!).
- Full of healthy fats from coconut oil and almonds.
Ingredients Youโll Need:
- ๐ 1/3 cup fresh lemon juice (about 2โ3 lemons)
- ๐ Zest of 2 lemons
- ๐ฅ 4 large eggs
- ๐ฏ 1/3 cup honey or maple syrup
- ๐ฅฅ 1/4 cup melted coconut oil
- ๐ฐ 2 cups almond flour
- ๐ฅ 1 tsp baking powder (grain-free/paleo if possible)
Tools Needed:
- Mixing bowls
- Whisk
- 9-inch round cake pan (or springform pan)
- Parchment paper
- Microplane for zesting
Substitutions & Additions:
- Swap honey for maple syrup for a vegan-friendly version.
- Add a dash of vanilla extract for extra warmth.
- Fold in fresh blueberries or raspberries for a fruity twist.
How to Make Paleo Flourless Lemon Cake
- Preheat your oven to 350ยฐF (175ยฐC). Grease and line a 9-inch round pan with parchment.
- Whisk the wet ingredients. In a large bowl, whisk together eggs, honey, coconut oil, lemon juice, and zest until smooth and well combined.
- Add the dry ingredients. Stir in almond flour and baking powder until just mixedโdonโt overwork it!
- Pour & bake. Transfer the batter into your prepared pan and bake for 25โ30 minutes, or until a toothpick comes out clean.
- Cool & enjoy. Let the cake cool completely before slicing. Dust with a little powdered monk fruit sweetener or garnish with extra lemon zest if desired.
The aroma while this bakes? Pure sunshine filling your kitchen. ๐
What to Serve with Paleo Flourless Lemon Cake
- A dollop of coconut whipped cream.
- Fresh berries (strawberries, blueberries, or raspberries).
- A hot cup of chamomile or Earl Grey tea.
- For a fancier touchโtop with a drizzle of lemon glaze made from coconut butter and lemon juice.
Tips for Making It Perfect
- Room temp eggs help keep the batter smooth and airy.
- Donโt skip the zestโit adds layers of lemony flavor!
- Line your pan to prevent sticking since almond flour cakes can be delicate.
- Let it cool fully before slicing; it firms up beautifully.
Storage Instructions
- Store covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days in an airtight container.
- Freeze slices individually wrapped for up to 2 monthsโjust thaw at room temperature before serving.
General Information
This cake is inspired by Mediterranean-style flourless desserts where almond flour plays the starring role. Itโs a perfect spring or summer cake and makes a stunning gluten-free option for holidays like Easter.
If you love citrus-based bakes, youโll also adore these from my blog:
Frequently Asked Questions
Can I make this nut-free?
Not for this recipeโalmond flour is key. But sunflower seed flour can work in a pinch.
Can I make it vegan?
Yes, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and maple syrup instead of honey.
Why is my cake crumbly?
Be sure not to overbake and let it cool fully before slicing.
Can I add frosting?
Absolutelyโa coconut cream or cashew-based frosting pairs beautifully.
Conclusion
This Paleo Flourless Lemon Cake is proof that healthy doesnโt mean boring. Itโs zesty, tender, and so full of sunshine flavor that one slice just wonโt be enough.
If youโre hooked on lemon desserts like me, you should also try my Best Moist Lemon Pound Cake and Zesty Lemon Bars.
Now, go aheadโbake this beauty, pour yourself a tea, and soak in the joy. ๐๐
Interactive Elements
Iโd love to see your bakes! If you make this recipe, leave a review below or snap a photo and tag me on Pinterestโyour kitchen creations brighten my day.
Nutritional Information (per slice, 8 servings)
| Calories | Protein | Carbs | Sugar | Fat | Sat. Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 220 | 7g | 18g | 10g | 14g | 4g | 3g | 70mg |
Irresistibly Zesty Paleo Flourless Lemon Cake (Gluten-Free, Dairy-Free)
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This bright, zesty Paleo Flourless Lemon Cake is naturally gluten-free, dairy-free, and refined sugar-free. Made with almond flour, honey, and fresh lemon juice, itโs moist, fluffy, and bursting with citrus flavor.
Ingredients
1/3 cup fresh lemon juice (about 2โ3 lemons)
Zest of 2 lemons
4 large eggs
1/3 cup honey or maple syrup
1/4 cup melted coconut oil
2 cups almond flour
1 tsp baking powder (grain-free/paleo if possible)
Instructions
1. Preheat oven to 350ยฐF (175ยฐC). Grease and line a 9-inch round cake pan.
2. Whisk eggs, honey, coconut oil, lemon juice, and zest until smooth.
3. Stir in almond flour and baking powder until just combined.
4. Pour batter into pan and bake 25โ30 minutes until a toothpick comes out clean.
5. Cool completely before slicing. Garnish with lemon zest if desired.
Notes
Best enjoyed with fresh berries and coconut whipped cream.
Can be stored in the fridge for up to 5 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
