Thank you so much for being here—I’m thrilled to share my Zesty Lemon Gluten‑Free Cake recipe with you! If you’re craving a bright, tangy, tender cake, you’re in the right place. Zesty Lemon Gluten‑Free Cake is the focus keyword, and I promise it delivers that sunny flavor in every bite. Before we begin: if you love kitchen stories, tips, and heartfelt recipes, please subscribe to get more delicious recipes emailed just for you.
Overview of Recipe Content
This Lemon Gluten‑Free Cake is a perfect treat for brunch, afternoon tea, or a light dessert. It’s naturally tender from almond and coconut flours, sweetened gently with honey and applesauce, and brightened with real lemon zest and juice. You’ll love the soft crumb and refreshing citrus aroma—it feels indulgent but wholesome. Plus, it’s gluten‑free and dairy‑free, so great for many dietary needs.
Ingredient List
- 1½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¾ cup honey
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- Zest of 2 lemons
- Juice of 2 lemons
- ½ cup coconut oil, melted
Tools Needed
- 9-inch cake pan (springform or round)
- Mixing bowls
- Whisk & spatula
- Zester or microplane
- Cooling rack
Suggested Substitutions & Additions
- Swap honey with pure maple syrup or agave (similar moisture)
- Use grapeseed or avocado oil if coconut oil isn’t available
- Add a handful of poppy seeds or a drizzle of lemon glaze (powdered sugar + lemon juice) for extra brightness
How to Make Lemon Gluten‑Free Cake
- Pre‑heat & prep
Preheat your oven to 350 °F (175 °C). Grease and line your cake pan with parchment paper for easy release. - Combine dry ingredients
In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. This gives your cake light lift and a tender crumb. - Mix wet ingredients
In another bowl, whisk eggs with honey, applesauce, vanilla, lemon zest, and lemon juice until smooth. Stir in the melted coconut oil until well combined. - Fold together
Pour the wet mixture into the dry ingredients. Stir gently until fully incorporated—no overmixing! It should be a thick, velvety batter. - Bake
Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick comes out clean and the top is lightly golden. - Cool & enjoy
Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. As it cools, the lemon aroma fills your kitchen and will make your heart smile!
What to Serve with Lemon Gluten‑Free Cake
- A dollop of whipped coconut cream or Greek yogurt lightly sweetened with honey
- Fresh berries—strawberries, raspberries, or blueberries for color and contrast
- A cup of herbal tea (e.g., mint or chamomile) or lightly sweetened iced tea
Tips for Making It Perfect
- Room‑temperature eggs help the batter blend more smoothly.
- Measure almond flour by weight if possible—it yields more consistent results.
- Don’t overbake—coconut flour can dry out quickly. Start checking at 25 minutes.
- Make ahead: bake the day before and wrap it well—flavors deepen!
Storage Instructions
- Store cooled cake in an airtight container at room temperature for up to 3 days.
- Refrigerate in warm weather—up to 5 days.
- To freeze, wrap whole cake or slices tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the fridge or at room temperature.
General Information
This cake is inspired by classic lemon pound cakes but given a gluten‑free makeover using almond and coconut flours. The combination gives a moist, nutty crumb that’s enhanced by the honey‑lemon balance. It’s perfect in spring and summer—or anytime you want a little sunshine.
Frequently Asked Questions
Can I use only almond flour?
Yes—you can use 2 cups of almond flour instead, though texture may be slightly denser.
Is it vegan?
Not as written, because of the eggs. Try replacing each egg with 1/4 cup applesauce plus 1 tsp ground flaxseed (mixed with 3 Tbsp water), but the rise and texture may differ.
Can I add a glaze?
Absolutely! Mix powdered sugar with lemon juice for a simple lemon glaze—drizzle after cooling.
How can I make it dairy‑free?
It already is, since there’s no butter or milk in this recipe—just coconut oil and applesauce.
Conclusion
I hope this heartwarming and zingy Lemon Gluten‑Free Cake brings a smile to your table. It’s bright, tender, and feels like a warm hug in cake form. If you enjoyed this, try some of my other citrus or gluten‑free bakes from Poulef.com, like the [Lemon Yogurt Cake] from the site—think lemon bliss in cake! Also check out the [Flourless Coconut Greek Yogurt Cake], or the [Spiced Banana Almond Cake] for more healthy sweetness. Don’t forget to tag me on Pinterest as @poulefrecipe and share your slice of sunshine! 💛
Interactive Elements
I’d love for you to leave a review or comment below—tell me how your cake turned out! Feel free to share a photo on Pinterest (follow me at pinterest.com/poulefrecipe) and tag me in your creation.
Nutritional Information (approx. per serving, assuming 8 slices)
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| ~300 kcal | ~20 g | ~6 g | ~22 g | ~4 g |
🧁 More Sweet Treats from Poulef
- [Flourless Coconut Greek Yogurt Cake] Poulef Recipes
- [Spiced Banana Almond Cake] Poulef Recipes
- [Fig and Orange Cake] Poulef Recipes
Delightfully Zesty Lemon Gluten‑Free Cake 🍋
- Total Time: 50 minutes
- Yield: 8 slices 1x
Description
This bright and tender Lemon Gluten-Free Cake recipe uses almond & coconut flours, honey, applesauce, and fresh lemon zest and juice for a naturally sweet, citrusy treat that’s gluten-free and full of zing.
Ingredients
1½ cups almond flour
½ cup coconut flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 large eggs
¾ cup honey
½ cup unsweetened applesauce
1 tsp vanilla extract
Zest of 2 lemons
Juice of 2 lemons
½ cup coconut oil, melted
Instructions
1. Preheat oven to 350 °F (175 °C). Grease and line a 9-inch cake pan.
2. Whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs, honey, applesauce, vanilla, lemon zest, and juice.
4. Add melted coconut oil to the wet mixture and combine thoroughly.
5. Pour the wet ingredients into the dry and stir until fully incorporated.
6. Transfer batter to prepared pan and smooth the top.
7. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
8. Cool in the pan for 10 minutes, then move to a wire rack to cool completely.
Notes
To make it more decadent, drizzle a lemon glaze made from powdered sugar and lemon juice once cooled.
Room temperature eggs mix better and help with lift.
This cake gets more flavorful the next day, so it’s great for make-ahead!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 14
- Sodium: 130
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 6
- Cholesterol: 70
