Thank you so much for stopping by—I’m thrilled to share this Lemon Ginger Cake (No Flour) recipe with you! This naturally gluten‑free gem is wonderfully moist, zesty, and infused with warming ginger—ideal for tea time, brunch, or a light dessert. 🍋🌿🍰 I hope you’ll subscribe for more real-deal recipes delivered straight to your inbox!
🥣 Overview of Lemon Ginger Cake (No Flour)
This vibrant cake is:
- What it is: A gluten‑free lemon and ginger loaf made without refined flour.
- When to enjoy it: Brunch, afternoon coffee, or a light post-dinner sweet.
- Why you’ll love it: Bright citrus and spicy ginger, moist crumb, and naturally sweetened—simple yet sophisticated.
- Taste profile: Tangy, lightly sweet, with a hint of warm spice and creamy texture from yogurt.
- Health & seasonal relevance: Gluten‑free, lower in refined sugars if you use honey; bright and refreshing for spring or cozy for fall.
Ingredients
- 2 large eggs
- ½ cup almond flour
- ¼ cup maple syrup or honey
- Zest of 1 lemon
- 3 tbsp fresh lemon juice
- 1 tbsp freshly grated ginger (or 1 tsp ground ginger)
- ⅓ cup plain Greek yogurt (or dairy-free yogurt)
- 2 tbsp melted coconut oil
- 1 tsp baking powder
- Pinch of salt
Tools needed
- Mixing bowls
- Whisk and spatula
- 8×4″ loaf pan, greased or lined
- Microplane or grater
Substitutions & additions
- Yogurt: Coconut or almond yogurt to make it dairy‑free.
- Sweetener: Maple syrup or honey; you can reduce or increase to taste.
- Nut flour: Use cashew or coconut flour blends (small adjustment in wet ingredients).
- Optional additions: A handful of blueberries or poppy seeds for texture.
How to Make Lemon Ginger Cake (No Flour)
- Preheat & prep
Preheat oven to 350°F (175 °C). Line and grease your loaf pan. - Whisk wet ingredients
In a bowl, beat the eggs, lemon zest, juice, grated ginger, maple syrup (or honey), yogurt, and coconut oil until smooth and fragrant. - Fold-in dry ingredients
Gently stir in almond flour, baking powder, and salt until just combined. The mixture will be thick but pourable. - Bake & aroma watch
Pour batter into the pan, smooth the top. Bake for 30–35 minutes or until a skewer inserted in the center comes out clean. You’ll know it’s done when the kitchen smells of lemon and spice! - Cool & serve
Allow to cool in the pan for 10 minutes, then transfer to a rack to cool completely. Slice and enjoy warm or at room temperature.
What to Serve with Lemon Ginger Cake (No Flour)
- A cup of Earl Grey or chamomile tea to complement the citrus notes.
- A dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream.
- Fresh berries or a fruit salad on the side for brightness.
- Garnish with lemon slices, candied ginger, or a drizzle of honey.
Tips for Making It Perfect
- Use fresh lemon zest and juice for maximum brightness.
- Don’t overmix after adding almond flour—it keeps the crumb tender.
- Let it cool completely before slicing to avoid a gummy center.
- Make ahead: Bake one day ahead—flavors deepen overnight and texture becomes even moister.
- Double batch hack: Freeze slices tightly wrapped; thaw at room temperature when ready to serve.
Storage Instructions
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for 5 days—briefly bring to room temperature before serving.
- Freeze for up to 2 months. Wrap slices individually in plastic and foil for easy thawing.
General Information
Flourless cakes made with almond or nut flour have a rich, moist texture and naturally nutty sweetness. This lemon‑ginger combo is a classic pairing in many traditional cakes—ginger cuts through the sweetness and elevates citrus notes beautifully. You might also enjoy these similarly wonderful cake recipes from Poulef:
- Flourless Coconut Greek Yogurt Cake – A Moist & Healthy 7‑Ingredient Dessert
- Irresistible 5‑Ingredient Flourless Sweet Potato Ginger Cake | Moist & Gluten‑Free
- Lemon Yogurt Cake – 5 Joyful Reasons to Love This Luscious Recipe
Frequently Asked Questions
Can I use ground ginger instead of fresh?
Yes—use 1 tsp ground ginger in place of 1 tbsp fresh. The flavor will be a bit warmer but still delicious.
Is almond flour okay for nut allergies?
For tree-nut‑free diets, you could swap with seed flours (like sunflower) but adjust liquid amounts as texture differs.
Can I make this sugar-free?
Using a sugar substitute like monk fruit sweetener may work but test for sweetness level and texture.
How large are the servings?
This loaf yields about 8–10 slices. You can halve the recipe to make a smaller loaf or mini loaves.
Is it paleo-friendly?
If you use honey and dairy‑free yogurt, it can be adapted to paleo.
Conclusion
There you have it—a delightfully zesty and moist Lemon Ginger Cake (No Flour) that’s gluten‑free without compromising on flavor. I promise it’s every bit as comforting as it is refreshing. If you loved this, check out my Flourless Coconut Greek Yogurt Cake or Sweet Potato Ginger Cake for more naturally sweet delights.
Wishing you lovely bites and warm memories—feel free to leave a review, snap a photo and pin it on Pinterest, or tag me in your posts! ❤️
Interactive Elements
I’d love to hear how it turned out—please leave a review or comment below! Snap a pic and pin it to Pinterest (don’t forget to tag me: @poulefrecipe on Pinterest or social media).
Nutritional Information (Per Serving, approx.)
| Serving Size | Calories | Carbs | Fat | Protein |
|---|---|---|---|---|
| 1 slice (1/10) | ~180 kcal | 7 g | 14 g | 5 g |
Zesty Lemon Ginger Cake (No Flour)
- Total Time: 40 minutes
- Yield: 8–10 slices 1x
Description
This naturally gluten-free Lemon Ginger Cake is bright, moist, and made without any refined flour. Almond flour, fresh lemon juice, and spicy ginger make it perfect for brunch or a light, feel-good dessert.
Ingredients
2 large eggs
½ cup almond flour
¼ cup maple syrup or honey
Zest of 1 lemon
3 tbsp fresh lemon juice
1 tbsp freshly grated ginger (or 1 tsp ground ginger)
⅓ cup plain Greek yogurt or dairy-free yogurt
2 tbsp coconut oil, melted
1 tsp baking powder
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line and grease an 8×4″ loaf pan.
2. In a bowl, beat the eggs, lemon zest and juice, grated ginger, maple syrup or honey, yogurt, and coconut oil until smooth.
3. Fold in almond flour, baking powder, and salt until just combined.
4. Pour batter into the loaf pan and smooth the top.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
Use fresh ginger for maximum flavor, but ground ginger works in a pinch.
Let the cake cool completely to set its structure before slicing.
For extra flair, top with candied lemon peel or a drizzle of honey.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7
- Sodium: 60
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 5
- Cholesterol: 55
