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
ÂĽ tsp salt
3 large eggs
Âľ 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