Gluten-Free Lemon Cake
This Gluten-Free Lemon Drizzle Cake is perfect for a spring or summer dessert! The light and fluffy cake is topped with a sweet lemon drizzle. Serve this for tea time, Easter, or Mother’s Day. This recipe is made with no gluten or dairy.
I am a sucker for any type of lemon dessert. And, this Gluten-Free Lemon Drizzle Cake does not disappoint! What could be better than the bright lemon flavors paired with a sweet and fluffy cake? You’ve got to try this recipe ASAP.
You probably have most or all of the ingredients for this lemon dessert in your pantry and fridge right now. You will need a fresh lemon for the juice and for the lemon zest.
The first step to making this gluten-free lemon cake is to make a dairy-free buttermilk substitute by combining the almond milk with some apple cider vinegar.
Next, in a large mixing bowl, combine the dry ingredients and stir. Don’t skip adding lemon zest as this provides great lemon flavor.
I used the Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. But, feel free to use your favorite gluten-free flour blend.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Next, in a large bowl, combine the wet ingredients including coconut oil. Pour the wet ingredients into the dry ingredients and stir to combine. Pour the batter into your baking dish.
Bake the cake for about 30 minutes, and then let it cool to room temperature.
Once your cake has baked and cooled, make your lemon glaze icing by combining fresh lemon juice with powdered sugar.
Drizzle the icing on top of the cake and let it sit for a few minutes before slicing the cake.
Slice your cake and serve it warm or at room temperature.
Store any leftovers covered in an airtight container the refrigerator for up to 4 days.
- Use a pre-made gluten-free baking mix that has a blend of ingredients including xanthan gum for the best results. I use Bob’s Red Mill gluten-free flour.
- If you aren’t dairy-free, you can use regular buttermilk instead of almond milk in this recipe.
Yes, you would just have to use an egg replacer to replace the eggs.
Other Gluten-Free Dessert Recipes You Might Like
- Almond Flour Chocolate Chip Cookies
- Gluten-Free Blueberry Scones
- Gluten-Free Apple Crumb Muffins
- Grain-Free Berry Crumble
- Lemon Zest Poppy Seed Energy Bites
Or, check out my entire list of clean eating dessert recipes, all made gluten-free and dairy-free with wholesome ingredients.
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
This Gluten-Free Lemon Drizzle Cake is perfect for a spring dessert! The light and fluffy lemon cake is topped with a sweet lemon drizzle. Serve this for tea time, Easter, or Mother’s Day. This recipe is made with no gluten or dairy.
- Nonstick cooking spray
- 1 cup unsweetened almond milk*
- 1 tablespoon apple cider vinegar
- 1 ½ cups gluten-free baking flour (I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
- ¾ cup cane sugar or coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 tablespoon lemon zest (from about 1 lemon)
- ½ cup coconut oil, melted
- 2 eggs, beaten
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- Preheat your oven to 350° Spray an 8×8-inch square baking dish with nonstick cooking spray and set aside.
- In a small bowl or pitcher, combine the almond milk with the apple cider vinegar. Stir and set aside.
- Then, in a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Stir or whisk to combine.
- Into the mixing bowl, add the almond milk mixture, coconut oil, and eggs. Stir to combine.
- Pour the batter into your baking dish and place the dish in the oven. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, make your lemon glaze. In a medium bowl, combine the powdered sugar and lemon juice. Stir until smooth.
- Once the cake is done baking, remove it from the oven and let it cool for 15 minutes before drizzling the glaze on top of the cake.
- Serve the cake warm or at room temperature.
- Coconut sugar is slightly lower glycemic than cane sugar.
- *If you aren’t dairy-free, you can replace the almond milk and apple cider vinegar with one cup of buttermilk.
- Store any leftovers covered in the refrigerator for up to 4 days.
- You can make this recipe vegan by using an egg replacer instead of regular eggs.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: lemon drizzle cake, gluten-free and dairy-free lemon cake
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