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