clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of lemon cake on a plate with fresh lemon

Gluten-Free Lemon Drizzle Cake

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.

  • Total Time: 50 minutes
  • Yield: 12 1x


Units Scale
  • Nonstick cooking spray
  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups gluten-free baking flour (I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
  • 3/4 cup cane sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 1/2 cup coconut oil, melted
  • 2 eggs, beaten
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice


  1. Preheat your oven to 350° Spray an 8×8-inch square baking dish with nonstick cooking spray and set aside.
  2. In a small bowl or pitcher, combine the almond milk with the apple cider vinegar. Stir and set aside.
  3. Then, in a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Stir or whisk to combine.
  4. Into the mixing bowl, add the almond milk mixture, coconut oil, and eggs. Stir to combine.
  5. 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.
  6. While the cake is baking, make your lemon glaze. In a medium bowl, combine the powdered sugar and lemon juice. Stir until smooth.
  7. 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.
  8. Serve the cake warm or at room temperature.


  1. Coconut sugar is slightly lower glycemic than cane sugar.
  2. If you aren’t dairy-free, you can replace the almond milk and apple cider vinegar with one cup of buttermilk.
  3. Store any leftovers covered in the refrigerator for up to 4 days.
  4. You can make this recipe vegan by using an egg replacer instead of regular eggs.

Keywords: lemon drizzle cake, gluten-free and dairy-free lemon cake