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Gluten-Free Lemon Cake Recipe

Gluten-Free Lemon Cake Recipe

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How To Make Gluten-Free Lemon Cake Recipe

Deliciously moist and tangy lemon cake made without gluten.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 eggs
  • ⅓ cup honey
  • ⅓ cup coconut oil (melted)
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest


  1. Preheat oven to 350°F and grease a 6-inch cake pan.

  2. In a small bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.

  3. In a separate large bowl, whisk together eggs, honey, melted coconut oil, lemon juice, and lemon zest.

  4. Gradually mix in dry ingredients into the wet ingredients until well-combined.

  5. Pour the batter into the cake pan and bake for 30-35 minutes or until lightly golden brown and a toothpick comes out clean when inserted into the center of the cake.

  6. Let the cake cool for 10-15 minutes before slicing and serving.


  • Calories : 418kcal
  • Total Fat : 31g
  • Saturated Fat : 14g
  • Cholesterol : 93mg
  • Sodium : 396mg
  • Total Carbohydrates : 31g
  • Dietary Fiber : 6g
  • Sugars : 20g
  • Protein : 9g
Have you tried this delicious gluten-free lemon cake recipe? Let us know how it turned out and share your experience in the Baking and Desserts forum section!

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