Brighten up your day with this light, zesty, and incredibly moist Gluten-Free Almond Flour Lemon Cake. Made with simple ingredients, it is the perfect guilt-free dessert for any occasion!
Gluten-Free Almond Flour Lemon Cake
If you are looking for a refreshing, healthy, and easy-to-make dessert, this Gluten-Free Almond Flour Lemon Cake is exactly what you need. Baking a gluten-free almond flour lemon cake does not mean you have to sacrifice flavor or texture. In fact, thanks to the rich, buttery nuttiness of the almond flour and the bright, sunny zest of fresh lemons, every single bite of this Gluten-Free Almond Flour Lemon Cake is perfectly moist and tender.
Whether you are hosting a lovely spring brunch, baking for someone with dietary restrictions, or simply craving a sweet citrus treat with your afternoon tea, this Gluten-Free Almond Flour Lemon Cake is guaranteed to impress. It comes together in just one bowl and bakes up beautifully every time. Let's get baking!
Ingredients
For the Cake:
2 ½ cups blanched almond flour (super-fine works best)
½ teaspoon baking soda
¼ teaspoon salt
4 large eggs, room temperature
½ cup honey or pure maple syrup
¼ cup melted coconut oil (or unsalted butter)
Zest of 2 large organic lemons
¼ cup fresh lemon juice
1 teaspoon vanilla extract
For the Optional Lemon Glaze:
½ cup powdered sugar (or powdered monk fruit sweetener for a refined sugar-free option)
1 to 2 tablespoons fresh lemon juice
Instructions
Preheat and Prep: Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides with coconut oil or non-stick spray.
Whisk the Wet Ingredients: In a large mixing bowl, crack the eggs and whisk them lightly. Add the honey (or maple syrup), melted coconut oil, fresh lemon zest, fresh lemon juice, and vanilla extract. Whisk until the mixture is completely smooth and well combined.
Add the Dry Ingredients: Pour the blanched almond flour, baking soda, and salt directly into the bowl with the wet ingredients.
Combine the Batter: Using a spatula or wooden spoon, gently fold the dry ingredients into the wet mixture until no lumps of almond flour remain. Do not overmix!
Bake: Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake on the center rack for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. (Tip: If the top starts to brown too quickly, loosely tent a piece of foil over the pan for the last 10 minutes of baking.)
Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully invert it onto a wire cooling rack to cool completely. Almond flour baked goods are delicate when warm, so patience is key!
Glaze and Serve: If using the glaze, whisk the powdered sugar and fresh lemon juice together in a small bowl until smooth. Drizzle it over the completely cooled cake. Slice, serve, and enjoy!
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