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Landscape side shot of a slice of gluten free lemon cake on a white plate

Gluten Free Lemon Cake

This Gluten Free Lemon Cake is moist, soft and full of bright lemon flavors. This recipe is easy to make with almond flour and a dairy-free cream cheese frosting that can easily be made paleo is the perfect healthy dessert for spring and summer! 

Course Dessert
Cuisine American
Keyword blueberry lemon desserts, keto cake, lemon cake, lemon dessert, low carb cake, paleo cake, paleo lemon cake, spring dessert
Prep Time 30 minutes
Cook Time 22 minutes
Servings 12 servings
Calories 315 kcal
Author Kelly


For the cake

For the frosting

  • 1/3 cup unsalted grass-fed butter , softened (OR softened coconut butter / manna for dairy free) (can also sub with vegan butter)
  • 8 ounces cream cheese , softened (sub with dairy free cream cheese)
  • 2 - 2.5 cups powdered pure maple sugar , or other confectioners' low carb / paleo sweetener of your choice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon extract
  • 1 teaspoon lemon zest
  • 2 teaspoons almond milk or any other milk of your choice

For garnish

  • Lemon slices



  1. Preheat oven to 350 degrees F.
  2. Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.
  3. In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.
    A bowl of dry ingredients for the gluten free lemon cake batter
  4. In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.
  5. In another separate large bowl, whisk together the eggs, maple sugar, coconut oil, vanilla extract, lemon extract, lemon juice and lemon zest. Pour in the curdled milk and mix until combined.

    A bowl of eggs and melted coconut oil for the lemon cake batter
  6. Slowly add the dry ingredients to the wet ingredients. Stir until well combined.
    A bowl of dry ingredients added to the wet ingredients for the lemon cake batter
  7. Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 19-24 minutes, or until a toothpick comes out clean.
    A cake pan with the gluten free lemon cake batter
  8. Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.


  1. Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy. Add the cream cheese and continue beating for an additional 3 minutes until combined. Slowly add the powdered sweetener, vanilla extract, lemon extract and lemon zest and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.
    Top view of cream cheese frosting in a mixing bowl


  1. Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula. Repeat with remaining layers (and sides of the cake, if desired with remaining frosting).

    One lemon layer with cream cheese frosting on a white cake stand
  2. Decorate with lemon slices and chill in the fridge for an hour or two before slicing.

    Side shot of a frosted layered healthy lemon cake on a white plate


  1. Store any cake leftovers in an airtight container for up to 5 days or cover with plastic wrap and store in a resealable freezer bag in the freezer for up to 3 months.

    Portrait side shot of a slice of gluten free lemon cake on a white plate
Nutrition Facts
Gluten Free Lemon Cake
Amount Per Serving (1 serving)
Calories 315 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 23g8%
Fiber 3g12%
Sugar 12g13%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.