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All lemon lovers will find this gluten free lemon cake to check all the boxes! It’s moist, tart, and sweetened with a natural sweetener. It’s also free from gluten, grains, and dairy!

Gluten Free Lemon Cake

Before changing my diet over a decade ago, I was a huge fan of lemon pound cake with sweet and tart lemon glaze frosting. I had to find a way to enjoy the flavors of this lemon dessert, without the gluten, grains, and refined sugar.

Imagine biting into a slice of lemon cake so moist, tender, and bursting with bright lemon flavor that you can’t believe it’s gluten-free!

My gluten free lemon cake, is not only gluten-free, it’s also free from grains, dairy, and refined sugar. It’s just the treat you’ve been looking for.

Why You’ll Love This Gluten Free Lemon Cake

Do you crave that perfect balance of sweet and tart? Are you a fan of lemon desserts?

Then this gluten-free lemon cake recipe is for you!

The freshness of the lemons shines through in every bite, leaving your taste buds satisfied. Not to mention, it’s great for a special occasion or just when you’re feeling like treating yourself to some lemony goodness.

Gluten Free Lemon Cake Ingredients

Our ingredient list may surprise you.

We’re using navy beans for a moist crumb and almond flour instead of a traditional gluten-free flour blend. Don’t worry; we promise your cake won’t taste like beans!

The beans help give the cake rise and create a tender crumb texture that will have you reaching for another slice. And let’s not forget about the star ingredient – fresh lemons. We use a natural sweetener in place of refined sugar.

Here’s what you need to make gluten-free lemon cake:

cooked navy beans (soaked 24 hours, drained, rinsed, cooked until soft)
large eggs
raw honey
vanilla extract (gluten free)
lemon zest
fresh lemon juice
lemon flavoring (not lemon extract) – I love Simply Organic brand.
melted ghee (or coconut oil or butter)
blanched almond flour (not almond meal)
salt
baking soda

Lemon Filling

raw cashews (soaked 3-6 hours)
honey
vanilla extract
lemon flavoring
grated lemon rind, plus more for garnish

Did you know there are health benefits of lemon seeds?

Why Use Beans?

Beans in a cake? Yes, you read that right! Using white beans in your gluten-free lemon cake helps achieve the best results.

The beans contribute to the moistness of the cake and help it rise beautifully. After you try this cake you’ll no longer wonder about swapping out some of the flour mixture for cooked navy beans.

How to Make Gluten Free Lemon Cake

Making this delicious cake is as easy as pie! You can print the recipe card below for full instructions.

Lemon Icing

The first thing you’ll need to do is make the lemon frosting.

Make sure to give it an hour of chill time in the fridge. You’ll also need to soak the cashews prior to making the lemon topping.

Making the Gluten Free Lemon Cake

Start by blending all your wet ingredients in a seprate bowl (don’t forget to have your eggs at room temperature) until smooth.
Then whisk together your dry ingredients in a large bowl.
Mix the wet and dry ingredients together, pour the cake batter into your prepared pan (lined with parchment paper for easy removal), and bake until the center of the cake is set.
Cool the cake on a wire rack.
Slather the cooled cake with the creamy, dreamy lemon frosting, and garnish with some extra lemon zest.

Trust us; this gluten-free lemon cake will be a hit at any gathering or even as a treat for yourself!

Enjoy every bite of this moist lemon cake, knowing you’re indulging in a healthier version of a classic dessert.

Storing The Cake

Use an airtight container and store the grain-free lemon cake in the refrigerator for up to 5 days (but I bet it doesn’t last that long!).

Luscious Lemon Cake (grain free, dairy free, refined sugar free)

Print Recipe

5 from 1 review

Author: Jen/ My BIG FAT Grain Free Life

Instructions

Lemon Filling: (make ahead)

Drain pre-soaked cashews. Add all ingredients (cashews through lemon rind) to blender and blend on high until very smooth. Scrape down sides and blend again.
Place in covered container and refrigerate at least one hour.

For Cake:

Preheat oven to 350F.
Grease 8 or 9 inch round cake pan. Line the bottom with parchment paper.
In blender or food processor, add all wet ingredients (navy beans through ghee). Blend or process until very smooth.
In large mixing bowl, whisk dry ingredients.
Pour wet ingredients into dry. Mix well with a wooden spoon.
Pour batter into prepared baking pan. Bake for 20-25 minutes.

Assembly:

Allow cake to cool in pan 20 minutes. Turn out onto cooling rack and allow to cool completely.
Once cake has cooled, transfer to serving dish. Spread lemon icing on top. If desired, garnish with grated lemon zest.
Store cake in refrigerator. Enjoy!