Gluten Free Lemon Cakes! Springtime desserts couldn't get sweeter; these dainty little cakes may be small, but they're brimming with the flavors of bright citrus and vanilla. Perfect for spring showers and Easter gatherings!
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My Gluten Free Lemon Cakes are moist, fluffy and just-sweet-enough with a tantalizing scent from aromatic lemon zest and vanilla. The dusting of powdered sugar creates a beautiful finish, but it's not even necessary as these are perfectly poppable on their own.
Looking for more gluten-free lemon recipes? Try my Meyer Lemon Mascarpone Fruit Dip, Lemon Parmesan Roasted Brussels Sprouts or Lemon-Basil Shrimp & Quinoa.
This recipe is naturally vegetarian & gluten-free and can be made vegan. (See Variations & Substitutions below.)
Ingredients
- Almond flour. Almond flour is a great alternative when you're doing gluten-free baking! It adds wonderful flavor and you'd be surprised at how light and fluffy the texture turns out.
- Baking soda
- Honey. If you're making these vegan, you can substitute your favorite vegan sweetener or plain granulated sugar for the honey.
- Sea salt
- Butter. Coconut oil works well here, too. I've used butter-flavored coconut oil with success.
- Eggs
- Milk (plant-based or regular)
- Vanilla bean paste. You can find vanilla bean paste online or at specialty stores. If it's not available to you, use vanilla extract instead.
- Lemon zest. This is what gives the "lemon" flavor to gluten free lemon cakes!
- Optional: Powdered sugar for sprinkling
Instructions
Preheat the oven to 350°F. Spray a 12-cavity mini bundt cake pan with non-stick spray or brush with melted butter or coconut oil. Set aside.
Whisk together the almond flour, baking soda and sea salt in a medium bowl.
Add the melted butter (or coconut oil), honey, eggs, milk, vanilla bean paste (or vanilla extract), and lemon zest. Mix until all the ingredients are fully incorporated. Make sure there are no dry pockets or large lumps of almond flour.
Fill the bundt cake molds about ¾ of the way - I like to use a spring-loaded cookie scoop or pour the batter into a zip-top bag with one corner snipped and pipe the batter into the pan.
Bake the lemon cakes for about 10-12 minutes, until they're golden brown and a toothpick inserted into the cakes comes out clean.
Remove the pan from the oven and allow the lemon cakes to cool for about 10 minutes, then firmly tap the pan on a counter top to help loosen the cakes. Remove the cakes and place them onto a cooling rack. Cool completely.
Dust with powdered sugar just before serving, if desired. These are also delicious with a simple glaze or cream cheese icing!
FAQ's
There are many different ingredients that can be used to make gluten free cakes. These gluten free lemon cakes are made with almond flour. Gluten free flour blends are often made of rice flour, cassava flour, coconut flour and variety of other gf ingredients that are formulated to create the best texture and flavor.
Once the cakes are completely cooled, they may be stored in an airtight container at room temperature for 3-4 days.
Variations & Substitutions
These little cakes are so versatile! Try out these variations:
- Add chopped dried fruit such as dried cranberries, dried blueberries or dehydrated strawberries.
- Toss in a tablespoon of poppy seeds for a Lemon Poppy Seed version!
- Add a few teaspoons of chopped, fresh rosemary for an herby twist.
- Amp up the almond flavor by adding ½ teaspoon almond extract to the batter.
- Top the cakes with a simple confectioners' sugar glaze or cream cheese icing.
- Swap out the lemon zest for another citrus, like orange or lime zest. (Or add ¾ teaspoon of each!)
- Omit the zest altogether to make plain vanilla cakes.
Diet-Specific Substitutions
- Vegan: Use plant-based egg substitute such as JustEggs in place or regular eggs, as well as plant-based milk, and butter (or coconut oil). Use regular sugar in place of honey as a sweetener.
Gluten Free Lemon Cakes
Ingredients
- 2 ½ cups almond flour
- 1 teaspoon baking soda
- ½ cup honey
- ¼ teaspoon sea salt
- ¼ cup butter or coconut oil
- 2 eggs at room temperature
- ¼ cup milk plant-based or regular
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 teaspoons lemon zest
- Optional: Powdered sugar for sprinkling
Instructions
- Preheat the oven to 350°F. Spray a 12 well mini bundt cake pan with non-stick spray or brush with melted butter or coconut oil. Set aside.
- In a large bowl, whisk together almond flour, baking soda, and salt.
- Add melted butter (or coconut oil), honey, eggs, milk, vanilla bean paste (or vanilla extract), and lemon zest to the dry mixture; mix until fully incorporated with no dry spots.
- Spoon the mixture into the bundt cake wells, filling them about ¾ of the way.
- Bake for 10-12 minutes, until they're golden brown and a toothpick inserted into the cakes comes out clean.
- Allow to cool in the pan for about 10 minutes, then firmly tap the pan on a counter top to help loosen the cakes. Remove the cakes and place onto a cooling rack. Cool completely.
- Dust with powdered sugar just before serving, if desired.
Notes
- Add ½ cup chopped dried fruit such as dried cranberries, dried blueberries or dehydrated strawberries.
- Toss in a tablespoon of poppy seeds for a Lemon Poppy Seed version!
- Add a few teaspoons of chopped, fresh rosemary for an herby twist.
- Amp up the almond flavor by adding ½ teaspoon almond extract to the batter.
- Top the cakes with a simple confectioners' sugar glaze or cream cheese icing.
- Swap out the lemon zest for another citrus, like orange or lime zest. (Or add ¾ teaspoon of each!)
- Omit the zest altogether to make plain vanilla cakes.
- Vegan: Use plant-based egg substitute such as JustEggs in place or regular eggs, as well as plant-based milk, and butter (or coconut oil). Use regular sugar in place of honey as a sweetener.