Gluten Free Lemon Cakes
The flavors of springtime are strong and refreshing in these adorable gluten free lemon cakes. Serve with tea or coffee for breakfast, or enjoy as a mid-day snack.
Servings: 12 servings
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
Variations
- 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.