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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.
Prep Time10 mins
Cook Time15 mins
Cool Time10 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: The Kitchen Prep

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.
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.