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Gluten-Free Lemon Cake with Strawberry Frosting

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This Gluten-Free Lemon Cake with Strawberry Frosting is always a crowd pleaser! It's so light, fresh, and full of flavor! The base of the cake is made from almond flour, eggs, and coconut oil which makes it a great option for anyone that is gluten-free or dairy-free. If you want to add a second layer, double the recipe and make my simple coconut milk strawberry frosting!

Overhead shot of lemon cake with fresh strawberry slices on top.

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🍴Ingredient Notes

  • Almond Flour - I have not tested with any other flour, but if you have a gluten-free 1-1 flour, it usually requires less since it’s more absorbent. If you try substitutions, let me know in the comments! My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
  • Eggs - I have not tested this recipe with an egg replacement.
  • Melted Coconut Oil - You can sub with butter if you can tolerate dairy!
  • Lemon Juice - Fresh lemon juice works best!
  • Coconut Sugar - You can sub with lakanto monkfruit.
  • Lemon Zest - A small hand grater will work. Make sure to clean the lemon before grating!

Strawberry Frosting

  • Full Fat Coconut Milk - Make sure the can has been chilled in the refrigerator overnight.
  • ¼ Cup Strawberry Puree For the strawberry puree, I blended fresh strawberries in my blender for about 60 seconds.
  • Coconut Sugar - You can also sub with maple syrup or lakanto monkfruit.
Slice of lemon cake on a grey plate.

🍴Step by Step Instructions

Gluten-Free Lemon Cake Batter

  1. Start with a medium sized mixing bowl. Add your almond flour, baking soda, and salt. Use a whisk to blend until fully combined.
  2. In a separate bowl add eggs, lemon juice, lemon zest, coconut sugar, and melted coconut oil. Blend on medium/high until the mixture is fully combined.
  3. Slowly start to add your dry mixture into your wet mixture. Scraping down edges each time you add more flour. Once the batter is fully combined, set aside while you grease the baking dish.

Baking the cake

  1. You can use a regular cake pan for this recipe, or mini loafs! Even if it's a non-stick pan, I still like adding coconut oil, or non-stick spray. Once your pan is greased, you can start adding the batter!
  2. Bake at 350 degrees for 20 minutes if it's a regular cake dish. If you use mini loaf pans, it may take a little less time. You'll know it's done when the top is starting to get golden brown. Use a fork or toothpick to check! (If it comes out clean, it's done!)
  3. Let the cake cool on a metal cooling rack. Once it's at room temperature, ENJOY!

How to make Strawberry Frosting

  1. For the frosting, make sure your coconut cream has be refrigerated for at least five hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
  2. Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
  3. Next, add in the strawberry puree and coconut sugar. Whip for a few more minutes until its frothier! Place the bowl in the fridge for at least an hour before frosting the cake. (This will also allow the cakes to fully cool.)
  4. To frost the cake I like to use a spoon. Gently spoon on a small amount in the center of your bottom cake. Use the back of the spoon to spread it around until there is an even coating. It's totally optional, but I also like adding a layer of sliced strawberries on top of the cream.
  5. Then place your second cake on top. Spoon more frosting on the top and spread it around. Use the remaining frosting to cover the sides. If you want to add more strawberries, slice them thinly and add them to the top!
  6. Place the cake in the refrigerator for about 30 minutes to set before you slice and serve! Enjoy!
Inside shot of lemon cake so you can see the layers with frosting.

Baking Tools

How to store leftovers

The cake with or without frosting stores best in the refrigerator. After about 5-7 days I would transfer any leftovers into an air tight glass container in the freezer. To defrost, just place the frozen cake in the refrigerator the night before.

More lemon recipes!

After you make this Gluten-Free Lemon Cake with Strawberry frosting, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

Recipe

Overhead shot of gluten-free lemon cake with fresh strawberries on top.

Gluten-Free Lemon Cake with Strawberry Frosting

This Paleo Lemon cake is moist, dense, and zesty! It's made with healthy whole food ingredients like fresh lemon juice, almond flour, and coconut oil. It's low in sugar, and can easily be made sugar-free with a monkfruit alternative! The perfect summer treat that the whole family will love!
5 from 1 vote
Print Recipe Pin Recipe Share on Facebook
Prep Time 20 mins
Cook Time 20 mins
Strawberry Frosting 30 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 10
Calories 156 kcal

Equipment

  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Spatula
  • Whisk

Ingredients
  

Dry Ingredients

  • 1+½ Cups Almond Flour
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Wet Ingredients

  • 3 Eggs
  • 2 Tablespoons Melted Coconut Oil
  • 2 Tablespoons Lemon Juice
  • ⅓ Cup Coconut Sugar You can sub with lakanto monkfruit.
  • 1 Tablespoon Lemon Zest
  • 1 Teaspoon Lemon Zest

Strawberry Frosting

  • 1 Can Full Fat Coconut Milk Make sure the can has been chilled in the refrigerator overnight.
  • ¼ Cup Strawberry Puree For the strawberry puree, I blended fresh strawberries in my blender for about 60 seconds.
  • 2 Tablespoons Coconut Sugar You can also sub with maple syrup or lakanto monkfruit.

Instructions
 

Making the batter:

  • Start with a medium sized mixing bowl. Add your almond flour, baking soda, and salt. Use a whisk to blend until fully combined.
  • In a separate bowl add eggs, lemon juice, lemon zest, coconut sugar, and melted coconut oil. Blend on medium/high until the mixture is fully combined.
  • Slowly start to add your dry mixture into your wet mixture. Scraping down edges each time you add more flour. Once the batter is fully combined, set aside while you grease the baking dish.

Baking:

  • You can use a regular cake pan for this recipe, or mini loafs! Even if it's a non-stick pan, I still like adding coconut oil, or non-stick spray. Once your pan is greased, you can start adding the batter!
  • Bake at 350 degrees for 20 minutes if it's a regular cake dish. If you use mini loaf pans, it may take a little less time. You'll know it's done when the top is starting to get golden brown. Use a fork or toothpick to check! (If it comes out clean, it's done!)
  • Let the cake cool on a metal cooling rack. Once it's at room temperature, ENJOY!

Making the strawberry frosting:

  • For the frosting, make sure your coconut cream has be refrigerated for at least five hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
  • Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
  • Next, add in the strawberry puree and coconut sugar. Whip for a few more minutes until its frothier! Place the bowl in the fridge for at least an hour before frosting the cake. (This will also allow the cakes to fully cool.)
  • To frost the cake I like to use a spoon. Gently spoon on a small amount in the center of your bottom cake. Use the back of the spoon to spread it around until there is an even coating. It's totally optional, but I also like adding a layer of sliced strawberries on top of the cream.
  • Then place your second cake on top. Spoon more frosting on the top and spread it around. Use the remaining frosting to cover the sides. If you want to add more strawberries, slice them thinly and add them to the top!
  • Place the cake in the refrigerator for about 30 minutes to set before you slice and serve! Enjoy!

Notes

Note - The nutrition facts only reflect one gluten-free lemon cake. (Without frosting.) If you want to make it a layered cake with the coconut cream strawberry frosting, double the cake recipe and use two six inch round cake pans.

Nutrition

Serving: 10gCalories: 156kcalCarbohydrates: 9gProtein: 5gFat: 12gSaturated Fat: 3gCholesterol: 49mgSodium: 142mgPotassium: 18mgFiber: 2gSugar: 4gVitamin A: 71IUVitamin C: 2mgCalcium: 43mgIron: 1mg
Keywords dairy-free strawberry frosting, gluten-free lemon cake, lemon cake recipe, lemon pound cake, moist lemon cake, paleo lemon cake
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Comments

  1. Ryan

    5 stars
    Incredible recipe!! So moist and delicious. You can’t tell it’s gluten-free!

    Reply

  2. frankie

    this was my 18th bday cake, my family is gf and I am vegan this was so fluffy and delicious

    Reply

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