Description
This Gluten Free Lemon Cake is a moist, vibrant dessert featuring almond and coconut flours, infused with fresh lemon zest and juice for a bright citrus flavor. It's topped with a creamy lemon cream cheese frosting that perfectly balances the tang and sweetness, making it a delightful treat suitable for those avoiding gluten.
Ingredients
For the Lemon Cake:
- 2 cups superfine blanched almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1/2 tablespoon vinegar
- 1/2 cup unsweetened almond milk, room temperature (can also use any milk of your choice)
- 4 large eggs, room temperature
- 2/3 cup granulated maple sugar (sub with coconut sugar if needed)
- 2/3 cup melted and cooled refined coconut oil (or neutral flavored oil; substitute melted butter if not dairy-free)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 3 tablespoons pure lemon juice
- 1/2 tablespoon lemon zest
For the Frosting:
- 1/3 cup unsalted grass-fed butter, softened (or softened coconut butter/manna for dairy-free; can also use vegan butter)
- 8 ounces cream cheese, softened (dairy-free alternative if needed)
- 2 - 2.5 cups powdered pure maple sugar (or other confectioners' low carb/paleo sweetener)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 1 teaspoon lemon zest
- 2 teaspoons almond milk (or any other milk of your choice)
- Lemon slices (for decoration)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare your cake pans by lightly coating three 6-inch round pans or two 8-inch pans with nonstick baking spray and lining the bottoms with parchment paper rounds. Set them aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and fine sea salt. Set this dry mixture aside.
- Prepare Buttermilk Substitute: In a measuring cup, combine almond milk and vinegar. Let this mixture sit for about 5 minutes until it curdles, mimicking buttermilk, while you prepare other ingredients.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated maple sugar, melted coconut oil, vanilla extract, lemon extract, fresh lemon juice, and lemon zest. Pour in the curdled milk and mix until fully combined.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until all ingredients are well incorporated and form a smooth batter.
- Fill Pans and Bake: Evenly distribute the batter between the prepared cake pans, smoothing the tops with a spatula. Bake for 19-24 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for at least 30 minutes. Then carefully remove them and place on wire racks to cool completely to room temperature before frosting.
- Prepare Frosting: Using a hand mixer or stand mixer, beat the softened butter on high speed for 2 minutes until light and fluffy. Add the softened cream cheese and continue beating for 3 more minutes until smooth and combined.
- Add Sweeteners and Flavorings: Slowly add the powdered maple sugar, vanilla extract, lemon extract, lemon zest, and almond milk to the butter and cream cheese mixture. Beat on medium-high speed for 2-3 minutes until creamy, fluffy, and smooth. Cover and chill in the refrigerator until ready to use.
- Assemble Cake: Place one cake layer inverted on a cake stand or platter. Spread an even layer of frosting on top using a spatula. Repeat layering with the remaining cake layers and frost the sides if desired.
- Decorate: Garnish the frosted cake with fresh lemon slices for an elegant look.
- Chill Before Serving: Refrigerate the assembled cake for 1-2 hours to allow the frosting to set before slicing and serving.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days or wrap tightly and freeze for up to 3 months.
Notes
- You can substitute maple sugar with coconut sugar, but the color of the cake will be darker.
- For dairy-free options, use melted butter substitutes like coconut oil or vegan butter, and choose dairy-free cream cheese alternatives.
- Ensure eggs and liquids are at room temperature for best mixing and texture.
- Use refined coconut oil to avoid coconut flavor if preferred.
- The cake pans can be 6-inch or 8-inch depending on your preference; adjust batter division accordingly.
- Cooling cakes completely before frosting helps prevent the frosting from melting.
- The frosting can be adjusted in sweetness by adding more or less powdered sweetener.
- Lemon slices on top add a fresh decorative element but are optional.
