Gluten-Free Lemon Cake with Lemon Frosting

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Gluten-Free Lemon Cake -


Gluten-Free Lemon Cake -


Gluten-Free Lemon Cake -


Gluten-Free Lemon Cake -

I think this delicious Gluten-Free Lemon Cake is a perfect cake for January or anytime of year! With the refreshing taste of lemons, it reminds me of spring and summertime. It brings a little sunshine to this cold and blustery month. And it’s gluten free, dairy free, sugar-free, has good fats and very little carbs.

Tips and tricks for making Gluten-Free Lemon Cake:

  • I used 9″ round cake pans for this cake. If you want the cake to be a little taller you may want to use 8″ pans.
  • You could easily switch this recipe to cupcakes and bake them around 20-25 minutes.
  • If you do not need it to be dairy free, use your favorite frosting recipe and add in the lemon extract.
  • The frosting calls for your sweetener to be powdered. You can easily do this by putting your sweetener in a blender or coffee grinder and blend until powdered.
  • The palm shortening that I use is Spectrum Organic Shortening. You may be able to find it cheaper at your local grocery store.

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Gluten-Free Lemon Cake with Lemon Frosting

Gluten-Free Lemon Cake -
  • Author:
  • Category: Dessert


Cake Ingredients

  • 3/4 cup coconut oil, melted
  • 2/3 cup homemade sweetener* or xylitol
  • 1/2 cup almond, cashew, or coconut milk
  • 4 eggs
  • 2 teaspoons lemon extract
  • 1 1/2 cup blanched almond flour
  • 1/2 cup coconut flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon sea salt

Lemon Frosting Ingredients:

  • 1 cup palm shortening
  • 1/3 cup coconut milk
  • 1/3 cup + 1 tablespoon powdered homemade sweetener* or powdered xylitol
  • 4 teaspoons coconut flour
  • Pinch of sea salt
  • 2 teaspoons lemon extract
  • 2 tablespoons coconut oil, melted



  1. Preheat oven to 350°. Line two 8″ or 9″ round cake pans with parchment paper or spray a 9″ x 13″ cake pan with coconut cooking spray.
  2. In a large bowl, mix together melted coconut oil, sweetener, almond milk, eggs, and lemon extract.
  3. In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  4. Add the flour mixture to the egg mixture and beat until smooth.
  5. Divide batter evenly between round cake pans and smooth out with a spatula. Batter will be thick.
  6. Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes. Place the cake pans on a wire rack to cool. Cool completely before adding frosting.

Frosting Instructions:

  1. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth.
  2. Add in the coconut oil and mix until well blended.
  3. Fill and frost round cake layers.


*homemade sweetener = 1 cup erythritol + 1 teaspoon Now Brand Stevia Extract

See my Recipe Index for more Gluten Free, Dairy Free, Sugar Free, & THM recipes.

Gluten-Free Lemon Cake - Dairy-free, sugar-free

  1. Olivia

    Is the coconut milk in this recipe canned or carton? My birthday is coming up, and I’m scouting out THM appropriate cakes. This one definitely looks like a contender! 😀

    • MamaShire (Author)

      Hi Olivia! I used canned coconut milk. And Happy Birthday early!

  2. Loni

    could this be made using coconut oil instead of the palm oil?

    • MamaShire (Author)

      Hi Loni, the palm shortening has a different texture than coconut oil, so I don’t think it would work out very well, but you could try a smaller batch of it and see how it works. The palm shortening has much more body to it and doesn’t liquify as easily as coconut oil does. If you do try it, be sure to let me know how it works.

  3. Hi can you tell me what Shortening is as we live in the UK and i dont know what to buy.
    Many thanks

    • MamaShire (Author)

      It is palm shortening. It is different than coconut oil. It is similar to vegetable shortening or Crisco, but is made only from palm.


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