Delightful Gluten-Free Lemon Cake. Perfect for birthdays and holidays! But any day will work! Sugar-free, Dairy-free, Keto, Low-carb, THM-S
This delightful cake is full of healthy ingredients! It goes perfectly with the Keto, Low-Carb, and Trim Healthy Mama lifestyle.
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The first time I made this cake it was deep in the middle of winter and it was so delightful to taste a burst of lemon in this cake! It brought some sunshine right into the kitchen!
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.
Trim Health Mamas this is an S.
PrintGluten-Free Lemon Cake with Lemon Frosting
Contents of This Post
Delightful Gluten-Free Lemon Cake. Perfect for birthdays and holidays! But any day will work! Sugar-free, Dairy-free, Keto, Low-carb, THM-S
- Category: Dessert
Ingredients
Cake Ingredients
- 3/4 cup coconut oil, melted
- 2/3 cup non-GMO erythritol
- 2/3 teaspoon Now Better Stevia
- 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
Instructions
Cake:
- 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.
- In a large bowl, mix together melted coconut oil, erythritol, stevia, almond milk, eggs, and lemon extract.
- In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- Add the flour mixture to the egg mixture and beat until smooth.
- Divide batter evenly between round cake pans and smooth out with a spatula. Batter will be thick.
- 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:
- Put all ingredients, except coconut oil, in medium size bowl and beat until smooth.
- Add in the coconut oil and mix until well blended.
- Fill and frost round cake layers.
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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! 😀
Hi Olivia! I used canned coconut milk. And Happy Birthday early!
could this be made using coconut oil instead of the palm oil?
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.
Hi can you tell me what Shortening is as we live in the UK and i dont know what to buy.
Many thanks
Vicky
It is palm shortening. It is different than coconut oil. It is similar to vegetable shortening or Crisco, but is made only from palm.
How many carbs does this have? I made it and want to eat it but now am scared! Help!
I don’t have the exact carb count for this, but it is low-carb.