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Gluten-Free Lemon Cake

I am very picky when it comes to gluten-free baking because most recipes call for funky components, dairy, and just the sheer load of ingredients defeats the purpose of gluten-free baking to begin with. This lemon cake is superior not only in taste, but in the quality of ingredients.

It's beyond simple (anyone can make it) yet sophisticated. Perfect for your gluten-free baking with holidays coming up. Pretty to look at, flavorful, moist. Yum! Your guests will never guess it's gluten-free unless you tell them.

Recipe yields one 8 inch cake.



2 1/2 cups almond flour

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 whole eggs

1/4 cup coconut oil, melted

1/2 cup maple syrup

1/4 cup lemon juice

zest of 1 lemon

7 drops doTERRA lemon essential oil (optional)


Lemon, thinly sliced

Coconut powdered sugar (see below)

Fresh mint leaves


1/2 cup shredded dried coconut

1/4 cup of coconut sugar


Preheat oven to 360°F. Grease your cake pan with coconut oil, line with parchment paper. I cut out a circle to fit my 8 inch pan and then cut the sides. Coconut oil helps the paper pieces to stick to the pan so grease the sides as well.

In a glass bowl mix together almond flour, baking soda and salt until there is no clumps. Set aside. In a different bowl, whisk together eggs, melted coconut oil, maple syrup, lemon juice, zest, and lemon essential oil. Note, only use highest quality therapeutic grade essential oils internally.

Slowly add in the almond flour mixture into wet ingredients, stir clockwise (not to disrupt the rising from baking soda) until the batter is blended well. Pour the mixture into cake pan and bake for 30 minutes, or until a tooth pick inserted comes out clean.

While the cake is in the oven, prepare powdered sugar and garnish items. Place shredded coconut and coconut sugar in a blender and process on high for about a minute until mixture has a texture of powdered sugar. Cut lemons very thinly, prepare your mint. Set aside.

Once the cake is out of the oven, cover it with a towel and allow to cool completely. Using a sifter, sift coconut powdered sugar over cooled cake. Enjoy!

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All perishable ingredients came from Thrive Market. I made a video review of this amazing online store. Check them out to save up to 45% on highest quality food!

Have a healthy holiday season, mua!

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