Gluten-Free Vegan Lemon Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, light almond flour cake with bright lemon flavor and a tangy glaze. This gluten-free and paleo-friendly cake is sophisticated enough for special occasions or everyday enjoyment.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2¼ cups (220g) blanched almond flour
- ⅔ cup coconut sugar
- ½ cup (57g) tapioca flour
- ⅓ cup (43g) coconut flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- ⅓ cup freshly squeezed lemon juice (plus the zest (about 3 tablespoons))
- ⅔ cup non-dairy milk
- ¼ cup (50g) refined coconut oil (melted)
- ¼ cup (84g) pure maple syrup
- 1 flax egg (see Notes)
- 2 teaspoons vanilla extract
- ¼ cup coconut butter
- 1 to 2 tablespoons pure maple syrup
- 2 to 4 tablespoons lemon juice
- Non-dairy milk (as needed)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 17mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 105mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 17MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.