Almond Flour Lemon Cake | Vegan, Gluten-Free, Oil-Free

Almond Flour Lemon Cake: a delicious, light and fluffy cake that is very easy to make and only requires a few ingredients. Vegan, gluten-free, oil-free and refined sugar-free.

vegan gluten-free lemon cake

Almond Flour Lemon Cake

Okay, here it is – my favorite easy vegan almond flour lemon cake!

This cake is very light and fluffy and it also happens to be gluten-free, oil-free and refined sugar-free. I’m very happy with its airy texture and I can tell you everyone loved it at home 😍

For the glaze I simply used soy lemon yogurt to which I added a tablespoon of lemon juice to enhance the lemon flavor. Of course, you can also make a classic glaze with powdered sugar, water and lemon juice.

easy and healthy lemon cake

vegan lemon cake

Vegan and Gluten-Free Lemon Cake

Since I wanted this cake to be gluten-free, I used a mix of rice flour and almond flour.

If you don’t have almond flour at home, I recommend you to make it yourself instead of buying it because it’s very easy and cheaper. You just have to blend whole almonds in a food processor or high-speed blender until a fine meal is achieved.

Then, you will need lemon soy yogurt, agave or maple syrup, lemons and baking powder. I highly recommend you to add a few drops of lemon essential oil to the batter because it enhances the lemon flavor a lot. Without it, the lemon flavor is still present but very subtle.

gluten-free oil-free lemon cake

This Lemon Cake is Moist and Fluffy

Have you ever tried baking with almond flour? It makes cakes very light and fluffy and it’s safe to say that all my family approve.

I don’t know how to describe more precisely the texture of this cake but I’m sure you know what I’m talking about just by looking at the pictures 🙂

refined sugar-free vegan lemon cake

Alright guys, it’s time to bake! I hope you will love this Almond Flour Lemon Cake! It’s:

  • Very light and fluffy
  • Easy to make
  • Free from refined sugar
  • Delicious
  • Family approved 🙂

Have fun baking!

Nolwenn ☀

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vegan lemon cake

More Healthy and Gluten-Free Vegan Desserts:

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Almond Flour Lemon Cake | Vegan, Gluten-Free, Oil-Free

Almond Flour Lemon Cake | Vegan, Gluten-Free, Oil-Free

Yield: 8 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Almond Flour Lemon Cake: a delicious, light and fluffy cake that is very easy to make and only requires a few ingredients. Vegan, gluten-free, oil-free and refined sugar-free.

Ingredients

For the cake:

For the glaze:

  • 1/2 cup lemon soy yogurt (125 g)
  • 1 tbsp lemon juice (optional)

Instructions

Make the cake:

  1. Preheat your oven to 350F or 180C.
  2. In a mixing bowl, combine rice flour, almond flour and baking powder.
  3. Add in lemon soy yogurt, agave syrup or maple syrup, lemon juice, lemon zests and lemon essential oil if using.
  4. Gently whisk or stir the ingredients together until just combined. Don’t over-mix the batter because that could make the cake dense and compact.
  5. Pour the batter in a lined loaf pan and bake for 30-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Baking time can vary a lot depending on your oven so start checking on the cake after 30 minutes.
  6. Let the cake cool completely before glazing.

Glaze the cake:

  1. In a bowl, combine lemon soy yogurt and lemon juice. Pour onto the cake and serve immediately. Keep the remaining cake in the fridge for up to 3 days. Enjoy!

Notes

  • Cover the top of the cake with a piece of parchment paper if it starts to brown too much while cooking.

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6 Comments

  1. Susan
    May 30, 2019 / 6:29 pm

    If I don’t want lemon, could I just use vanilla in place of it? Any suggestions would be appreciated!

    • May 30, 2019 / 6:41 pm

      Hi Susan, for a vanilla cake you could try using vanilla soy (or coconut) yogurt instead of lemon yogurt. Leave out the essential oil and the zest.
      I would keep the lemon juice though because combined with the baking powder it helps give the cake a fluffy texture. I don’t think you will taste it but feel free to try replacing it with water if you want.
      I hope this helps! Do let me know how the cake turned out for you 🙂
      Nolwenn ☀

  2. Bonnie
    June 14, 2019 / 4:50 am

    Hi
    I tried the lemon cake and was very careful to check all the ingredients and amounts, but it didn’t turn out right. Not sure what was wrong. The batter was very thick, not able to pour into pan. Should I just add more fluid?
    Thank you, Bonnie

    • June 14, 2019 / 9:51 am

      Hi Bonnie, sorry to hear this! I’m not sure what was wrong either, I make this cake on a regular basis for my family and it turns out perfect every time.
      The batter of this cake is indeed thicker than most cake batters but you should be able to transfer it into a pan. Maybe try adding a splash of plant milk next time 🙂
      I hope this helps!
      Nolwenn ☀

  3. Susan
    June 18, 2019 / 1:31 am

    Hi, can I use lemon extract instead of the lemon essential oil? And if so, how much should I use? This looks delicious!

    • June 18, 2019 / 7:45 am

      Hi Susan! Yes, you can use lemon extract instead of lemon essential oil but you will need to add more than a few drops since essential oils are much more concentrated.
      I haven’t tried this recipe with lemon extract so I can’t tell you for sure, but I would say maybe 2-3 teaspoons instead of 10 drops.
      Let me know how the cake turned out for you 🙂
      Nolwenn ☀

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