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.
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.
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.
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 🙂
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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More Healthy and Gluten-Free Vegan Desserts:
- Vegan Chocolate Apple Pie Crumb Bars
- Caramel Baked Vegan Donuts
- Rainbow Coconut Crunch Cups
- Vanilla Blueberry Granola Tart
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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. Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.
Almond Flour Lemon Cake | Vegan, Gluten-Free, Oil-Free
Ingredients
For the cake:
For the glaze:
Instructions
Make the cake:
Glaze the cake:
Notes
Recommended Products
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DID YOU MAKE THIS RECIPE?
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Please note that this post contains affiliate links. You can read my full disclosure at the bottom of the page.
If I don’t want lemon, could I just use vanilla in place of it? Any suggestions would be appreciated!
Author
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 ☀
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
Author
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 ☀
Hi, can I use lemon extract instead of the lemon essential oil? And if so, how much should I use? This looks delicious!
Author
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 ☀
Hi, Would be able to make this into a round cake, say two 6″ cakes so I could make an engagement cake?
Author
Sure! But I would double the quantities 🙂
Nolwenn ☀
Hi..can I use almond milk yogurt instead of soy yogurt ?
Author
Hi!
I’m afraid it would completely change the texture of the cake since almond milk is much more liquid than soy yogurt.
I hope this helps!
Nolwenn
Hi, yesterday I made this lemon cake but it didn’t turn out right. I thought that the batter was very thick so i put some water in it. But then the cake didn’t want to bake, it was crispy on the outside but still raw on the inside. The cake was very compact and had a weird texture. Did I put too much water in it or did something else wrong?
Author
Hi Olivia, sorry to hear that!
I’ve never had this problem before, I make this cake on a regular basis for my family and it turns out great every time.
The batter is indeed thicker than most cake batters, I would not add any more water to it. This is most likely why the cake was very compact and did not bake properly.
I hope you will try my recipe again 🙂
Have a nice day!
Nolwenn
I made this and I have to say I was pleasantly surprised! It’s wonderful! Very impressed with the texture. And the taste was perfectly lemony. I have one question, the mold I have for baking loafs could in fact, fit twice the batter. I would love to double the recipe and fill the mold. I was just wondering at what temperature would I bake it then and for how long? Thank you in advance!
Author
Hi Anna, thanks for you feedback! I’m glad you liked my lemon cake 🙂
If you were to double the recipe to fill your mold, you should try and bake it at 180°C (350F) for 45 minutes BUT this time with a baking paper on top to prevent the cake from burning.
I hope this helps!
Nolwenn