Thursday, November 28, 2013

Glazed Lemon Cake (Gluten Free, Dairy Free)

I am definitely getting closer to finding a gluten free recipe that I will fall in love with. 
This lemon cake is very lemony and the texture is prettydarnclose to "regular" cake. 
I love the lemon "frosting" on top. It's so funky.
It melts in your mouth. 
Like...melts away to this silky lemon substance that is totally addicting. You really have to try it. The secret to frosting it on the cake is making sure your cake is chilled before spreading it on. If your cake is the slightest bit warm then the frosting will melt away. 

Glazed Lemon Cake (Gluten Free, Dairy Free)

6 eggs
1/4 cup coconut milk
1/3 cup maple syrup
1 tsp vanilla
zest of 1 lemon (about 2 tsp)
1/2 cup coconut flour
1/2 tsp baking powder
pinch salt
1/4 cup coconut oil, melted

juice of 1 lemon (about 1/4 cup)

1/2 cup coconut oil, melted
1 tsp maple syrup
1 heaping tsp lemon zest
1 tsp lemon juice
1/4 tsp vanilla

Preheat oven to 350. Line an 8 X 8 pan with parchment paper and spray with cooking spray, set aside.
In a mixing bowl, whisk together the eggs coconut milk, maple syrup, vanilla, and lemon zest. 
In a separate bowl, whisk together coconut flour, baking powder, and salt. 
Whisk the dry ingredients into the wet ingredients.
Whisk in the coconut oil until no lumps remain.
Spread batter into prepared pan.

Bake at 350 until toothpick inserted near center comes out clean, about 35 - 45 minutes (keep an eye on it). 
Remove from oven and, using a fork, poke holes all over cake. 
Pour the lemon juice evenly over the cake so it sinks in (leave in the pulp too!).

Let cake cool completely before frosting. (Chill for best results.)
Prepare frosting -- Mix together coconut oil, maple syrup, lemon zest, lemon juice, and vanilla. Place bowl in freezer to help solidify the coconut oil. You want to check it every few minutes to make sure it does not completely set up!! You want it to be cloudy in appearance.
When it is cloudy, whisk the frosting until it starts to resemble very soft butter. 

When it looks like this then plop it onto your cake and quickly spread it. It will harden quickly once it is on the cool cake. This is a very thin frosting, just a bit thicker than a glaze. 

Cut and serve.
I bet if you served this to your guests they would not even be able to tell it was gluten and dairy free. 
I love how lemony it is. Definitely do not skimp on the lemon zest!

Be sure to visit Carole's Chatter and Kitchen Fun With My 3 Sons and My Turn (for us) for tons of great links!


  1. Oh man, This looks pretty darn good!! I am always looking for new gf recipes (especially for sweets!). Thanks for sharing!!

  2. Do you think you could make this without eggs? I am trying to find a cake recipe my mom can have that is actually healthy. Thanks for any info!

    1. I am fairly new to gluten free cooking but I do know when you use coconut flour you do tend to have to use a lot of eggs. If you do find a replacement I would curious to know how it worked for you. Sorry we can't be more help!