blueberry lemon desserts

This Gluten Free Lemon Cake is moist, soft and full of bright lemon flavors. This recipe is easy to make with almond flour and a dairy-free cream cheese frosting that can easily be made paleo is the perfect healthy dessert for spring and summer! 

Gluten Free Lemon Cake

almond flour

coconut flour

baking powder

baking soda

fine sea salt

vinegar

almond milk

eggs (, room temperature)

sugar

vanilla extract

lemon extract

lemon juice

lemon zest

FOR THE FROSTING:

unsalted grass-fed butter

cream cheese (,

powdered coconut sugar (,

almond milk (or any other milk of your choice)

FOR GARNISH:

Lemon slices

FOR THE LEMON CAKE:

Preheat oven to 350 degrees F.

Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.

In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.

In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.

In another separate large bowl, whisk together the eggs, maple sugar, coconut oil, vanilla extract, lemon extract, lemon juice and lemon zest. Pour in the curdled milk and mix until combined.

Slowly add the dry ingredients to the wet ingredients. Stir until well combined.

Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 19-24 minutes, or until a toothpick comes out clean.

Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.

Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy. Add the cream cheese and continue beating for an additional 3 minutes until combined. Slowly add the powdered sweetener, vanilla extract, lemon extract and lemon zest and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.

FROST AND ASSEMBLE THE CAKE:

Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula. Repeat with remaining layers (and sides of the cake, if desired with remaining frosting). Decorate with lemon slices and chill in the fridge for an hour or two before slicing.

Store cake covered in the fridge for up to 5 days.

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Top 1 blueberry lemon desserts recipes from across the web

The most viewed blueberry lemon desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gluten Free Lemon Cake

The most viewed blueberry lemon desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine