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Gluten-free Lemon Tea Cake

A delightful lemon cake to please all. This recipe is gluten-free and dairy-free, but still light, fluffy and melt in your mouth.


1 cup almond flour
1 cup brown rice flour
1/4 cup coconut blossom sugar or granulated sugar
1 tbsp baking powder
1/2 tsp sea salt
1 tbsp poppy seeds
3/4 cup almond milk
2 eggs
1 tsp vanilla
1 tbsp lemon test
1/2 cup DME™ Coconut Oil, melted and cooled down.


1 tsp lemon juice
1/2 cup icing sugar or granulated sugar, powdered
1/2 tsp vanilla
1 tbsp almond milk



Preheat oven to 350°F.

In one bowl, mix your dry ingredients together and set aside.

In a second bowl, add your milk, eggs, vanilla, lemon zest, and mix well. Slowly add the coconut oil and continue to mix until well combined. An electric whisk works well.

Slowly add your dry ingredients to the wet, mixing until well combined.

Lightly grease a square cake pan. Pour in your cake batter.

Bake for 35-40 minutes, until lightly browned and toothpick comes out clean.

When cake is cooked, allow to cool for at least 20 minutes before applying icing.

For Icing:

Place solid coconut oil in a mixing bowl. Using electric whisk, whisk until fluffy.

Slowly add the powdered sugar. Add the vanilla, and mix until fully combined. Add the milk, finish mixing until smooth.

Spread a nice layer over your lemon cake, enjoy!

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