Gluten Free Lemon Drizzle Cake
This gluten free Lemon Drizzle cake tastes incredible! The cake texture is soft and the lemon drizzle adds the perfect amount of lemon and sweetness! This cake is not only gluten free, but also vegan.
We love lemon flavored everything in our house! My kids actually love lemons so much that any time I make lemon treats they insist on having some lemon slices to lick.
So with Spring quickly approaching I decided to share my gluten free and vegan lemon drizzle cake with you. It is a family favorite!
This cake is also super duper easy to make and requires very simple ingredients. It takes about 10 minutes to get it into the oven, it bakes for 35 mins, and then you just drizzle the icing on and enjoy.
So let’s talk about how you make this gluten free and vegan Lemon Drizzle Cake!
GLUTEN FREE LEMON DRIZZLE CAKE RECIPE INGREDIENTS:
For the Lemon Cake:
- 1 cup (110g) gluten free oat flour (almond flour or sorghum flour will work as well)
- 1 cup (160g) all purpose gluten free flour (I use “Better Batter” or Bob’s Red Mill 1 to 1)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
- 1 tsp salt
- 1 cup dairy free milk of choice (I use “So Delicious unsweetened Coconut Milk”)
- Zest and juice from 1 large lemon (about 1/4 cup of lemon juice)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted (avocado oil works as well)
- 1 tsp vanilla
For the Lemon Glaze:
- 3/4 cup powdered sugar/sweetener (I use “Swerve” powdered sweetener)
- 1–2 tbsp fresh lemon juice
HOW TO MAKE GLUTEN FREE LEMON DRIZZLE CAKE:
To Make the Lemon Cake:
- Preheat oven to 350°F.
- Grease the cake pan. For this recipe you can use 2, 6″ round cake pans, a 7×11 2 quart oblong baking dish, or a 9″ bundt cake pan.*
- In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt and xanthan gum (if your flour doesn’t contain it). Note: I recommend weighing the flour for the best result.*
- Add the remaining ingredients and stir until combined.
- Pour the batter into the greased cake pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before drizzling the glaze on.
To Make the Lemon Glaze:
- Whisk together lemon juice and powdered sugar/sweetener. Adjust lemon juice and powdered sugar if needed to get the desired consistency.
- Drizzle the glaze all over the cake.
Notes:
- For this recipe you have a few different pan options. You can use two 6″ round cake pans for a layered cake, one 9″ round cake pan, a 7×11 2 quart oblong baking dish, or a 9″ bundt cake pan. If you use a 9×13 pan for this cake, your cake will be very thin. If you want more of a sheet cake you can use a 7×11 2 quart oblong baking dish. I like to use a bundt pan for this recipe, but it does not fill up the entire pan. If you want a large budt cake, you will need to double the recipe.
- For the best results, I recommend weighing your flour for this recipe. Not everyone measures flour the same and in gluten free baking the amount flour can change the texture of the baked goods.
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
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Gluten Free Lemon Drizzle Cake
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 10 servings 1x
Ingredients
For the Lemon Cake:
- 1 cup (110g) gluten free oat flour (almond flour or sorghum flour will work as well)
- 1 cup (160g) all purpose gluten free flour (I use “Better Batter” or Bob’s Red Mill 1 to 1)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your gluten free flour already contains xanthan gum)
- 1 tsp salt
- 1 cup dairy free milk of choice (I use “So Delicious unsweetened Coconut Milk”)
- Zest and juice from 1 large lemon (about 1/4 cup of lemon juice)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted (avocado oil works as well)
- 1 tsp vanilla
For the Lemon Glaze:
- 3/4 cup powdered sugar/sweetener (I use “Swerve” powdered sweetener)
- 1–2 tbsp fresh lemon juice
Instructions
To Make the Lemon Cake:
- Preheat oven to 350°F.
- Grease the cake pan. For this recipe you can use 2, 6″ round cake pans, a 7×11 2 quart oblong baking dish, or a 9″ bundt cake pan.*
- In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt and xanthan gum (if your flour doesn’t contain it). Note: I recommend weighing the flour for the best result.*
- Add the remaining ingredients and stir until combined.
- Pour the batter into the greased cake pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before drizzling the glaze on.
To Make the Lemon Glaze:
- Whisk together lemon juice and powdered sugar/sweetener. Adjust lemon juice and powdered sugar if needed to get the desired consistency.
- Drizzle the glaze all over the cake.
Notes
For this recipe you have a few different pan options. You can use two 6″ round cake pans for a layered cake, one 9″ round cake pan, a 7×11 2 quart oblong baking dish, or a 9″ bundt cake pan. If you use a 9×13 pan for this cake, your cake will be very thin. If you want more of a sheet cake you can use a 7×11 2 quart oblong baking dish. I like to use a bundt pan for this recipe, but it does not fill up the entire pan. If you want a large budt cake, you will need to double the recipe.
For the best results, I recommend weighing your flour for this recipe. Not everyone measures flour the same and in gluten free baking the amount flour can change the texture of the baked goods.
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