Easy & Moist Gluten-Free Lemon Almond Cake with Honey: The Perfect Grain-Free Dessert

Prepare to fall in love with this incredible Gluten-Free Lemon Almond Cake! It’s a remarkably light, wonderfully moist, and undeniably delicious dessert that effortlessly combines a perfect grain-free crumb with vibrant citrus notes. Crafted with wholesome almond flour and rich olive oil, and naturally sweetened with golden honey, this cake is a true delight. While it makes for a fantastic Passover dessert, its irresistible flavor ensures it will be enjoyed happily throughout the entire year.

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There’s something truly special about a simple yet elegant cake, and this Lemon Honey Cake fits the bill perfectly. It’s the kind of delightful “snacking cake” that pairs beautifully with your morning coffee or an afternoon cup of tea. What makes this particular recipe stand out is its grain-free nature, making it an ideal choice for holidays like Passover or for anyone following a paleo diet. Despite being grain-free, it manages to maintain a delightfully light texture, avoiding the density often associated with alternative flour cakes.

The combination of fresh, zesty lemons and the natural sweetness of honey creates a flavor profile that is both bright and comforting. Lemon desserts, in general, offer a refreshing change from the rich indulgence of chocolate. While there are certainly times when only a creamy dairy-free chocolate pie will do, this lemon cake shines with its unique tang and sweetness.

This easy lemon cake recipe is versatile enough for any occasion. It’s elegant enough to grace a special celebration table, yet simple enough to whip up on a whim when you’re craving something delicious. Its wholesome ingredients and straightforward preparation make it a go-to for healthy dessert lovers. If you’re looking for a new favorite, consider this your invitation to indulge!

Key Ingredients for Your Gluten-Free Lemon Almond Cake

Crafting this moist and flavorful lemon cake relies on a handful of high-quality ingredients. Each one plays a crucial role in achieving the perfect texture and vibrant taste. Here’s a closer look at what you’ll need and some helpful substitution tips:

• ALMOND FLOUR: For the best results, always opt for superfine ground blanched almond flour. This type of almond flour is made from blanched almonds (meaning the skins have been removed) that are ground to a very fine consistency, resulting in a light and airy texture in your baked goods. Avoid using almond meal, which is more coarsely ground and includes the almond skins; it will yield a much denser and heavier cake. You can readily find excellent brands like Bob’s Red Mill almond flour in most large grocery stores, as well as store-brand options at places like Costco and Trader Joe’s that are excellent for baking.
• ARROWROOT POWDER: This fine, starchy powder, also known as arrowroot flour, acts as a fantastic thickener and helps create a tender crumb. Arrowroot powder is derived from starchy vegetables and is a great gluten-free option. For Passover, potato starch makes an excellent substitute and will yield similar results. Cassava flour can also be used as an alternative.
• OLIVE OIL: Just a quarter cup of good quality olive oil is all it takes to impart a delicate richness and ensure this cake remains incredibly moist. Olive oil adds a subtle fruity note that complements the lemon beautifully, providing a healthy fat source without the need for butter.
• HONEY: Honey serves as the primary sweetener in this recipe, perfectly complementing the bright lemon flavor. It contributes to a cake that is pleasantly sweet without being cloying, making it an ideal “not-too-sweet” dessert. If you wish to experiment, date sugar can be substituted, but be aware that it will result in a much darker colored cake.
• LEMON: The heart of this cake’s flavor comes from fresh lemon. Both the zest and the juice are essential for achieving that bright, invigorating lemony taste. Lemon zest contains concentrated oils that provide a powerful aroma and flavor, while the juice adds tartness and moisture. If fresh lemons are unavailable, you can use bottled lemon juice, but enhance the flavor by adding 1 teaspoon of lemon extract.
• EGGS: Eggs play a vital role in giving this grain-free cake its structure and rise. When whisked, they incorporate air, helping to create a lighter texture. While you could attempt to use an egg replacer for a vegan version, be prepared for a denser final product as egg replacers don’t always provide the same lift.
• SLICED ALMONDS: These are used primarily for decoration, adding a beautiful visual appeal and a delightful crunch to the top of the cake. For variations, a delicate drizzle of melted chocolate or a simple lemon glaze would also be incredibly delicious toppings.

Baking with Almond Flour: Tips for Success

Working with almond flour might seem intimidating if you’re new to gluten-free baking, but it’s quite straightforward once you understand its unique properties. The most crucial thing to remember is that almond flour is not a 1-to-1 substitute for traditional wheat flour, or even for many gluten-free flour blends. Its composition is distinctly different, and attempting a direct swap will almost certainly lead to disappointing results.

As mentioned in the ingredients section, the distinction between superfine blanched almond flour and almond meal is paramount. Superfine blanched almond flour, made from almonds with their skins removed and ground to a very fine powder, provides a light and delicate texture, ideal for cakes and pastries. Almond meal, on the other hand, is coarser and includes the skins, making it better suited for savory applications or rustic baked goods where a denser texture is desired. Using almond meal in this recipe would result in a heavy, possibly crumbly cake that lacks the desired moistness.

Almond flour has a higher fat content and naturally contains more moisture than regular all-purpose flour or most gluten-free all-purpose blends. This is why it contributes to the incredible moistness of this cake. It also absorbs liquid differently. For instance, coconut flour, another popular grain-free option, is extremely absorbent and would require significantly more liquid than almond flour to prevent a dry, dense outcome. Therefore, to ensure the best possible results, always adhere to the specific measurements of almond flour listed in the recipe. Avoid making direct substitutions with other flours unless the recipe specifically provides those options, as it will alter the cake’s texture and consistency significantly.

Why You’ll Adore This Gluten-Free Lemon Cake

• Naturally Sweetened Perfection: This cake achieves its delightful sweetness solely from honey, with no added refined sugar. It’s a healthier indulgence that still satisfies your sweet tooth.
• Light, Refreshing, and Incredibly Moist: Experience a cake that is a true triple threat – wonderfully light, refreshingly lemony, and consistently moist. The combination of olive oil and almond flour ensures a tender crumb that melts in your mouth.
• The Ideal Snacking Cake: If you appreciate desserts that aren’t overly sweet, this is your go-to. It’s perfectly balanced, making it an excellent companion for coffee or tea, or a light finish to any meal.
• Beautiful & Crunchy Topping: The sprinkle of crunchy sliced almonds on top adds not only a beautiful visual element but also a fantastic textural contrast that elevates every bite.
• Effortless Preparation: This recipe is designed for ease. You can have the batter ready and in the oven in as little as 5 minutes if you’re focused, or 10 minutes if you’re like me – enjoying some music and singing along while you bake! It’s a quick win for your kitchen.
• Wholesome, Simple Ingredients: You’ll appreciate the simplicity of the ingredient list, featuring whole, natural components you can feel good about.
• Delicious Paleo-Friendly Option: This recipe is naturally paleo-compliant, offering a delicious treat for those adhering to a paleo lifestyle without compromising on taste.
• No Special Equipment Required: While an electric mixer can certainly speed things up, it’s not a necessity. A good old-fashioned whisk and a large mixing bowl are perfectly sufficient to achieve fabulous results.

How to Make this Easy Gluten-Free Lemon Cake Step-by-Step

Baking this delightful lemon almond cake is a simple process, even for beginner bakers. Follow these steps carefully to ensure a perfectly moist and flavorful outcome:

First, preheat your oven to 350°F (175°C). Then, prepare an 8-inch cake pan. For easy release, line the bottom with parchment paper and rub a little olive oil generously onto the sides of the pan. This will prevent the cake from sticking and make it much easier to remove once baked and cooled.

Next, in a medium-sized bowl, combine all your dry ingredients. Add the blanched almond flour, arrowroot powder, and salt. Then, using a microplane zester, carefully zest both lemons directly over the bowl. This ensures that all the aromatic oils from the lemon peel are incorporated directly into your dry mix, maximizing the lemony flavor.

In a separate, large mixing bowl (or the bowl of your electric mixer if using), crack the three room-temperature eggs. Whisk them thoroughly until they become light and frothy. This aeration is key for a light cake texture. You can achieve this with a balloon whisk by hand or by using an electric mixer on medium speed.

Once the eggs are frothy, add the remaining wet ingredients to the bowl: the olive oil, honey, and the freshly squeezed juice from both lemons (the ones you just zested!). Whisk these together until they are well combined and the mixture appears visibly yellow and bubbly. This ensures an even distribution of flavors and moisture throughout the batter.

Now it’s time to combine the dry and wet ingredients. Gently add the dry flour mixture, including the lemon zest, into the wet ingredients. Using a rubber spatula, or keeping your electric mixer on a very low speed, mix until the ingredients are just incorporated. Be careful not to overmix, as this can lead to a tougher cake. The batter will be a lovely bright yellow color and will start to thicken nicely.

Pour the prepared batter into your greased and parchment-lined cake pan. Gently tap the pan on the counter a few times to help the batter settle evenly and release any large air bubbles. Finally, generously sprinkle the top of the cake batter with the sliced almonds, ensuring they cover most of the surface. These will toast beautifully in the oven, adding a wonderful aroma and crunch.

Bake in your preheated oven for approximately 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out clean, or with just a few moist crumbs attached. Avoid over-baking to keep the cake moist.

Once baked, let the cake cool in the pan for about 10-15 minutes. This allows it to set and makes it easier to handle. Then, carefully run a butter knife around the edges to gently loosen it from the sides of the pan. If you used a springform pan, simply release the latch. If using a standard round cake pan, place a cutting board or plate over the top of the cake, invert the pan, and carefully peel off the parchment paper. Then, place a wire rack on the bottom of the cake and carefully flip it again so the almond-topped side is facing up to finish cooling completely on the wire rack. Once fully cooled, slice and serve!

This delightful gluten-free olive oil cake is wonderful served either warm from the oven or at room temperature. For an extra touch of freshness and a pop of color, consider garnishing each slice with a few fresh berries, like blueberries or raspberries. They add a lovely tartness that complements the lemon and honey beautifully.

Debra’s Pro Tips for the Perfect Cake

• Room Temperature Eggs are Key: For best results in baking, especially with delicate cakes like this one, always use room temperature eggs. They incorporate more easily and create a smoother, more emulsified batter, leading to a lighter and more uniform crumb. Simply leave your eggs on the counter for about 30 minutes before you begin baking.
• Maximize Lemon Juice: To extract the maximum amount of juice from your lemons, roll them firmly on your kitchen counter under the palm of your hand for about 10-15 seconds before cutting and squeezing. This breaks down the internal membranes, making them juicier.
• Pan Preparation Matters: If you have a springform pan, definitely use it! It simplifies the cake release process immensely. Otherwise, be sure to generously rub olive oil (or spray with non-stick spray) up the sides of your standard cake pan in addition to lining the bottom with parchment paper.
• Elegant Presentation: Enhance the visual appeal and add an extra layer of flavor by serving slices of this light lemon cake with a handful of fresh berries – blueberries, raspberries, or a mix of both. The vibrant colors provide a beautiful contrast.
• Perfect Make-Ahead Glaze & Topping: If you’ve baked the cake without almonds for future enjoyment (as suggested in the make-ahead tips), here’s how to finish it: whisk together 1 Tablespoon each of fresh lemon juice, honey, and water until smooth. Just before serving, drizzle this simple lemon glaze over the top of the cake. The glaze will provide a sticky surface for fresh sliced almonds, ensuring they adhere beautifully and add that essential crunch. You can also sprinkle a little extra fresh lemon zest on top for an aromatic finish!
• Don’t Overmix: With almond flour, overmixing can lead to a dense texture. Once the wet and dry ingredients are combined, mix only until just incorporated. A few lumps are fine!
• Cooling Patience: Allow the cake to cool fully on a wire rack before slicing. This helps the cake to set completely and prevents it from crumbling when cut, ensuring clean, beautiful slices.

More Delicious Gluten-Free Desserts You’ll Love:

If you’ve enjoyed this delightful gluten-free lemon almond cake, you’re in for a treat! Here are more fantastic grain-free and gluten-free dessert recipes that promise to satisfy your sweet cravings while keeping things wholesome:

• Vegan Almond Flour Biscotti: Crunchy, nutty, and perfect for dipping.
• Peanut Butter Cookies: Simple, healthy, and incredibly satisfying.
• Dairy-free Blueberry Tart: A vibrant, fruity dessert with a delicate crust.
• Chocolate Chip Skillet Cookie: Warm, gooey, and perfect for sharing (or not!).
• Pumpkin Cake with Chocolate Frosting: A seasonal favorite that’s rich and comforting.
• Baked Apples with Oats: A warm, wholesome, and naturally sweet treat.
• Gluten-free Apple Galette: Rustic and elegant, showcasing fresh apple flavors.
• Almond Thumbprint Cookies: Sweet, buttery, and endlessly customizable.
• Chocolate Zucchini Brownies: Sneak in some veggies with these fudgy brownies.
• Vegan Chocolate Chunk Cookies: Classic cookies, made vegan and gluten-free.

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📖 Recipe

Gluten-free Lemon Cake Recipe

Author: Debra Klein

This light and delicious Gluten-Free Lemon Almond Cake is easy to make and boasts a perfectly moist, grain-free crumb. Sweetened with olive oil and honey, this tasty treat is ideal as a Passover dessert or any time of year.

5 from 34 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 271 kcal

Equipment

• Citrus Squeezers
• Microplane
• Measuring Cups and Spoons
• KitchenAid Mixer
• 8 inch cake pan

Ingredients

  

• ▢ 2 ½ cups blanched almond flour*
• ▢ ¾ cup arrowroot powder*
• ▢ ¼ teaspoon salt
• ▢ 2 large lemons zested and juiced*
• ▢ 3 eggs room temperature
• ▢ ¼ cup olive oil
• ▢ ½ cup honey
• ▢ ½ cup sliced almonds

Instructions

 

• Preheat oven to 350°F (175°C). Line an 8″ round pan (or springform pan) with parchment paper on the bottom and rub olive oil generously on the sides of the pan for easy removal of the baked cake.
• In a medium bowl, combine the almond flour, arrowroot powder, and salt with a fork. Zest the lemons directly over the bowl to capture all the aromatic oils.
• In a large mixing bowl (or using an electric mixer), whisk the room temperature eggs until they are light and frothy. Add the olive oil, honey, and the freshly squeezed lemon juice. Mix until everything is well incorporated and the batter appears thick and yellow.
• Add the dry ingredients (including the lemon zest) to the wet ingredients. Gently mix by hand with a rubber spatula, or use an electric mixer on low speed, until just combined. Be careful not to overmix.
• Pour the cake batter into the prepared pan. Gently bang the pan onto the counter a few times to help the batter settle evenly and release any large air bubbles.
• Evenly sprinkle the sliced almonds over the top of the cake batter, ensuring they cover most of the surface for a beautiful finish and delightful crunch.
• Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
• Let the cake cool for 15 minutes in the pan. If using a springform pan, simply release the latch. If using a regular round baking pan, carefully run a butter knife along the perimeter to loosen the cake from the sides. Place a cutting board or plate over the top of the cake and turn the pan over to invert the cake. Carefully remove the parchment paper. Then, hold a wire rack onto the bottom of the cake and carefully flip it again so the almond-topped side is facing up. Allow it to cool completely on the wire rack before slicing.
• Once cooled, the cake can be stored in an airtight container for up to 4 days at room temperature, 1 week in the fridge, or up to 3 months in the freezer. Refer to the “Meal Prep and Storage Tips” section for more details on freezing and reheating.

Notes

ALMOND FLOUR: For the best light and tender crumb, always use finely ground, blanched almond flour. This is not the same as almond meal, which is coarser and includes almond skins, and will result in a super dense cake.

ARROWROOT POWDER: If you’re baking for Passover, potato starch can be substituted with excellent results. Tapioca starch or cassava flour are also suitable alternatives.

MAKE AHEAD & FREEZE: To preserve the best texture for making ahead, bake the cake WITHOUT the sliced almonds on top. Once completely cooled, wrap it tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months or kept in the fridge for up to 5 days. Follow the lemon glaze directions below just before serving to add the fresh almond topping.

LEMON GLAZE: For a quick and delightful topping, whisk together 1 Tablespoon of fresh lemon juice, 1 Tablespoon of honey, and 1 Tablespoon of water until smooth. Drizzle this glaze over the cooled cake and then sprinkle with freshly toasted sliced almonds and a little extra lemon zest for an aromatic finish.

Nutrition

Serving: 1gCalories: 271kcalCarbohydrates: 20gProtein: 8gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 17gCholesterol: 47mgSodium: 65mgFiber: 4gSugar: 13g

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!