This lemony gluten-free cake is easy to make and super fresh. Nuts and coconut flour replace the traditional wheat flour and the cake is sweetened with xylitol, a healthy alternative to cane sugar when used sparingly. But if you’re not a fan, you can definitely replace it with your favorite sweetener without any issue. It literally takes 5 minutes to whip out and just 15 minutes to bake. Eat it warm or cold, it's delicious.

Super Easy Lemon Cake [Vegan, Gluten-Free]





Cooking Time




  • 1/2 cup coconut flour
  • 1/2 cup almond meal
  • Egg replacer for one egg
  • About 2 tablespoons of your favorite sweetener
  • Juice of 1 big lemon
  • 1 pinch cinnamon
  • 1 pinch sea salt

For the Toppings:



  1. Preheat your oven to 350°F.
  2. Blend all ingredients in a high speed blender until well combined. Then, pour the mixture into a small tin.
  3. Bake for about 15 to 20 minutes until a fork comes out clean.
  4. Put aside to set and cool. Serve with yogurt and fruits.

Nutritional Information

Total Calories: 625 | Total Carbs: 60 g | Total Fat: 36 g | Total Protein: 22 g | Total Sodium: 880 mg | Total Sugar: 7 g Per Serving: Calories: 313 | Carbs: 30 g | Fat: 18 g | Protein: 11 g | Sodium: 440 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.