• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Spring
  • Recipes
  • Meal Prep
  • Courses
  • About

Allianna's Kitchen

menu icon
go to homepage
  • Spring
  • Recipes
  • Meal Prep
  • Courses
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Spring
    • Recipes
    • Meal Prep
    • Courses
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Allianna's Kitchen » Diet » Dairy free

    Published: Mar 29, 2023 by Allianna Moximchalk · This post may contain affiliate links · 2 Comments

    Dairy Free Gluten Free Lemon Pound Cake

    6 shares
    • Share
    • Tweet
    jump to recipe / print recipe

    This Easy Gluten Free Lemon Cake is perfect for Spring and something everyone will love! This Starbucks copycat is a healthier alternative and let me tell you, it is so easy to make. This lemon cake is bursting with lemon flavors yet it is oh so sweet.

    Close up photo of a piece of cake on a plate with blackberries and lemons on top.

    This recipe is my go to in the Summer or Springtime when we have company. It is light, fluffy, sweet and full of flavor! My husband loves it so much that this is his number one requested dessert recipe for his birthday.

    Jump to:
    • Why I Love This Recipe
    • Ingredients
    • Substitutions And Variations
    • Recipe Instructions
    • Equipment Needed
    • Money Saving Tip
    • Expert Tips
    • Recipe FAQs
    • Storage Instructions
    • Other Gluten Free Summer Dessert Recipes
    •  
    • Dairy Free Gluten Free Lemon Pound Cake

    Why I Love This Recipe

    • This recipe is kid proof. Meaning, kids can easily help with it!
    • There is just something about lemon filled desserts during the warmer weather months. My lemon cake recipe just screams Spring & Summer!
    • This is one of my go to desserts on Easter, I always serve this with my Flourless Raspberry Muffins and Healthy Lemonade.
    • If you are not a big baker, but want to try this recipe, you can even order it from my meal delivery service, we will deliver a slice right to your door!
    • This cake freezes well. You can get approximately 12-14 servings from this cake. If your house is anything like my house, this cake will disappear fast. However, if you have some leftover, you can freeze it! It will taste just as good.
    • Unlike most gluten free cake recipes, this recipe is nice and moist.
    • This recipe is naturally dairy free, gluten free, soy free, grain free, refined sugar free and paleo friendly.

    Ingredients

    Cake ingredients:

    • Almond flour-This is the base of the recipe and one of my go to flours with gluten free and grain free baking.
    • Arrowroot flour/ powder-This is my go to binder in grain free baking. It can act a lot like corn starch, which is typically avoided in anti-inflammatory eating. I talk all about arrowroot in my go to anti-inflammatory eating guide. I get my gluten free flours from Thrive Market. They offer healthier alternatives at a fraction of the price. If you use my link you can get a discount when you sign up!
    • Baking soda-This helps the cake rise.
    • Sea salt-To balance out the sweetness.
    • Honey-For sweetener. I love using honey because it adds the perfect amount of sweetness, but it is not too sweet.
    • Olive oil-This keeps the cake nice and moist.
    • Eggs-To bind everything together.
    • Vanilla-For flavor.
    • Lemon zest & lemon juice-To give the cake it’s lemon flavor!

    Frosting ingredients:

    • Palm oil shortening-This is the base of the frosting!
    • Honey-To sweeten the frosting.
    • Vanilla-This adds a little bit of flavor to the frosting.
    • Arrowroot-This helps thicken the frosting so it does not run too thin.
    • Coconut oil-To smooth out the frosting.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions And Variations

    • Olive oil-You can substitute the olive oil for coconut oil but it is important to note that coconut oil in higher amounts can upset some peoples stomachs. This is why in this recipe we use coconut oil in the frosting only because it requires a smaller amount. The cake requires a good bit of oil which is why we suggest olive oil.
    • Arrowroot flour-You can also use tapioca flour in this recipe.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Recipe Instructions

    Almond flour, arrowroot powder, baking soda and salt in a clear glass bowl.
    Step #1: Preheat the oven to 350 degrees F. Then, add all of the dry cake ingredients to a bowl and mix well throughout.
    Honey, olive oil, lemon juice, eggs and lemon zest in a glass bowl whisked together.
    Step #2: Mix the wet cake ingredients in a bowl until well mixed throughout.
    Wet and dry cake mixture mixed together.
    Step #3: Mix the wet and dry cake mixture together.
    Cake mixture in a red silicone bundt pan.
    Step #4: Spray the silicone cake pan with cooking spray oil and fill halfway with batter. Bake for 45-50 minutes or until you can stick a fork in and it can come out clean.
    Baked lemon cake in a red silicone pan.
    Step #5: Remove the bundt pan from the oven and allow it to cool for 30 minutes prior to frosting the cake.
    Frosting ingredients in a clear bowl.
    Step #6: Add the frosting ingredients to a clear bowl.
    Whipped frosting in a bowl.
    Step #7: Whip the frosting in a bowl until smooth.
    Pink spatula frosting the cake.
    Step #8: Frost the cake with a silicone spatula.
    Lemon zest on top of the cake.
    Step #9: Sprinkle optional additional lemon zest on top for extra flavor.

    Equipment Needed

    • Bundt pan-I suggest using a silicone one. Silicone pans are much easier to clean and the cake just pops right out!
    • Mixing bowls-I am obsessed with glass nesting mixing bowls. They store so well by stacking on top of each other and have a clean look.
    • Hand mixer or kitchen mixer-For the frosting. This will make your life so much easier and get the frosting soft and fluffy.

    Money Saving Tip

    • I love ordering a bunch of my healthy staples from Thrive Market. They have them available at a fraction of the cost and your ingredients get delivered right to your door!

    Expert Tips

    • Tip #1: Do not over fill the bundt pan! This pan should only be half way filled. If you over fill it you run the risk of the cake cooking unevenly. If the cake is too dense, it will burn around the outsides and be soft and uncooked towards the middle of the cake.
    • Tip #2: Cover the cake with foil while baking it. This prevents the outter skirts of the cake from burning.
    • Tip #3: Allow the cake to sit for 10-20 minutes prior to removing the cake from the the pan. If you remove the cake from the pan too quickly it will fall apart.
    • Tip #4: If you frost the cake while it is hot, the frosting will get runny and appear to melt.

    Recipe FAQs

    Do I have to make this recipe with almond flour?

    Yes! You cannot substitute out the flour in this recipe 1:1. Not all gluten free flours are created equally so no other flour will work quite as well.

    How do I keep this gluten free cake moist?

    Be sure to store the cake covered in an air tight container in the fridge! If you allow i

    Can I make this recipe into muffins?

    Yes! You can make muffins or cupcakes with this recipe. You will just need to bake them for 20-25 minutes or until you can poke a fork in and it comes out clear.

    Pound cake with white frosting and blackberries and lemon rinds on top with a pink napkin next to it.

    Storage Instructions

    • Refrigerator: You can enjoy this cake for up to 5 days after you make it. This recipe stores best in an air tight container in the fridge. If you allow it to sit out for too long it will get dry.
    • Freezer: If you chose to freeze this recipe, I suggest slicing it first and wrapping each individual piece in clear wrap. Then, place it in an air tight container for up to 1 month.

    Other Gluten Free Summer Dessert Recipes

    • raspberry muffins stacked on a plate
      Gluten Free Raspberry Lemon Muffins
    • lemon bars on a sheet pan
      Gluten Free Lemon Bars
    • Apple and blueberry crumble on a plate with whipped cream and apple slices on top.
      Healthy Apple and Blueberry Crumble
    • peach cobbler in two bowls
      Healthy and Easy Vegan Peach Cobbler

     

    If you loved this recipe, be sure to check out my FREE go to anti-inflammatory swap guide where I share all of my favorite go to healthy swaps.

    download your free guide
    Close up photo of a piece of cake on a plate with blackberries and lemons on top.

    Dairy Free Gluten Free Lemon Pound Cake

    Course Dessert, easy
    Cuisine American
    Prep Time 20 minutes minutes
    Cook Time 50 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 16 people
    Author Allianna Moximchalk
    465kcal
    Cost $12
    Print Recipe Pin Recipe

    Equipment

    • bundt pan
    • whisk
    • juicer
    • measuring cups & spoons

    Ingredients

    Cake

    • 3 cups almond flour
    • 1 cup arrowroot
    • ¾ tsp baking soda
    • ½ tsp salt
    • 1 cup honey
    • ½ cup EVOO
    • ½ cup lemon juice
    • 4 eggs
    • 1 ½ tsp vanilla extract
    • 1 ½ tbsp lemon zest

    Frosting

    • 1 cup palm oil shortening
    • ½ cup honey
    • 1 tbsp vanilla extract
    • ½ cup arrowroot
    • 1 tbsp coconut oil

    Instructions

    • Preheat oven to 350. Combine dry cake ingredients. Combine wet cake ingredients in separate bowl, then combine the two bowls.
    • Stir until they are well combined. Add batter to greased bundt pan. 
    • Bake for 45-50 minutes, or until toothpick comes out clean. 
    • To make the frosting, combine all ingredients and beat together using mixer
    • Once cake is cooled, spread a smooth, thin layer of icing over the cake. 

    Notes

    Storage: I suggest storing this recipe in the fridge in an air tight container for up to 5 days. Be sure it is sealed so it does not dry out!
    Nutrition: The nutrition listed below is just an estimate and cannot be guaranteed. 
    Servings: This recipe will make approximately 12-16 slices of cake. 
    Substitutions: You can substitute the honey for maple syrup, however it may make the frosting a little darker. 
    The best lemony treat!
    Serving: 1slice | Calories: 465kcal | Carbohydrates: 42g | Protein: 6g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 141mg | Potassium: 44mg | Fiber: 3g | Sugar: 27g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!
    •  

    More Dairy free

    • Baby back ribs on a plate with red pepper flakes and fresh parsley sprinkled on top.
      Easy Dutch Oven Ribs
    • 6 slices of cookie cake stacked next to each other with sea salt sprinkled on top.
      Gluten Free Cookie Cake With Fudge Topping
    • Dairy free brownies laid out on the counter top.
      Quick and Easy Dairy Free Brownies
    • close up photo of biscuits stacked on top of each other
      The Best Gluten Free Biscuits

    Reader Interactions

    Comments

    1. Michelle says

      March 29, 2023 at 9:54 pm

      5 stars
      This is so good!

      Reply
      • Allianna Moximchalk says

        March 29, 2023 at 10:01 pm

        I am so glad you like it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    about sidebar alliana

    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

    More about me →

    Popular Recipes

    • peanut butter and jelly chicken wings on a plate with limes
      Peanut Butter And Jelly Wings
    • close up photo of dehydrated kale chips in a bowl with nutritional yeast on top
      Dehydrated Kale Chips
    • close up photo of pork belly in a bowl
      Air Fryer Pork Belly
    • paleo hollandaise sauce on toast
      Dairy Free Hollandaise Sauce
    • gluten free fried shrimp 3 scaled
      Gluten Free Fried Shrimp
    • Gelatin and water in a glass mixing bowl with a small whisk.
      How To Make A Gelatin Egg | AIP Egg

    Spring Recipes

    • bacon wrapped asparagus 1 scaled
      Bacon Wrapped Asparagus In The Air Fryer
    • instant pot zucchini with red pepper flakes in a bowl
      Instant Pot Zucchini Recipes
    • Lemon garlic asparagus on a serving dish.
      Lemon Garlic Asparagus
    • fresh pesto in a jar
      Dairy Free Whole30 Pesto
    • dairy free strawberry pretzel salad on a plate with whipped cream on top
      Gluten Free Strawberry Pretzel Salad
    • strawberry poppyseed salad 1 scaled
      Panera Inspired Strawberry Poppyseed Salad

    Footer

    • Recipes
    • My Courses
    • Meal Prep Services
    • Contact
    • About Me
    • Blog
    • Instagram
    • Facebook
    • Twitter

    Allianna’s Kitchen 2022 - All Rights Reserved