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GLUTEN-FREE LEMON SNACK CAKE

Easy gluten-free lemon cake with cherry jam and almond cream cheese glaze that’s perfect for breakfast, snack, or dessert! 


slice of lemon snack cake with cherry jam


Nothing screams spring quite like the fresh, bright flavor of lemon. Maybe it’s the sunny yellow color, or the sour taste that’s not matured yet to full sweetness. Or maybe it’s less poetic and just that it’s plain delicious. Whatever the case, today’s recipe is Gluten-Free Lemon Snack Cake, and it’s the perfect way to celebrate the season!


The texture of this lemon cake is on the hearty side, almost a cross between cake and bread, but it’s still moist and soft. It has a mild sweetness, yet is still tart, and contains plenty of protein; I would definitely say it’s breakfast worthy. If you’re in the mood for dessert, though, add the jam topping along with the optional almond cream cheese glaze! I 100% cannot stop eating it! And let’s be real, I totally eat it with the glaze for breakfast.🙂


Now for the ingredients: there is a ½ cup of lemon juice in this recipe, juice from about 2 lemons, and a tablespoon of lemon zest, contributing a whole lot of lemony flavor. To sweeten the bread, I used maple syrup and coconut sugar to keep it less refined. A mixture of millet flour, almond flour, oat flour, sweet white rice flour, and ground flaxseed give it a moist and soft but hearty texture. Coconut milk(with a small amount of vinegar) and sour cream keeps the cake moist and soft. Coconut oil and eggs bind the crumb, along with the flaxseed. Besides the salt, leaveners, and vanilla extract, that is it, friends! It may sound like a long list, but the batter comes together easily and fairly quickly. And, may I add, is so worth it!


A note: Ensure the eggs, sour cream, and milk are at room temperature. This not only prevents the melted coconut oil from re-solidifying, but it also keeps the texture soft and smooth and prevents lumps. 


Baking the batter in an 8X8 pan reduces the bake time to about 35 minutes, which is lucky for you because the smell of the baking cake in all its lemony goodness is so tempting! The lemon snack cake should be golden brown, and a toothpick should come out clean, aside from a few crumbs. Allow the pan to cool on a wire rack until only slightly warm, then slice and enjoy! Happy Spring! This lemon snack cake will give you ample energy to enjoy the warming weather! 🙂




GLUTEN-FREE LEMON SNACK CAKE (GF, SD)

Yield: 8X8 pan


What You'll Need:

  • ½ cup millet flour

  • 1 cup oat flour

  • ½ cup almond flour

  • ½ cup sweet white rice flour(different from brown rice flour and white rice flour)

  • ¼ cup ground flaxseed

  • 1½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 tablespoon lemon zest, about the amount from one small lemon

  • ½ cup full fat coconut milk

  • 1 teaspoon white vinegar 

  • ½ cup freshly squeezed lemon juice, about the amount from two large lemons

  • ¼ cup pure maple syrup

  • 6 tablespoons coconut sugar

  • 2 tablespoons melted coconut oil, cooled

  • 2 eggs, room temperature

  • 6 tablespoons sour cream, room temperature

  • 2 teaspoons pure vanilla extract

  • 2-3 tablespoons cherry or raspberry jam or jelly, optional but highly recommended 🙂


For the option cream cheese glaze:

  • ¼ cup cream cheese

  • 1 tablespoon sour cream

  • 2 tablespoons almond milk, or other milk

  • ¼ cup powdered sugar

  • ½ teaspoon pure almond extract

How To Make it

1. Preheat the oven to 350 degrees. Grease an 8X8 glass cake pan with melted coconut oil.

2. In a large bowl, whisk together the millet flour, oat flour, almond flour, sweet white rice flour, ground flaxseed, baking powder, baking soda, and salt. Set aside.

3. Mix the vinegar into the coconut milk, and let sit for 5 minutes. Then, add in the lemon zest. Set aside.

4. In a medium bowl, stir together the lemon juice, maple syrup, and coconut sugar. Then, add in the coconut oil and combine.

5. Whisk in the eggs until incorporated. Then whisk in the sour cream and vanilla until no lumps remain. 

6. Pour the coconut milk mixture into the wet ingredients and whisk thoroughly. 

7. Add the wet ingredients to the dry ingredients and stir with rubber spatula until combined.

8. Pour the batter into the pan and gently shake to distribute evenly. Drizzle the jelly over the top of the batter and swirl.

9. Bake for 30-35 minutes, or until the cake is golden brown and an inserted toothpick comes out clean, aside from a few crumbs.

10. Cool on a wire rack. Top with glaze, if desired, and enjoy!


For the glaze: Puree together the cream cheese, sour cream, almond milk, and almond extract until smooth. Then, add in the powdered sugar until the glaze is smooth. Alternatively, you can use a handheld mixer instead of a blender or food processor. Note that the glaze may seem runny but once it is poured onto the cake and sets, it thickens nicely! 




Want more delicious recipes to enjoy? Be sure to join my mailing list for updates, and exclusive cooking offers. Enjoy,


Abby

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