This moist, tender, and sweet gluten free lemon cake is also vegan, zesty, and delicious. Perfect for spring or any holiday celebration, it’s easy to whip up and will impress your guests! Plus, no one will know it’s gluten free unless they see you eating it.
Gluten Free Lemon Cake with Blueberry Compote (Vegan)
Isn’t lemon refreshing? With it’s zesty and tangy bite, it’s the perfect ingredient to celebrate spring. There’s not a better way to celebrate than with a cake!
If you decide to make this wonderful gluten free lemon cake, following the instructions as written is required; otherwise, it might not turn out right. Gluten free baking can be tricky that way.
Oh, and if you know me, you know I’m going to figure out how to make this healthy yet still rich and delicious. It’s my goal to make sure you won’t notice, though.
This wonderful cake was initially found by my mother, but it wasn’t gluten free. She substituted gluten free flour for all-purpose flour and it turned out fluffy, moist and zesty. I made some more substitutions to “healthify” the recipe further, removing the refined sugar and vegetable oil and making sure it is egg-free for my vegan friends and bowl-licking husband!
What You Need
For best results for this gluten free lemon cake, melt the coconut oil. Make sure all ingredients are room temperature. It’s also best to mix the dry ingredients and the wet ingredients separately, combining them later and whisking together. With gluten free flour, you don’t want to whisk it too long, otherwise it will flop.
If you don’t have coconut milk, you can try to use another dairy-free milk. I have not tried this but would like to know if it worked out!
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Inspired by Lemon Tendercake – The Chew
Gluten Free Lemon Cake (Vegan)
This moist, tender, and sweet gluten free lemon cake is also vegan, zesty, and delicious. Perfect for spring or any holiday celebration, it's easy to whip up and will impress your guests! Plus, no one will know it's gluten free unless they see you eating it.
Gluten Free Lemon Cake
- 1 3/4 cups all-purpose gluten free flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2/3 cup coconut oil, melted room temperature
- 3/4 cup coconut sugar
- 1 cup coconut milk + 2 Tbsp
- 2 lemons zested finely grated
- 3 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup blueberries
- 1 Tbsp lemon juice
- 1 Tbsp coconut sugar
- 3 Tbsp cold water + 1.5 tsp
- 1 1/2 tsp cornstarch
- 2 1/4 tsp coconut sugar
- 1/4 tsp cornstarch or arrowroot powder
- 1 cup vanilla coconut-milk yogurt
Gluten Free Lemon Cake
Preheat oven to 350 degrees Fahrenheit. Grease sides and base of springform or round pan.
Combine gluten free flour, baking powder, baking soda, and salt in a bowl large enough to hold all the other ingredients later.
In another bowl, whisk the coconut oil, sugar, and coconut milk together, followed by lemon zest, juice, and vanilla extract.
Pour the liquid ingredients into the bowl of dry ingredients, whisking to combine. Then pour into a prepared pan.
Bake for 30-35 minutes, until the top is golden brown and the sides are shrinking away from the pan. Toothpick should come out clean.
Transfer to a wire rack and remove the cake from the pan, placing on wire rack, after 10 minutes.
Pour blueberries, lemon juice, sugar, and 3 Tbsp of cold water into a saucepan and bring to a boil, then turn down the heat and simmer. Keep stirring gently, for a couple of minutes, until the blueberries have softened in the glossy liquid.
Take the pan off the heat and, in a small cup, mix the cornstarch with 1.5 tsp of cold water. Stir this paste into the pan of blueberries, making sure to scrape the pan clean.
Stir, put the pan back over the heat, and stir gently for 30 seconds, until bubbling.
Pour into a container and refrigerate to set.
Do not assemble the cake until just before serving.
Mix the coconut sugar and cornstarch together in a food processor or blender until a fine powder results.
Sift this powdered sugar mixture into the yogurt and stir.
Spread this mixture on top of the cake.
Before serving, gently spoon the blueberry compote on top.