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  • Writer's pictureJess

Gluten Free Dairy Free Lemon Cake

This recipe is gluten free and dairy free. It can also be made nut free, lower sugar, low fat, soy free and vegan.

Gluten Free Dairy Free Lemon Cake
Gluten Free Dairy Free Lemon Cake


  • 2 1/4 cup brown rice flour

  • 1 cup sugar

  • 1 juiced lemon (1/4 cup lemon juice)

  • 1 lemon zested

  • 1 tbsp vanilla extract

  • 2 eggs (or vegan egg replacer for 3-4 eggs)

  • 2/3 cup oil

  • 1 cup rice, almond, or soy milk

  • 2 tsp baking soda

  • 1/4 tsp cream of tarter


  • Preheat oven 365 degrees

  • Put all ingredients into the bowl- (making sure that IF you use vegan egg replacer- it is the LAST ingredient you add in (it can alter the texture). Otherwise just put everything into the same bowl. Mix thoroughly.

  • Spray a pan with non-stick spray. Use some brown rice flour and lightly coat the pan with the rice flour- over the non-stick spray or canola oil if you choose to use oil instead of spray.

  • Pour batter into pan.

  • Bake cake for about 35-45 minutes depending on your oven- until a butter knife or toothpick inserted in the middle comes out clean. (We used a bundt pan.)

  • Let sit on a cooling rack and cool completely. Then serve.


  • Make it vegan: Replace eggs with egg replacer.

  • Make it low fat: Substitute half of oil with unsweetened applesauce.

  • Make it lower in sugar: Cut the sugar down by up to half.

  • Make it soy free: Don't use soy milk.

  • Make it nut free: Don't use a nut milk.

  • If batter seems too thick, add either more milk, an additional egg white or some unsweetened applesauce.

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