Gluten Free Lemon Drizzle Cake Recipe – Easy Paleo & Grain Free Lemon Cake with coconut flour. You’ll love this moist flourless dessert.
Gluten Free Lemon Drizzle Cake
I learned about this wonderful Lemon Drizzle Cake while living in London – which is where I met my Charming English Husband! It’s a popular English sweet treat and when I was first married, Lemon Drizzle Cake was my “go-to” cake for celebrations and special occasions. I’ve always been a lemon fan and I just love how the cake is a little sour and lemony while still being sweet and moist.
It’s been AGES since I made Lemon Drizzle Cake of any sort. So, I set about attempting to make a gluten free version.
When I offered my Husband a slice of Lemon Drizzle Cake he was surprised to learn that it was completely gluten and grain free. He truly thought it was the exact cake I used to regularly bake early on in our marriage. He was gobsmacked when I told him it was made with coconut flour!
You honestly wouldn’t know this Grain Free Lemon Drizzle Cake contains coconut flour. Even when you DO know, it STILL doesn’t taste like coconut flour!
Gluten Free Lemon Drizzle Cake Recipe
- 1/2 Cup Coconut Oil (where to find coconut oil)
- 1/2 Cup Honey (where to find honey)
- 5 Eggs, beaten
- 2 Lemons (1 for the cake and 1 for the syrup)
- 1/2 Cup Coconut Flour (Tightly Packed) (where to find coconut flour)
- 2 Tablespoons Honey (for the syrup)
- Preheat the oven to 180°C /350°F and grease a 18cm/7inch square baking tin.
- In a large bowl, beat the coconut oil and honey together with an electric beater until smooth.
- Pour the eggs, rind and juice from one of the lemons over the coconut oil/honey and beat until well combined.
- Gently stir the coconut flour through the cake batter until fully incorporated.
- Leave to sit for a couple of minutes to allow the coconut flour to absorb the liquid. If the mixture is too dry, add a further egg. Mine was perfect with 5 eggs, but several factors such as the size of your lemons and temperature of your kitchen may require the need for a 6th egg.
- Place the cake batter into the prepared cake tin and place in the oven for 20 to 25 minutes or until golden and cooked through. Allow to cool.
- To make the lemon syrup to drizzle over the cake, combine the additional 2 tablespoons of honey with the rind and juice from the 2nd lemon in a small saucepan over low heat.
- Bring up to the boil and simmer gently for a few minutes or until a runny syrup is formed.
- Once the cake has cooled slightly, pierce in several places with a skewer or fork and then carefully drizzle the lemon syrup over the cake.
- Allow to cool completely and serve.
I’m now inspired to convert other old favorite recipes to be Gluten Free too!
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More Gluten Free Cakes:
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