This strawberry lemon cake is full of bright, summery flavor while staying ultra-moist and tender. A citrus-forward lemon cake layered and finished with a naturally sweet strawberry frosting, it’s perfect for summer gatherings, brunches, or any time you want a wholesome dessert. Made without grains, gluten, refined sugar, or dairy, this cake is both delicious and approachable.
Gluten-free lemon cake with strawberry frosting
I’m sharing this recipe quickly because I wanted to get it out in time for a small celebration. Every year when Thomas has his remission scans I make him a cake, and this year he requested the strawberry lemon cake I used to make all the time. These photos aren’t fancy, but the cake is reliably light, moist, and full of real fruit flavor. The strawberry frosting is silky and vibrant, and the whole cake is naturally sweetened and paleo-friendly.
Why You’ll Love This Strawberry Lemon Cake
- Fresh, natural flavor: made with real lemon juice, lemon zest, and freeze-dried strawberries for an authentic taste.
- Clean ingredients: gluten-free, grain-free, dairy-free, and free of refined sugar when you use honey or pure maple syrup.
- Perfect texture: moist, tender crumb that holds up well when layered and frosted.
- Simple to make: almost a one-bowl cake—just whisk together wet ingredients, fold in dry, and bake.
- Versatile: easily made as a two-layer round cake or baked in a single 9×9 pan for a casual single-layer version.
How to Make This Gluten-Free Lemon Cake
The full recipe, including ingredient amounts and step-by-step instructions, appears in the recipe section below. In short: whisk the wet ingredients, fold in the almond flour and baking soda, divide the batter between pans, bake until golden, cool completely, then assemble and frost with the strawberry buttercream-style frosting.
Ingredients
For the Cake:
- Almond flour — the base of the cake; cashew flour or tiger nut flour can work as nut-free alternatives.
- Eggs — use large eggs at room temperature for structure and moisture.
- Coconut oil or avocado oil — melted.
- Honey or maple syrup — natural sweeteners.
- Fresh lemon juice and zest — brightens the batter.
- Baking essentials: vanilla extract, sea salt, baking soda.
For the Frosting:
If you prefer, swap in a favorite cream cheese or buttercream-style frosting. The paleo-friendly, dairy-free frosting below uses:
- Canned coconut cream — be sure to use coconut cream, not thin coconut milk.
- Avocado oil shortening or palm shortening — for a stable, spreadable texture.
- Honey or maple syrup — for sweetness.
- Tapioca flour — a small amount to help thicken the frosting.
- Freeze-dried strawberries — ground to a powder to give vivid color and concentrated strawberry flavor.
- Vanilla extract.
Step by step process
Step 1: Preheat & Prep
Preheat the oven to 350°F (175°C). Grease and line two 6–7-inch round cake pans with parchment paper or lightly grease them with coconut oil. If you prefer a single-layer cake, use a 9×9-inch pan and adjust baking time accordingly.
Step 2: Mix the Ingredients
In a large bowl, whisk together the eggs, melted oil, honey or maple syrup, lemon juice, lemon zest, and vanilla. Fold in the almond flour, baking soda, and salt until just combined — avoid over-mixing to keep the cake light.
Step 3: Bake
Divide the batter between the prepared pans and bake 22–28 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. Baking times vary slightly by pan and oven.
Step 4: Cool and Frost
Allow the cakes to cool completely in the pans before removing. For the frosting, blend the freeze-dried strawberries into a fine powder. In a mixer, whip the shortening, coconut cream, vanilla, strawberry powder, tapioca flour, and sweetener until light and fluffy. Chill briefly if needed to firm up, then assemble the cake: place one layer on a platter, spread frosting, top with the second layer, and finish frosting the top and sides.
Tips for baking the best gluten-free lemon cake
- Use room-temperature ingredients so they combine smoothly and evenly.
- Don’t over-mix the batter. Mix until the dry ingredients are just incorporated to preserve a tender crumb.
- Cool completely before frosting. Warm cakes will break when removed from pans and can cause frosting to melt.
- Choose freeze-dried strawberries for concentrated flavor in the frosting; fresh strawberries will add moisture and may affect texture.
FAQ’s
- Why is my cake dense? Over-mixing or inactive leavening (baking soda) are common causes. Use fresh baking soda and mix gently.
- Can I make this ahead? Yes — bake the cake a day ahead and store unfrosted in the refrigerator. Frost just before serving for the best texture.
- Is this keto-friendly? Not as written because it uses honey or maple syrup. You could experiment with erythritol or monk fruit, keeping in mind texture and flavor may change.
- Can I freeze it? Yes. Wrap slices tightly and freeze up to two months. Thaw at room temperature before serving.
- Can I bake it as a single-layer cake? Absolutely. Use a greased 9×9 pan, bake until a toothpick comes out clean and the top is golden.
If you try this recipe and enjoy it, I’d love a star rating and to see your creations on Instagram!
Strawberry Lemon Cake (Gluten-free, Paleo)
Ingredients
Lemon cake
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 2 eggs, room temperature
- 1/4 cup melted coconut oil or avocado oil
- 1/2 cup honey or maple syrup
- 1/4 cup fresh-squeezed lemon juice
- 2 tbsp lemon zest (or zest from 1 lemon)
- 2 tsp vanilla extract
- 1/2 tsp sea salt
Strawberry Frosting
- 1/2 cup avocado oil shortening (or palm shortening)
- 1/2 cup canned coconut cream (not coconut milk)
- Honey or maple syrup, to taste
- 1 bag freeze-dried strawberries, blended to a powder
- 1 tbsp tapioca flour
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease two 6–7″ cake pans or line with parchment. For a single-layer cake, use a 9×9 pan.
- In a large bowl, whisk eggs, oil, honey or maple syrup, lemon juice, lemon zest, and vanilla until combined.
- Add almond flour, baking soda, and salt. Stir until just combined and no large lumps remain.
- Divide batter between pans and bake 25–28 minutes, or until golden and a toothpick comes out clean. Let cool completely before removing from pans.
- To make the frosting, blend freeze-dried strawberries into a fine powder. In a stand mixer or with a hand mixer, whip shortening, coconut cream, vanilla, strawberry powder, tapioca flour, and sweetener until light and fluffy. Chill briefly if needed.
- Assemble: place one cake layer on a serving plate, spread a layer of frosting, top with the second layer, and frost the top and sides. Garnish as desired.
Notes
Avocado oil shortening creates a stable, neutral-flavored frosting. Palm shortening can be used if preferred. Freeze-dried strawberries give concentrated color and flavor without adding moisture.