Moist Mouthwatering Lemon Cake (Paleo)

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Everyone loves a good dessert, especially something as refreshing as a moist, rich lemon cake. It’s not too heavy and it’s paleo, so it won’t leave you with a gluten hangover or feeling too sugar-ed out since it uses maple syrup instead. I find this cake to be the perfect pick-me-up and afternoon treat to enjoy with a hot cup of tea. You can also enjoy a slice for breakfast or even dessert!

Lemon cake with powdered sugar and lemon slices on top on white plate

Lemon Cake Ingredients

This lemon cake is made with such simple ingredients

Almond and Coconut flour- Almond flour and coconut flour are the best combo for gluten-free desserts. Almond flour by itself can be a little bit too moist, so the coconut flour helps to soak up any excess moisture. Plus, they both add a unique flavor that bring a rich, earthy flavor to the dessert.

Lemon essential oil- Lemon essential oil is excellent to bring out the natural flavors of the lemon zest. I like the NOW brand cold pressed lemon essential oil or Cliganic lemon essential oil.

Maple syrup– I LOVE using maple syrup in desserts instead of can sugar. This is because you don’t get a sugar crash afterwards. Maple syrup and honey are both natural alternative sweeteners that contain additional nutrients so that you aren’t just getting empty calories. Skip the artificial sweeteners as well like erythritol; go for “sugar” that is found in its natural form.

Coconut “powdered” sugar– of course you can use regular powdered sugar if you aren’t on a strict paleo diet. But I like to use alternatives when I can and provide options for those on elimination diets. Coconut with arrowroot powder is a great solution to the standard powdered sugar mix.

Lemon cake with powdered sugar and lemon slices on top on white plate

Moist Lemon Cake (Paleo)

Yields one 8 inch cake
Print Recipe


  • 2 1/2 cups almond flour
  • 2 tbsp coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Himalayan pink salt
  • 2 eggs or 2 tbsp flax seed + 4-6 tbsp water
  • 1/4 cup coconut oil melted or vegan butter
  • 1/2 cup maple syrup
  • 1/4 cup lemon juice
  • zest of one lemon
  • 3-4 drops food-grade lemon essential oil optional
  • 1/8 cup poppyseeds optional
  • For garnish
  • Lemon thinly sliced
  • Coconut ‘powdered’ sugar see below or powdered sugar


  • Preheat oven to 350°F. Grease a round cake pan with extra virgin olive oil and line it with circular parchment paper if desired.
  • Mix together the dry ingredients in a bowl. Set aside. In another bowl or stand mixer, whisk together the wet ingredients. Add the dry ingredients into the wet ingredients and stir until everything is combined well.
  • Pour the batter into your pan and bake for 30-40 minutes, or until a knife inserted in the middle comes out clean. Let it cool completely before serving.
  • For garnish, you can cut up halfway into a lemon slice and twist it to sit on the top. Sift powdered sugar or the coocnut powdered sugar over the cake.
  • Using a sifter, sift coconut powdered sugar over cooled cake.


To make the Coconut Powdered Sugar
1⁄2 cup shredded dried coconut
1⁄2 cup arrowroot powder
Place coconut and arrowroot in a food processor and blend them until the mixture resembles powdered sugar texture, which will be able 30 seconds.
Author: Olympia Rusu

Other Paleo Desserts to Try

The Best Quick Delicious Banana Bread (GF, DF, Paleo)

Paleo Apple Bread with Caramel

The Most Versatile (Vanilla Lavender) Cookies You’ll Ever Bake

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