Lemon Cake Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, potentially nut free and soy free)* Substitutions below*

Lemon Cake

©Jessica Caracciolo


  • 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. This will help make sure the batter doesn’t stick to the pan.
  • 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.


Your batter may seem very thin compared to what you are used to if baking regular goods. Rest assured, even if it looks too thin, it will likely come out fine.


  • Eggs for egg replacer.
  • The oil can be basically any oil because you are making a cake. You can also combine oils – for example: 1/2 part coconut oil melted 1/2 part canola.
  • If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
  • Sugar can usually be cut back by 1/2 and it will still taste fine, it will just be less sweet.
  • The flours combination can be exchanged. As long as there is a total of roughly 2 1/4 cups of flour then you are fine. Some flours will not work – like almond meal flour. Some flours that will work are: quinoa flour, white rice flour, brown rice flour, and/or Bob’s Red Mill GF All Purpose Flour. You don’t want to only use one flour if using only quinoa flour because it will have a dirt or earthly taste and smell. Mixing 1/2 and 1/2 or 3/4 and 1/4 works just to off set that a little.  The best bet I have found is to use the GF all purpose flour (Bob’s Red Mill is also DF, SF) as primary and mix the others in.
  • Milks – you can use: rice milk, almond milk, unsweetened almond milk, or soy milk.
  • In place of the baking soda and cream of tarter you can sub 2 1/4 teaspoons of baking powder.
  • If you want to put more lemon juice and lemon zest in – why not!?

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.