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Gluten Free Lemon Cake

This lemon cake with cashew yogurt is gluten-free and quite simple to make the bright pop of lemon flavor comes from the addition of the zested lemon in addition to freshly squeezed lemon juice. Sometimes I serve it with fresh blueberries or raspberries to mix it up, but it’s equally as great on its own. If you need a little sweet bite after a special dinner or have dessert-loving family members, this is a great option to go with. I substitute cane sugar with Monk fruit sugar whenever I bake, but you can use regular sugar. It’s great on its own or with some extra lemon drizzle on top.

Makes 1 bundt or loaf pan

1 cup GF all-purpose flour
1/2 cup almond flour 2 tsp baking powder
3/4 tsp sea salt
1/2 cup monk fruit sugar
2 T lemon zest
1 T lemon juice
3/4 cup Cashew milk yogurt
1/2 cup extra-virgin olive oil
2 large eggs
2 tsp vanilla extract

For the glaze, mix a cup of powdered sugar with 2-3 T of fresh squeezed lemon juice, depending on your desired consistency.


  1. Preheat oven to 350 degrees and coat an 8×4 loaf pan with olive oil or cooking spray.
  2. In a large mixing bowl, whisk both flours, the baking powder, and sea salt.
  3. In a separate bowl, whisk the monk fruit with the lemon zest. Once combined, add the yogurt, olive oil, eggs, and vanilla and thoroughly mix.
  4. Gradually pour the dry ingredients into the bowl with the wet ingredients and stir until just combined – do not whisk too much.
  5. Pour the batter into your loaf pan and bake for 40-50 minutes. Test to make sure the center is cooked through by sticking a toothpick in. If the toothpick comes out clean, it’s done!
  6. Let the cake cool completely before you remove it from the pan, and then drizzle the glaze on top. Add some extra lemon zest on top, serve, and enjoy!



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