Gluten Free Lemon Bundt Cake
Fearless Dining
Fearless Dining
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • ¾ cup almond flour 2 cups gluten free flour blend (* If your gluten free flour blend doesn't contain xanthan gum, add 1 teaspoon.) 1½ teaspoons baking powder 1¼ cup sugar 1 teaspoon vanilla 1¾ cups light coconut milk 3 large eggs 1 tablespoon oil (I used coconut) 4 tablespoons lemon juice For Icing: 1 cup powdered sugar 1-2 teaspoons lemon juice (add lemon juice slowly until icing is thick and drizzles when you lift the spoon out.) Instructions Preheat the oven to 350 degrees. Spray a bundt pan with coconut oil. In a large bowl, add dry ingredients and whisk to blend. In a small bowl, add wet ingredients and whisk to blend. Pour wet ingredients into dry ingredients and mix well. Bake for 30-40 minutes. (test if it is done by inserting a wooden toothpick into the cake. If crumbs come up on the toothpick, it isn't ready yet.) Allow cake to cool. Prepare icing and drizzle over cool cake. 3.3.3077



Log in or Register to write a comment.