Paleo Lemon Cake (Gluten-Free, Grain-Free)


This soft and fluffy lemon cake is bursting with bright lemon flavor! It’s gluten-free, grain-free and paleo-friendly!

Paleo Lemon Cake

I already have recipes for gluten-free chocolate cake and vanilla cake. Now it’s time that I share a recipe for lemon cake!

This isn’t just any lemon cake either. It’s a super delicious cake that just so happens to be paleo-friendly, gluten-free and grain-free! You won’t be able to tell either – it’s rich and decadent and oh so luscious. A luscious lemon cake!

I mean, just look at that crumb!

Paleo Lemon Cake

And that layer of lemon curd on top? It’s a must! I have a paleo lemon curd on the blog, but if you eat sugar then try my instant pot lemon curd (I have yet to try my instant pot lemon curd with honey or maple syrup, but will update the post when I do!).

The candied lemons are a nice touch too, but not necessary. They make the cake so pretty though, don’t they?

Paleo Lemon Cake

While this is a light and fluffy cake, it’s also filling and satisfying thanks to the almond flour and coconut flour. So hopefully you’ll be able to be happy with just one slice…

But fair warning, you’ll probably reach for another slice because it’s so darn good 😉

Paleo Lemon Cake

Paleo Lemon Cake (gluten-free, grain-free)

Paleo Lemon Cake

Paleo Lemon Cake (gluten-free, grain-free)

4.67 from 6 reviews
Pin Recipe Print Recipe
Course Dessert
Cuisine American


Dry Ingredients:

  • ½ cup coconut flour
  • ½ cup almond flour
  • ¼ cup tapioca or arrowroot flour
  • ½ teaspoon baking soda

Wet ingredients:

  • ½ cup coconut milk full-fat (mix well before measuring)
  • ½ cup ghee or 1 stick butter melted
  • ¼ cup honey
  • 4 eggs room temp
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice



To Make this Cake in an Oven:

  • Preheat oven to 350F.
  • Add the dry ingredients to a bowl and mix well.
  • Add the wet ingredients to the bowl with the dry ingredients and mix well.
  • Pour the batter into a well greased 8×8 pan.
  • Bake at 350F for 30 minutes (do a toothpick test – make sure it comes out clean).
  • Allow the cake to cool, then top with lemon curd and candied lemon slices if desired.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Gina says

    5 stars
    So Yummy! I made some subs: didn’t have any arrowroot or tapioca so I increased my almond flour by a 1/2 c. and instead of honey, I went with pure maple syrup. I also made the lemon curd in my instapot, and it is fabulous as well! I went with ghee for the butter and white granulated monkfruit for the sugar. Will make this again!

  2. Sean says

    5 stars
    Haven’t even made it yet and I’m giving it 5/5. I’m sure it will be fricking amazing…
    More amazing recipes to be discovered every day… I only just discovered this website.
    Will report back in after I’ve made some stuff.
    God bless

  3. Lil says

    The cake came out well though a bit dense than fluffy.
    I made a few adjustments.
    1. Substituted the butter with 1/4 cup of unsweetened apple sauce and a 1/4 cup greek yoghurt. I reduced the honey by about a tablespoon. Next time I will even reduce by two tbsp as i do not like too sweet.
    Thanks for the recipe!

  4. Bola says

    5 stars
    I just made this cake for breakfast! I was craving pancakes but was not up to standing at the stove while I cooked the pancakes one at a time. Your Paleo Lemon Cake came to the rescue with its pancake attitude but one-stop oven baking. I’ve actually made it twice before so I was baffled by the change in texture today. I now think it’s because I was out of almond flour – so I used 1 1/4 cups Bob’s Red Mill paleo flour in place of all three flours in the recipe. It produced a more moist texture, perfect for breakfast. Interestingly the cake also tastes a little less sweet.

  5. Scott Goodacre says

    5 stars
    I am not a strict paleo diet follower but I try to follow a high paleo diet as it helps me maintain my weight easily. I cooked this cake tonight and it was amazing! I served it with a dollop of vanilla yoghurt (which is where the non paleo in me comes in) and it was the perfect addition to help balance the zestiness of the lemon.
    Thank you for the great recipe.

  6. Cheryl says

    For the lemon cake can I use rice flour instead of coconut flour? Or the coconut flour is best cus it’s a firmer consistency?

paneer lababdar

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