Almond Flour Lemon Cake Recipe

This moist, sweet Almond Flour Lemon Cake is full of lemon flavour! Ideal for brunch or dessert. 


– 2/3 cup avocado oil* – 2/3 cup pure maple syrup – 3 lemons zested and juiced (about ⅓ cup of juice and over 1 Tbsp of zest) – 3 large egg – 1 tsp pure vanilla extract optional – 3 cups almond flour – ½ cup tapioca flour – 1 1/2 tsp baking powder – 1 tsp salt Optional Glaze: – 1 cup confectioner’s sweetener** – 2 Tbsp lemon juice or water

Turn on the oven to 350°F and line an 8-inch springform cake pan with parchment. Mix avocado oil, pure maple syrup, eggs, lemon juice, zest, and vanilla in a large bowl. 

Step 1


Mix almond, tapioca, baking powder, and sea salt in another bowl. Make a smooth batter with dry and wet ingredients. 

Step 2

Pour cake batter into pan and foil to avoid dark top. After 30 minutes, remove the foil and bake for 15–25 minutes until clean. 

Step 3

A 190-degree F internal temperature finishes cake. Use an instant-read thermometer to check the cake's centre. 

Step 4

Let the cake cool completely before removing it from the pan. 

Step 5

See Also

See Also

Carrot Coleslaw Recipe