Lemon Cake With Lemon Honey Drizzle – Gluten Free

This is zesty fresh and fabulous moist cake. Loaded with flavour and just tastes fantastic. Naturally sweet and free from any gluten or refined sugars. 


100 grams of butter 1/2 cup coconut sugar 1 cup almond flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 2 tablespoons coconut cream 1 cup brown rice flour zest and juice from 3 lemons 3 eggs

For The Lemon Honey Drizzle

1 tablespoon honey 1 tablespoon coconut oil 1 tablespoon coconut cream Juice and zest from 1 lemon


Preheat oven to 180 C

In a bowl add in melted butter and combine with coconut sugar. Add in coconut cream and eggs. Beat until smooth and well combined.

In another bowl combine dry ingredients, stir to combine well, then add into wet ingredients.

Mix until well combined then pour into a lined and greased 20cm cake tin.

Place in oven and cook for 20-25 minutes or until a skewer comes out clean. Remove from oven then allow it to cool.

Once cooled remove from tin, and then pour over the lemon honey drizzle.

Melt honey and oil together in a pot, then add in the cream and lemon. Whisk so it is smooth, then drizzle over the cake.  Sprinkle over lemon zest to finish.

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