Lemon Loaf Cake (Vegan/GF)

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Partially sliced loaf of vegan lemon cake

If you’re a lover of lemon cake like we are, this recipe is a must-try! It’s fluffy, perfectly sweet, and plenty tart thanks to lots of fresh lemon juice and zest!

I’ve been wanting to share a lemon cake recipe ever since I had a slice of lemon cake for my birthday many years ago. The pillowy, lemony cake layered with buttery citrus frosting never left my mind. I wanted to create a healthier alternative to enjoy at home.

And while this cake is vegan and gluten-free, you won’t be able to tell! It’s incredibly moist and tender, has a delicate crumb, and is perfectly tart-sweet. Plus, it comes together in just 1 bowl with simple ingredients you likely already have on hand. Let us show you how it’s done!

Gluten-free flours, applesauce, lemons, maple syrup, avocado oil, vanilla, and baking powder

Gluten-Free Vegan Lemon Cake

It all starts with mixing the wet ingredients — lemon zest and juice, applesauce, avocado oil, maple syrup, and vanilla extract. The generous dose of lemon makes this cake scream of spring, while applesauce and avocado oil add moisture, maple syrup adds sweetness, and vanilla gives it a little something extra.

Whisking lemon juice, lemon zest, applesauce, and avocado oil in a bowl

Next we add our new favorite flour combination for creating moist and fluffy gluten-free cakes: almond flour, potato starch, and cornstarch. It’s truly magical. And if you enjoy it (trust us, you will), you’ll also love our 1-Bowl Vegan Coffee Cake (GF, Oil-Free) and Easy Vegan Vanilla Cupcakes (Gluten-Free)!

Lastly, we add in baking powder to help it rise and sea salt to enhance all the flavors.

Pouring vegan lemon cake batter into a loaf pan

While the cake is baking, we prepare the perfectly sweet-tart lemon glaze by combining lemon zest, lemon juice, vanilla extract, and powdered sugar.

Whisking lemon glaze ingredients in a small bowl

Once cooled, it’s time to drizzle the cake with the glaze and prepare to hear some serious wows and yums from everyone who gets a slice!

Drizzling lemon glaze over our lemon loaf cake

We hope you LOVE this lemon loaf cake! It’s:

Perfectly sweet
Moist
Tender
Bright
Tart
& SO delicious!

It’s the perfect cake to celebrate the arrival of spring and take to baby showers, Mother’s Day celebrations, and beyond! It would also be incredibly beautiful topped with fresh berries or decorated with sprinkles.

Slicing into a gluten-free lemon loaf cake

More Vegan Cake Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Partially sliced loaf of vegan lemon cake with lemon glaze

Lemon Loaf Cake (Vegan/GF)

Fluffy, tender lemon cake made in 1 bowl! Vegan and gluten-free and topped with a stunning 3-ingredient glaze. Perfect for spring and beyond!
Author Minimalist Baker
Print
Showing the fluffy texture of our vegan lemon cake
4.8 from 40 votes
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 12 (Slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (unglazed)
Does it keep? 2-3 Days

Ingredients

CAKE

  • 3-4 Tbsp lemon zest (~3 ½ large lemons as original recipe is written)
  • 4 Tbsp lemon juice
  • 1/2 cup unsweetened applesauce
  • 1/4 cup avocado oil (or other neutral oil)
  • 1/2 cup maple syrup
  • 1 Tbsp vanilla extract
  • 2 cups almond flour
  • 3/4 cup potato starch* (not potato flour)
  • 1/3 cup cornstarch*
  • 2 tsp baking powder
  • 1 tsp sea salt

GLAZE

  • 1 ½ tsp lemon zest (zest from ~1/2 a large lemon as original recipe is written)
  • 1/2 tsp vanilla extract
  • 3 Tbsp lemon juice
  • 1 ¼ cup organic powdered sugar, sifted (to reduce clumps)

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a standard-size loaf pan with parchment paper.
  • To a large mixing bowl, add lemon zest, lemon juice, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.
  • Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little bit of dairy-free milk. If too thin, add a little more almond flour.
  • Scoop the batter into the prepared loaf pan and spread it out evenly with a spatula. Transfer to the oven and bake for 35-40 minutes, or until the top is golden brown and an inserted toothpick comes out clean.
  • Let the cake cool completely in the pan — about 1 hour. Wash your mixing bowl to prepare glaze.
  • While the cake cools, make the glaze in the clean mixing bowl. Zest lemon and set aside. Whisk together vanilla extract and lemon juice, then begin adding sifted powdered sugar 1/4 cup (28 g) at a time, mixing until no lumps remain. Once all the powdered sugar is added, add zest and mix once more. Set aside.
  • Once the cake is completely cooled, remove from the pan and gently remove parchment paper. Place on a serving plate and, starting near one end of the cake, slowly pour glaze over the cake, letting it drizzle down the edges slightly.
  • Enjoy immediately with a cup of tea or some dairy-free milk! Store leftovers covered at room temperature for up to 2-3 days (we find it best within the first 1-2 days). Cake can be frozen for up to 1 month, ideally without glaze. Let thaw before slicing.

Video

Notes

*We did not test other starches, but in place of potato starch, a blend of coconut flour and arrowroot starch may work. Or possibly oat flour.
*In place of cornstarch, arrowroot may work.
*Nutrition information is a rough estimate calculated with all of the glaze.
*Prep time includes cooling.

Nutrition (1 of 12 servings)

Serving: 1 slice Calories: 178 Carbohydrates: 35 g Protein: 0.1 g Fat: 4.6 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 278 mg Potassium: 54 mg Fiber: 0.3 g Sugar: 21.4 g Vitamin A: 4.4 IU Vitamin C: 5.8 mg Calcium: 64 mg Iron: 0.2 mg

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  1. Tanya K says

    it’s amazing!!! Really delicious and so easy to make. Perfect light crumbly texture, right level of moist and truly lemony flavor. I’m baking the second one the same day for my friend :)

  2. Natacha says

    I’m always skeptical of one-bowl recipes but it turned out PERFECT!
    I made it in a square pan with raspberries at the bottom, I’m eating it right off the pan as I’m writing this.

  3. Rachel says

    This looks delicious and I’m going to make it for the long labor day weekend coming up! Has anyone tried using lime juice instead of lemon?

  4. Courtney says

    Yum! Just made this loaf and it turned out exactly as described for flavor and texture! I didn’t even add the glaze and it had a nice lemon flavor and was just sweet enough for my taste. I followed the recipe almost as described. The only substitution was that I used tapioca starch in place of the cornstarch. I measured everything but the lemon zest by weight and zested about 4 small lemons as that was all I had. Baked for about 40 mins at 330F with convection until a toothpick came out with a few crumbs. Really great recipe!

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Courtney! So glad you enjoyed the lemon cake!

    • Support @ Minimalist Baker says

      Hi Catherine! We haven’t tried making this batter in advance, but we think it could work! Let us know how it goes if you give it a try!

    • Support @ Minimalist Baker says

      Hi Nicole! We haven’t tried this without almond flour, and we don’t think that gluten-free all purpose will work. It’s possible that another nut flour, such as cashew or coconut could work but we would recommend starting with less. Let us know how it goes!

  5. Stephanie says

    Hi,
    I came here for cake content and am definitely making this soon. I have to ask, where is your wooden juicer from?

    • Support @ Minimalist Baker says

      Hi Stephanie, we can’t remember where exactly that’s from – maybe an estate sale! Hope you love the cake!

  6. Cassandra says

    I wanted to finish this cake like a classic British Lemon Drizzle. I baked it for 50 minutes until it had good color and to hopefully reduce the chance of it going gummy or being too wet. I made the glaze with granulated sugar as I’d seen in conventional Lemon Drizzle recipes (to promote a “crunchy” top). As soon as the cake came out of the oven, I poked it all over with a skewer and poured on the glaze and let it cool completely in the pan. It turned out very well and tastes great! It is not crumbly nor gummy. It is a dense cake but not unpleasantly so. The lines of syrup through the cake are fun and complimentary!

      • Cassandra says

        Yes, well, later that evening the cake did seem a bit dry so perhaps it would have been best to stick with a lower bake time! Still, fun experimenting!

    • Support @ Minimalist Baker says

      Hi Jade! You could use an extra 1/4 cup of oil, alternatively you could possibly use some mashed banana with water, or another fruit blended up, but we haven’t tried that! Hope this helps!

  7. Aqdas says

    Can we make this with plain flour or self- raising flour?
    (Since I don’t have gluten intolerance and prefer wheat flour)
    But what would the measurements be?

    • Support @ Minimalist Baker says

      Hi Aqdas! We haven’t tried this with regular flour, but it should work. We’d recommend using ~ 1 1/3 cups of all purpose flour to make the batter a typical cake batter consistency, thick and smooth but pourable. Let us know how it goes if you give it a try! xo

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Danni, we think it could work with just all purpose and no potato starch, but we haven’t tried it. If using all purpose, we’d suggest starting with less flour. Let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Kailee! We haven’t tried this with all purpose flour but we think it would work. We’d suggest starting with a lesser amount of flour and adding it until it reaches the consistency of the batter you see in the recipe video. Let us know how it goes if you give it a try! xo

  8. Madonna Nash says

    This is my new summertime favorite with my coffee in the morning! I used arrowroot starch and confectioner’s erythritol!!

    • Support @ Minimalist Baker says

      Ooo, amazing! Thanks for the kind review and for sharing what you changed! xo

  9. Katia says

    I just made this and… holy crap its amazing!
    my family thinks so too, im blown away, truly awesome recipes you have :)

    • Support @ Minimalist Baker says

      We love to hear this! Thanks for the kind review, Katia. We’re so glad you all enjoy the recipes! xo

      • Faith-Anne says

        I don’t have potato starch but I do have Bob’s cup for cup gluten free, King Arthur’s All purpose Gluten free and Almond flout. Could any of these or a combination of one or all of them work? 🙏🏻🙏🏻🙏🏻 We’re having people Sunday for a pool/bbq day (just the adults) and I’d love to serve this as something light and delicious. It’s going to be 95 here in coastal NJ.

        • Support @ Minimalist Baker says

          Hi Faith-Anne, the potato starch is pretty key for fluffiness, but the next best alternative would probably be the King Arther’s product as it looks like it has more potato starch in it. Let us know how it turns out!

  10. Mary Henderson says

    I’m SO excited for this recipe! My daughter recently had to go dairy and gluten free. She LOVES Dessert, especially LEMON!

    One lemon loaf coming up!!

    • Lynn says

      Perfectly sweet
      Moist
      Tender
      Bright
      Tart
      & SO delicious:
      Was your description and it totally lived up to the description. It takes some time to zest 3-4 lemons but the end result was so worth it. It is hard believe it is GF/vegan.

  11. Michelle Duncan says

    Yummmm!!! Made the cake as directed but ran out of lemons for the glaze so I substituted lime and it’s so good! I also think it would be delicious with the lemon glaze. The cake isn’t too sweet, so the glaze is the perfect touch. I also couldn’t wait to let it cool (let’s be honest who can!?) and it was fabulous even a bit warm. The cake is a bit more dense but what I expected from the almond flour! Thanks!!

  12. Wilder says

    I just made this for my partner’s birthday and he loves it! I doubled the recipe and made it into a round, 2 layer cake. I also added some bourbon to the glaze and that really set it off! Thank you for this wind recipe!!!

  13. Megan says

    This one just didn’t work out for me. I had made the lemon bars previously (another MB recipe) and those came out great, so I thought this would be a shoe-in – but it came out kinda dry and bland. I don’t like overly sweet things , but this had almost no sweetness/flavor at all. The icing did help, but not enough to make it really enjoyable. Can’t figure out what I did wrong!

    • Support @ Minimalist Baker says

      We’re so sorry to hear that, Megan! The icing does add a lot of flavor here. As for it being dry, did you try it the day of or day after baking? Potato starch can dry out over time. Or did you make any modifications to the flours?

      • Megan says

        No modifications to the flours. I baked it late at night and tried it the next day. I thought it woulda had a few days life in it at least!

  14. Peggy says

    This is delicious! I added blueberries and poppyseeds. Used coconut oil and oatmeal flour. I made into 16 muffins in silicone liner. Baked for 20 minutes and brushed with a mixture of lemon juice, zest and agave syrup. They are just perfect for Mother’s Day Brunch with a large fruit bowl!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it. Love your additions too. Thanks for sharing, Peggy! xo

  15. Ruth says

    This is sooooo good. Too good!! I made this recipe to include in some goodie baskets I made for a few folks. Instead of 1 large loaf, I divided it among 4 small loaf pans & reduced the baking time. I ended up using 3 of the loaves in the goodie basket and devoured the 4th all on my own!

    • Support @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed it, Ruth. Thank you so much for the lovely review! xo

  16. Kim says

    I followed the recipe exactly but the cake came out very dense (more like a banana bread) and a wet looking. I baked it for 40 minutes. Also, I could not cut it without having it fall apart. But the flavour is amazing…so crumble cake it is. And I agree with some of the others who said that the glaze isn’t even necessary. So good without it.

    • Support @ Minimalist Baker says

      Sorry to hear it didn’t turn out quite right, Kim! Did you use the metric or US measurements?

  17. amalia says

    Hello! This may be beyond the purview of the comment section but I’d love some input from folks if they are willing. I substituted cornstarch for arrowroot because it was what I had on-hand and used stevia powder instead of maple (currently doing a sugar cleanse.) Additionally I made them into muffins rather than a loaf (single-person household and easier to gift.) My result is fairly tasty but texturally left something to be desired. I know there are a few alterations so it may be hard to pinpoint but I was thinking I’d add more applesauce or maybe alt-milk for my next attempt as my batter appeared more dry than the batter in the video. Any input greatly appreciated! Happy baking!

    • Support @ Minimalist Baker says

      Hi Amalia, depending on whether you used a granulated or concentrated form of stevia, we think that could be the issue as cane sugar (which has a granulated texture) will add structure here. If you can have a granulated stevia or monk fruit, that would likely produce better results. Hope that’s helpful!

      • Kari says

        I made this a couple weeks ago with almond flour (from blanched almonds) and it was amazing, so naturally I wanted to make it again. I made a mistake and got Bob’s Red Mill super fine almond flour (from whole almonds) aka almond meal. Do you think it will work the same? Will it make it more dense or change anything?

        • Support @ Minimalist Baker says

          Hi Kari, we haven’t tried it with almond meal, but in our experience almond meal isn’t as absorbent so you may need to use a bit more of it. Let us know how it turns out!

  18. RB says

    Made recipe as written with no substitutions, and batter was a touch wet, but looking back at pictures on the post, my batter looked more like the still shot of batter being poured into a pan (but your video shows a much drier and more textured batter that needs to be spooned and smoothed). Baked for 40 mins and was either very moist or slightly underdone- should’ve baked for 5 more. Texture was fluffy and cake was lightly sweet, but there was a pasty/chalky aftertaste which I’m guessing might be the starches? The star of the show is the glaze tho- mine was a touch runny so I added 1/4 cup more powdered sugar, but the flavor was so good I ate a spoonful alone! Thanks for always keeping me on my toes in the kitchen!

    • Support @ Minimalist Baker says

      Hi, thanks so much for sharing your experience. The video is more similar to the ideal texture, but we found either ended up working! Variations in brands of almond flour can contribute to differences. We’re not sure what would be causing the chalky texture though!

  19. Nicola Troschinetz says

    Best thing I’ve ever made. If you are reading this, make this recipe. Right now. It’s simply amazing. Like lick every crumb and drop of glaze off the plate amazing.

    • Support @ Minimalist Baker says

      Aw, you just made our day, Nicola! Thanks so much for the lovely review! xoxo

  20. Mackenzie says

    Could you make this into a 2 layer round cake? My mom loves lemon cake with berries, and I wanted to try something like that for Mother’s Day. I was trying to decide if it would be better to use this recipe and make into rounds, or adjust the vanilla cake recipe you have and add lemon zest.

    • Support @ Minimalist Baker says

      Hi Mackenzie, we’d suggest using this recipe! If using 6-inch cake pans, we think it would work well. But if using 8-inch, you might want to make a 1.5x batch. Let us know how it goes!

  21. KArolina says

    It’s a wonderfull lemon experience… yeah… it was… it desappeared quickly. Instead of sugar powder I used xylitol blended in my strong blender and it was yummie-sweety. Recently my cakes has never been in shape. This one was! I will do it second time tommorow. This time as lemon muffins. Thank you a lot! Your lemon curd and this lemon cake are my happiness.

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you’re enjoying them, Karolina. Thanks for the lovely review! xo

  22. Kari says

    This cake is perfection! Followed the recipe, no changes or substitutions, and it came out great. I didn’t even made the glaze- the cake is absolutely amazing and sweet enough that I didn’t feel like I needed the glaze.

  23. Bliss says

    If I want to make this without oil, how much applesauce would you recommend I use as a substitute? Thank you!

    • Support @ Minimalist Baker says

      Hi there! We haven’t tried it but you can use 1/4 cup extra applesauce in place of the 1/4 cup of oil. xo

    • Support @ Minimalist Baker says

      Wow, awesome! So glad you are loving the cake. Thanks for the lovely review, Andrea! xo

  24. Josephine says

    This is a great cake recipe!
    I didn’t have any potato starch & I don’t eat cornflour so I used a Bob’s Red Mill GF flour blend to replace both & it worked out well. The mixture was a little dry so to get it to the required consistency, I added a bit of homemade almond milk (from another great recipe by Minimalist Baker!) Thank you – your recipes work every time!

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the kind review and for sharing your modifications, Josephine! xo

    • Support @ Minimalist Baker says

      Hi Debora! We haven’t tried this with coconut flour and aren’t sure it will work, but it could be worth a try. We would suggest starting with less coconut flour as it is more absorbent than almond flour. Let us know how it goes! xo

    • Support @ Minimalist Baker says

      Hi Sarah! You could possibly substitute the cornstarch for tapioca but you do need almond flour for the majority of the dry ingredients. xo

  25. Lucy says

    This was tasty! I used arrowroot and coconut flour in place of the potato starch, and I ended up needing to add almond milk so it wouldn’t be too dry. Even so the loaf was rather dry.
    To keep the glaze sugar free I combined coconut butter, maple syrup, vanilla, lemon zest, and lemon juice. It was delicious!

      • Jaime W says

        My 11 year old daughter made this today for me at my request for Mother’s Day and the flavor was so so so good. I thought the texture was just a little dry, not sure why (I didn’t supervise her making it). The flavor was so good I will try this again and see if anything is a bit different.

        • Support @ Minimalist Baker says

          Aw, how sweet! Thanks for sharing, Jaime! Let us know how it goes when you make it. You can try backing down a bit on the flours, if desired.

  26. Navit says

    I just made this (so easy!) and the whole family (ages 3 – 35) is raving about it. My husband was especially impressed by the texture and says it has a much better mouth feel than some of the GF baked goods I’ve tried. Thanks!

  27. Anja says

    This sounds so nice!
    Where I live almond flour is quite difficult to get, do sou think it would be okay with all purpose flour as well?

    • Support @ Minimalist Baker says

      We haven’t tried it with all purpose, but we’d suggest starting with less as it is a drier texture. Let us know how it goes if you try it!

  28. The Vegan Goddess says

    I can’t wait to try this recipe. It looks and sounds delicious.

    However, I want to sub refined powdered sugar for the glaze with unrefined powdered coconut sugar and found a quick easy way to make it.

  29. Hannah says

    I followed the recipe to a T, but my loaf turned out super dense. The dough was super dry and crumbly so I added the dairy free milk until it looked like the batter in the picture. What did I do wrong?!

    • Support @ Minimalist Baker says

      Oh no! It’s hard to say but you may have made it too wet. The batter texture in the video is a good reference as well and shows a thicker batter that bakes into a fluffy result. Hope this is helpful!

  30. Laurie says

    So good! I made this on Friday, finished it off as breakfast dessert on Sunday. Easy, delicious, super fresh tasting. I’ll probably make it again this week. (My advice to self and others: don’t skimp on the lemon zest – it adds so much flavor!)

  31. Jennifer says

    I LOVE this recipe and would like to try them as muffins. How would you recommend to modify the recipe? Thanks!

    • Support @ Minimalist Baker says

      Hi Jennifer! The only change we suggest is reducing the bake time to 25-30 minutes, checking with a toothpick to ensure the muffins are baked through. Let us know how it goes!

      • Jennifer says

        Thanks for your recommendation. The muffins were done after 25 min and turned out great. I didn’t have potato flour, so used oat flour instead. The texture is so nice, they melt in the mouth!

  32. Baiba says

    I subbed the organic powdered sugar with bio sugarcane sugar which I blended in powder and then sifted in the lemon & vanilla extract mix. The glaze did not turn white like yours, it was more transparent like syrup, I guess you can’t make the glaze out of this type of sugar. Otherwise the loaf cake was great!

  33. Nicole says

    Yum! The glaze makes it – the cake without glaze didn’t turn out too exciting for me but with the glaze it’s a lovely treat.

  34. Mary O says

    We don’t ‘do’ powdered sugar. The cake is actually great on its on. But a nice delicious easy glaze to make: lemon juice and agave or maple syrup. Boom!

  35. Kat says

    This is by far the best online gf/vegan recipe I have EVER tried…this cake and icing are the best! So much flavor and the texture is perfect! Even my super picky kids were begging for more. It was easy and fun to make with my 11 year-old son.

    For the icing we used 1 cup of powdered sugar and 1 tsp of vanilla..it was superb! My daughter does not like icing and loved this icing. We served with fresh strawberry slices.

    We have family visiting and they loved it. I am the only gf/vegan and none of our guests could believe it was gf or vegan. My son wants to try to add strawberries to the cake batter next time…stay tuned!

    PS the raw batter was quite tasty also :).

  36. Anna says

    I made this loaf in an 8″ loaf pan at 350F, pulled it out at ~30 min. After cooling I tried a slice and the flavor is great! but the loaf was super dry around the edges with the middle still gooey/undercooked. Any tips for even cooking? Thank you!!

  37. Sabine Willems says

    Super impressed by this recipe! I didn’t have enough almond flour in the house so I added some almond meal instead. Also swapped the maple syrup for agave syrup. The dairy free milk really did the trick I think. She’s moist, fluffy and perfectly sweet. No complaints. Thank you!

    • Support @ Minimalist Baker says

      Woohoo! So glad you enjoyed, Sabine! Thanks for the lovely review and for sharing your modifications! xo

  38. Eva says

    Delicious, even before adding the glaze! Hubby liked it and he’s picky. I only subbed these:
    – coconut oil because I didn’t have avocado oil
    – arrowroot because I didn’t have cornstarch

    The texture is PERFECTION! It’s the way you’d expect a really high-quality lemon loaf to be.
    Next time I’d like to add chia seeds to evoke the idea of “lemon poppy seed” but I don’t know if that would be best in the cake or in the glaze…

    • Support @ Minimalist Baker says

      Amazing! Thanks for such a lovely review and for sharing your modifications, Eva. Chia seeds sound like SUCH a great idea, let us know how it goes if you try it! xo

  39. Sarah says

    This is so wonderful! Taste bud exploding! Even with my mods.
    I’m not vegan so instead of applesauce I used 1 egg, and I did not have any potato starch so I just used the same amount in oat flour.
    I also did not want to use a powdered sugar glaze (I don’t do well with loads of sugar) so I made my own “glaze” with 1 1/2 tsp lemon zest, 3 tbsp lemon juice, 1/4 tsp vanilla extract and 2 tablespoons of maple syrup.

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and for sharing your modifications, Sarah! We’re so glad you enjoyed! xo

  40. Kathryn Lloyd says

    This looks wonderful! I just printed the recipe and am looking forward to trying it out. The prep time of 1 hour 20 minutes seemed long, and I wondered if it really takes that long.
    Even if it does, it’s probably worth it! ;-)

    • Support @ Minimalist Baker says

      Hi Kathryn, the prep time includes completely cooling the cake before topping with the glaze. Let us know how it goes!

  41. Davidia Chan says

    Hello, I would love to try making this. However, I am allergic to almonds. Would I be able to sub whole wheat pastry flour for the almond?

    • Support @ Minimalist Baker says

      Hi Davidia, cashew flour would be the closest sub if you can have that. We’re not sure how it would turn out with whole wheat pastry flour, but if you try it, we’d suggest starting with less so it doesn’t end up too dry.

  42. Dina T Lopez says

    I am curious about the starch ingredient – will it make a difference if I substitute arrowroot or tapioca starch? It’s what I have on hand right now.

    P.S. this blog is fantastic. It helped me diagnose a digestive problem I have had for a long time.

    • Support @ Minimalist Baker says

      Hi Dina! We haven’t tried it without potato starch, but other readers have had some success with arrowroot (1/2 cup) & coconut flour (2 tbsp), or oat flour in place of potato starch. Let us know how it goes if you try it! xo

  43. Kristine says

    I made it with the 1/2 cup aarowroot and 2 tbs coconut flour sub for the potato starch. Definitely not as fluffy but still good.

  44. Milan Lawrence says

    I would like to try this recipe. What can I use in place of the potato starch? Can I use more almond flour or arrowroot starch to sub for the potato starch?

    Thanks!

    • Support @ Minimalist Baker says

      Hi Milan! We haven’t tried this recipe without potato starch but we suggest either a blend of coconut flour & arrowroot starch or oat flour & arrowroot starch. Let us know how it goes! xo

  45. Stephanie says

    This was delicious! I had a bunch of lemons to use, so this came at a great time.

    I made some ingredient swaps, but only because I didn’t have everything listed. Swaps as follows:

    Pear sauce instead of applesauce
    Agave syrup instead of maple syrup
    Melted coconut oil instead of avocado oil
    1/2 coconut flour and 1/2 cornstarch to equal 3/4 cup instead of potato starch

    I will definitely make again, once I have all the original ingredients. Thanks for another great recipe!

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and for sharing your modifications, Stephanie. So happy you enjoyed! xo

  46. Erin Neu says

    Since gluten isn’t an issue in my home, can I use regular AP or whole wheat flour?
    I’m eager to get (and share) my lemon fix!
    Thanks so much!

    • Support @ Minimalist Baker says

      Hi Erin, we haven’t experimented with a non-gluten-free version so we’re not sure how it would turn out. If you try it, we’d suggest starting with less all purpose flour.

  47. Claire Warren says

    I made this yesterday with my grand daughter, I loved it 5/5 but the other two tasters just 4/5 because they felt it was a bit dry. So I had to give it 4/5
    I don’t love sweets so the sweet in this was just right. 1 1/4 cups sugar in the glaze should be sweet enough for any sweet tooth.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Claire! Cutting back on the flours slightly next time should help.

  48. Bernie says

    Wonderful recipe!! I just made it and it was soo good! Instead of potato starch (not too common in Spanish supermarkets) I used a mix of 8 parts of oat flour for 2 parts of agar-agar. The results were fantastic (such amazing texture, really!!)
    Thank you for this, I saved it in my recipe notebook so I never lose it <3

  49. Anne says

    I LOVE lemon cake. I can’t wait to try this. Oh my goodness. It meets all our needs! Refined sugar free, gf and vegan! I will mix the glaze and wonder if you have ever tried anything without a white sugar to use in a glaze?

    • Support @ Minimalist Baker says

      Hi Anne, the lemon glaze on this one is truly incredible! But if you want to try a version without powdered sugar, we’d suggest taking a look at the glaze in this recipe.

    • Support @ Minimalist Baker says

      Hi Maxine, we haven’t tested it, but perhaps 1/2 cup arrowroot and 2-4 Tbsp coconut flour. You may need to play around with it to get the right texture. But keep in mind the texture won’t be quite as light and fluffy as the potato starch.

  50. Denise says

    This looks like a great recipe I will make for my hubby. You say “standard” loaf pan…. Is that an 8 or 9 inch ??

  51. Reba says

    Hi MB Looks great!
    Can you post this recipe vegan but not gluten free? Or suggest how to make it not gluten free, what kind of flour?
    Thanks !

    • Support @ Minimalist Baker says

      Hi Reba, we haven’t experimented with that and aren’t sure how it would turn out. If you try it, we’d suggest starting with less flour to avoid it being too dry. Let us know if you try it!

  52. mary jones says

    looks really good, am planning on trying it. was wondering if applesauce could be replaced with avacado.

    • Support @ Minimalist Baker says

      Hi Mary, we haven’t tried that, but don’t think so. Perhaps another fruit purée though?

      • Sylvia says

        Hi!!! I was also wondering about this as it’s the only ingredient I don’t have. However I found some apples and may make your easy apple sauce BUT! I looked up yogurt could be a swap for apple sauce and I have some oat yogurt in the fridge!! What do you think??

        • Support @ Minimalist Baker says

          Yogurt could be a good substitute here, but we haven’t tried it and can’t say for sure. Let us know how it goes! xo

    • Support @ Minimalist Baker says

      Hi Eliska, that’s tricky. What about trying to sub a seed meal, such as sunflower, plus a little coconut flour (or can you not have coconut?)?

      • Eliska says

        Thanks for the answer! I can have coconut but currently no seeds. :( I can only think of subbing almond flour with some mixture of coconut and other GF flours (I guess buckwheat and rice would be the way to go). But I don’t know what it will do to the consistency and how much of the flours I would need. 🤔 I’m still figuring this GF vegan baking out. :D

  53. Elisabeta says

    Thank You for this recipe
    Can You tell me what flour can I use if I have intolerance for almond flour?
    Sincerly,
    Elisabeth

  54. Vicky says

    Yes! So excited to see this! Looks delicious! Can’t wait to make it! Could I use regular flower if I don’t have the need to make it gluten free? Not sure how to go about replacing if you think that could work, thanks!

    • Support @ Minimalist Baker says

      =) We haven’t tried that, but almond flour adds a nice crumb texture, so we aren’t sure it would work. If you try it, we’d suggest starting with less flour.

        • Support @ Minimalist Baker says

          Yay! Other readers have mentioned adding poppy seeds as well, we haven’t tried it but think it’s a great idea! Let us know how it goes, Vicky! xo

  55. Nikki says

    Hi! I think I am your biggest fan, and I never have considered myself a “fan” of recipe or writers before, ironically. 😁

    Have you considered trying this with lavender, and if so would you recommend it in the batter itself, or the glaze?

    Please keep all the healthy, yummy awesomeness coming!

    Thanks for everything you do!

    • Support @ Minimalist Baker says

      Lavender sounds like an incredible addition, Nikki! We’d suggest heating up the lemon juice in the glaze and/or cake and making a lavender “tea” with it using dried lavender buds. Let us know if you try it!

  56. Mary Ellen Krawczyk says

    Hi!
    Has anyone tried a glaze that doesn’t use regular white powdered sugar? I really want to make this but am not eating refined sugar. Looks amazing. Would love any suggestions.

  57. Paty says

    Hi there! would looove to try this recipe as my family loves anything with lemons! but I was wondering, would the recipe work with coconut sugar instead of maple syrup?

    • Support @ Minimalist Baker says

      Hi Paty, it may work, but we’d suggest scaling back the flours and/or adding a bit more dairy-free milk to add moisture. Let us know how it goes!

  58. GABRIELLE OTTAVIO says

    Delicious and so simple. The icing was so easy to make and drip on the cake. The icing was delicious and one of the best tasting toppings for this lemon cake. It really was fast – made it when I returned home from work. It was our dessert after dinner. Fabulous. Definitely will be making this again. Next time will double up the recipe. ❤️🙏

    • Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Gabrielle. Thank you so much for the lovely review! xo

        • Support @ Minimalist Baker says

          We haven’t experimented with that, so we’re not sure how it will turn out. If you try it, we’d suggest starting with less so it doesn’t get too dry. Let us know if you try it!

  59. Alex Tut says

    So excited! I was just thinking how much I loved poppyseed lemon cake and miss it. I am assuming I can add poppyseed to this recipe, right?

  60. Karen says

    I love love love your site, and appreciate all the great recipes and ideas to help keep us healthy. As a holistic health care professional, I would love to ask you to consider offering more recipes without oil. Oil damages the endothelial lining of one’s arteries. I was excited to try the Lemon Cake, as it is both vegan and gluten free, which is what I recommend to all my clients and family, but noticed it has a 1/4 cup oil. Is there a way to make that without oil? The sweet potato muffins, which I have ended up substituting mashed bananas for sweet potatoes, (cause I love bananas) are a staple in our house. I am so grateful for that recipe, and they are so moist and delicious, that no one misses oil. Thank you again, for your great site. Warm aloha, Karen Russell, MA, Holistic Health Counselor, Healthy Life Advisors

    • Support @ Minimalist Baker says

      Hi Karen, we’re so glad you enjoy our recipes! You could try subbing more applesauce in place of the oil in this one. It will likely be more dense though.

    • Support @ Minimalist Baker says

      Hi Joyce, that’s tricky. What about trying to sub a seed meal, such as sunflower, plus a little coconut flour (or can you not have coconut?)?

  61. Dawn says

    Looks delicious! Do you know how we would adjust if we are not making gluten free? Would we include the cornstarch and sub flour for almond flour and potato starch? Or would the cornstarch be omitted too? Thanks!

    • Support @ Minimalist Baker says

      Hi Dawn, we haven’t experimented with a non-gluten-free version so we’re not sure how it would turn out. If you try it, we’d suggest starting with less all purpose flour.

  62. Mandy says

    I’m so looking forward to naming this recipe! What modifications would I need to make baking this at a high altitude? We live at 7,000 ft. Thank you!

    • Support @ Minimalist Baker says

      Hi Mandy, unfortunately we don’t have experience baking at altitude so we’re not sure!

  63. Vicki says

    Can you substitute Unbleached Flour for the Almond Flour and if I do…do I need the Potato Starch?

    Thank you!

    • Support @ Minimalist Baker says

      Hi Vicki, We haven’t tried that, but almond flour adds a nice crumb texture, so we aren’t sure it would work. If you try it, we’d suggest starting with less flour.

  64. Elisheva P says

    Can you use more potato starch in place of the cornstarch? And are there any alternatives to the applesauce and powdered sugar? Thanks!

    • Support @ Minimalist Baker says

      We haven’t tried with extra potato starch, but we think it might be okay. Perhaps more oil in place of the applesauce. The glaze is really delicious, but for a version without powdered sugar, we’d suggest this recipe. Let us know if you try it!

  65. Priscilla says

    I was just wondering if this could be made with gluten free 1 to 1 baking flour. If so do I omit the starches and just use the flour plus baking powder?
    Thanks

    • Support @ Minimalist Baker says

      Hi Priscilla, the combination of gluten-free flours used here is important for best texture. Almond flour adds a nice crumb texture and potato starch makes it light and fluffy.

  66. VAL says

    Just so you know. The link to potato starch sadly says out of stock, don’t know if or when it will be available again.
    .

  67. Robynne Catheron says

    This sounds divine! I don’t have almond flour or applesauce, though. What can I use instead? Two eggs and two cups of a/p flour? I’m vegetarian, not vegan, although I really appreciate your vegan recipes!

    • Support @ Minimalist Baker says

      Hi Robynne, we haven’t tried with those modifications so aren’t sure how it would turn out. Almond flour adds a nice crumb texture. If you try with all purpose, we’d suggest starting with less flour. Let us know how it goes!

  68. Linda says

    I can’t wait to try this recipe! If gluten-free isn’t a priority for me, do you know if I might be able to substitute regular flour in the same quantities listed above?

    Many thanks for your inspiring work. It’s given life and joy to do many of our meals. I appreciate you and this site so much! ❤️

    • Support @ Minimalist Baker says

      Thanks so much for your kind words, Linda! We haven’t tried that, but almond flour adds a nice crumb texture, so we aren’t sure it would work. If you try it, we’d suggest starting with less flour.

  69. Yolanda says

    I love your recipes! I LOVE the fact that you offer your own gf blend instead 💕.
    I’m baking this tomorrow!!
    THANK YOU FOR YOUR WORK.

    • Support @ Minimalist Baker says

      We haven’t tried that, but almond flour adds a nice crumb texture, so we aren’t sure it would work. If you try it, we’d suggest starting with less flour.

  70. Catherine says

    Hi What other flour could I use? I want to make for someone that needs gluten free and is allergic to almonds. Thank you in advance

    • Support @ Minimalist Baker says

      Hi Catherine, perhaps cashew flour in place of almond flour if that’s tolerated? Let us know if you try it!

  71. Angela says

    Looks delish! If GF is not required, can regular AP flour be subbed for the same volume as the starches/flours?

    • Support @ Minimalist Baker says

      Hi Angela, We haven’t tried that, but almond flour adds a nice crumb texture, so we aren’t sure it would work. If you try it, we’d suggest starting with less flour.

    • Support @ Minimalist Baker says

      Hi Jeanine, that’s tricky. What about trying to sub a seed meal, such as sunflower, plus a little coconut flour (or can you not have coconut?)?

      • Austin Nye says

        Hi there!

        I couldn’t figure out how to make my own post so I’m replying to yours. Oops!

        Well, I was curious if this recipe was enough to fill a Bundt cake mold or if you think I’d have to double it. Please let me know! Thank you!!

        • Support @ Minimalist Baker says

          Hi Austin, It will depend on the size of your Bundt pan, but if it’s a standard 10-inch, we think you will need to make at least a 1.5x batch. Also, we think you’ll need a nonstick bundt pan or lightly grease and flour to help it release. Let us know how it goes!