Lemon Cake with Cashew “Cream Cheese” Frosting

Lemon cake with cashew “cream cheese” frosting.

🍋 ⭐️


Honestly? This was a new endeavor for me. I’ve never made lemon cake before. When I was little, I used to help my Nana make key lime pies (for which I promise to one day invent a vegan and refined sugar free recipe)- but for now, this glutrn free vegan lemon cake will have to do.

Here’s the thing: probably 90% of the desserts I make are chocolate or have chocolate in them. Chocolate is my weakness- yet chocolate is brown!!!  No way around it...no ifs ands or buts...and brown is the least exciting color of food to photograph. 🤔 So today- I decide to make a lemon cake: not because I wanted a lemon cake, but because I wanted a yellow cake.

Make sense?

And guess what? It was pretty damn yummy.

Paired with this cashew frosting and some shaved lemon rind sprinkled on top, I gotta admit - I really enjoyed it!

Lemon cake for the win!


Lemon Cake Ingredients:  

1/2 cup rice flour 

1 (scant) cup almond flour 

1/4 cup potato starch

1/2 cup maple syrup

1/3 cup fresh-squeezed lemon juice 

1/4 cup coconut oil  

1/4 cup coconut milk  

1 1/2 tsp baking powder  

1/4 tsp baking soda  

large pinch Himalayan salt  

large pinch turmeric (for yellow coloring!) 

zest from 1 lemon

seeds scraped from one vanilla bean



Preheat oven to 180C/350F. In a large bowl, add and mix all the wet ingredients. Stir well. Once mixed, add the dry ingredients (leaving the flours for last). Add all the flours except for the rice flour. Mix well. Then add the rice flour bit by bit until the batter is a good consistency. You may have about 1 tbsp flour left over. Pour the batter into a lined baking pan. Bake for about 35 minutes or until the sides are slightly browned and a toothpick comes out clean. Let cool completely before eating or decorating. 

I used a classic cashew “cream cheese” frosting which paired really well with the cake. Only a few ingredients and provides a little extra moisture and sweetness. 

Once I publish that recipe (still working on completely perfecting it!), I will post it here.

thank you for your patience!


Lemons and love




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