Gluten-Free Super Lemon Coconut Cake Recipe

Gluten-Free and delicious, everyone will love this for brunch, snacks, and dessert!


  • 2 Eggs
  • 2/3 cups Apple Juice (can be substituted with pear juice)
  • 1 tbsp + 1 tsp Lemon Zest
  • 1/3 cup Lemon Juice (fresh squeezed)
  • 1/4 cup + 1 tbsp Nutiva Organic Extra Virgin Coconut Oil (melted)
  • 1/2 cup Nutiva Organic Coconut Sugar
  • 1 tbsp Vanilla Extract
  • 1/2 cup Brown Rice Flour
  • 1/3 cup Nutiva Organic Coconut Flour
  • 1/3 cup Almond Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Sea Salt


  1. Preheat the oven to 350°.
  2. Whisk the eggs in a large mixing bowl.
  3. Zest the lemon before juicing. Add zest, apple and lemon juice, ¼ cup melted coconut oil, coconut sugar, vanilla, the flours, baking powder and sea salt to mixing bowl. Stir until well combined.
  4. Brush a standard sized loaf pan or 9-inch cake round with the 1 tablespoon of melted coconut oil.
  5. Pour in batter.
  6. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
  • Yield: 8 servings (8 Servings)
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready In: 50 mins
Internationally recognized chef, educator, author, recipe developer, health coach, and farm to table caterer specializing in seasonal, organic, vegetarian, vegan, and gluten-free cooking for health, vitality and pleasure.