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Gluten Free Lemon Honey Coconut Cake recipe

Gluten Free Lemon Honey Coconut Cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Coconut cake

I modified this recipe from one of my mum’s old favourites. All you need to do is blend, pour and bake! It's a dense cake packed with flavour so a little goes a long way.

30 people made this

IngredientsServes: 6

  • 120g white rice flour
  • 4 organic eggs
  • 80ml freshly squeezed lemon juice
  • 260g honey
  • 85g dessicated coconut
  • 1 tablespoon natural vanilla extract
  • 375ml soya milk
  • 60g butter, melted

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat the oven to 180 C/ Gas 4.
  2. Throw all ingredients in your blender or food processor and mix until well combined.
  3. Pour into a well greased standard 9 in /23cm pie tin and bake for 1 hour.
  4. Note: Test the pie with a skewer. I have had this pie take up to an hour and a half to set properly, depending on the oven. If it starts to brown too much on the top – cover with foil to continue baking without ruining that gorgeous golden finish.
  5. Sprinkle some more coconut on top before serving.

Gluten free guide...

Check out our Gluten free baking and cooking article for great tips!

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Reviews & ratingsAverage global rating:(18)

Reviews in English (15)

This was more like a coconut quiche than a cake recipe - I followed the recipe quantities but it was not very nice I am afraid. The texture was not like a cake - was it supposed to be?-04 Feb 2012

Disgusting. Looked like a soggy honey omelette :/-06 Jun 2014

<3 love the coconut-13 Jul 2016

Gluten-Free Almond Cake with Honey-Lemon Glaze made with baking mix

This cake is elegant and easy. Delicious alone, it also pairs nicely with berries and cream.


  • 2 cups (241g) Gluten-Free All-Purpose Baking Mix*
  • 1 cup (96g) almond flour, toasted or regular
  • 1 cup (198g) sugar
  • 12 tablespoons (170g) butter, at room temperature, at least 65°F
  • 1 teaspoon gluten-free vanilla extract
  • 1/2 teaspoon gluten-free almond extract
  • 4 large eggs, at room temperature
  • 3/4 cup (170g) milk or buttermilk, at room temperature
  • 3 tablespoon (64g) honey
  • 2 tablespoons (28g) butter, cold
  • grated peel (zest) of 1 lemon


Preheat the oven to 350°F. Lightly grease a 10-cup bundt-style or tube pan.

Whisk together the baking mix and the almond flour set aside.

Beat together the sugar, soft butter and extracts scrape the bottom and sides of the bowl.

Add the eggs one at time, beating well after each addition. The batter will look thin and a little curdled.

To minimize the amount of air beaten in, use medium-low speed on your hand-held or stand mixer to blend half the dry ingredients into the egg mixture. On the same speed, mix in half the milk or buttermilk. Mix in the remaining dry ingredients, then the remaining milk.

Scoop the batter into the prepared pan, tapping the pan on the counter to settle the batter and remove any large air bubbles.

Bake the cake until a cake tester inserted into the center comes out clean and the middle springs back when pressed lightly, 40 to 45 minutes. Cool for 20 minutes before turning out onto a serving plate.

While the cake is still warm, prepare the glaze. Melt the butter and blend in the honey and lemon peel.

Brush the glaze over the cake slowly, allowing it to soak in.

Cool completely before serving.

Tips from our Bakers

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Coconut Flour Lemon Cake



  • 1 cup coconut flour (I use THIS Brand)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 eggs, room temperature
  • 6 tbsp full fat coconut milk (I use THIS brand)
  • 6 tbsp lemon juice
  • 1 cup butter, ghee, or coconut oil, melted
  • 2/3 cup maple syrup or honey
  • 1 tsp vanilla extract
  • zest from 4 lemons
  • 4 egg whites, room temperature
  • one batch lemon curd (get recipe here)
  • 1 pint heavy whipping cream or coconut cream from 3 cans of chilled full fat coconut milk
  • 1 – 2 tablespoons of maple syrup or honey, if desired
  • berries


  1. Preheat oven to 350’F. Liberally grease two 9 inch round cake pans and line bottom of pans with parchment paper (like this) cut into circle to fit the bottom.
  2. In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
  3. In another bowl, whisk together 6 eggs, coconut milk, lemon juice, melted fat of choice, maple syrup/honey, vanilla, and lemon zest until foamy.
  4. Add wet to dry and mix well to combine.
  5. In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter. Pour evenly into prepared cake pans.
  6. Bake for 24-26 minutes, until toothpick inserted into center comes out clean and cakes are golden. Remove from oven and allow to cool completely to avoid melting your cream.
  7. WHIPPED CREAM: Using an electric mixer, beat the heavy whipping cream or coconut cream until light and fluffy. Add 1-2 tablespoons of maple syrup or honey, if desired.
  8. TO ASSEMBLE CAKE: place first lemon cake layer on plate or cake stand. Cover evenly with lemon curd and spoon whipped cream into center so you don’t get whipped cream overflow. Place second lemon cake layer on top and repeat lemon curd and whipped cream. Top with berries. Enjoy!


There is fine art to whipping and folding egg whites. It is helpful if you use a VERY clean bowl, make sure that no egg yolk gets into the whites, and use room temperature eggs. You read more HERE about it.

These easy healthy berry streusel bars combine two layers of almond oat streusel and one thick layer of berry filling. By skipping the butter, egg, and other dairy ingredients, these dessert bars are vegan. If using certified gluten free oats, they’re gluten free as well!

You can use homemade almond butter in these 6 ingredient dark chocolate almond butter cookies. They’re quick, easy, and ultra fudgy– a chocolate lover’s dream. (Confession: these are in my top 5 favorite cookies. No lie– they’re VERY good!)

Gluten-Free Lemon Lavender Honey Cake (Dairy-Free)

Published: Apr 1, 2021 · Modified: Apr 1, 2021 by Kristen Wood · Disclaimer: As an Amazon Associate I earn from qualifying purchases.

This post is sponsored by Naturacentric. All opinions expressed are my own.

Super easy, healthy and delicious Gluten-Free Honey Cake with notes of lavender and lemon. This rich and decadent cake (or mini-cakes!) is bursting with vibrant flavors and topped with a purple glaze for that extra special touch.

Naturacentric's Lavender Infused Honey! Throw in a splash of lemon and a pretty purple glaze, and you'll have yourself one special, flavorful cake that isn't too bad on the eyes either. I hope you find yourself as as enchanted as we are with this bake!

  • Rich, moist and flavorful.
  • Easy to make.
  • Packed with healthy, wholesome ingredients.
  • Has the perfect balance of floral and citrus notes.
  • Sweet and decadent but not overpoweringly sweet&mdashjust right.
  • Can be made as a large bundt-style cake, two regular cake layers or mini-cakes.
  • Gluten-free, dairy-free, nut-free, soy-free.

Step 2: Make flax eggs. Add flax eggs and remaining wet ingredients to the dry ingredients. Mix well.

Step 3: Fold in lavender buds (optional) and lemon zest.

Step 4: Grease cake pan or cake pans, pour in batter and bake. While the cake(s) is baking, prepare the glaze.

Step 5: Combine glaze ingredients. Mix well.

Step 6: When the cake(s) is done baking, gently remove from the pan(s) and let cool completely.

Step 7: When cake(s) is cool, drizzle with glaze. Let the glaze harden for a few minutes before serving. Enjoy!

💭 FAQ and Top Tips

Cake Sizes

This batter can be transformed into: 1 bundt-style cake, 2 regular layer cakes or approximately 30 mini-cakes. Times can be found in the recipe card at the bottom of this post.

Can I use regular eggs instead of flax eggs?

Yes! To use regular eggs: use 4 eggs, omit the flaxseed and use 3/4 cup water instead of 1 1/2 cups.

Can I use butter instead of oil?

Yes! If you are not on a dairy-free diet, feel free to swap out the oil for melted butter instead.

Psyllium Husk

You can omit psyllium husk if you do not have it on hand or do not like. I like the texture (and health benefits) it lends to baked goods. It adds some holding power as well as some added light fluffiness to the batter. But it can be omitted for a still-tasty cake!

How well does this cake store? How do I store it?

This cakes keeps well lightly covered at room temperature overnight, or about 24 hours. Any longer and I recommend storing in an airtight container in the fridge for up to one week. Serve cold or let sit at room temperature before serving.

🍯 More Gluten-Free Honey Infused Recipes

Recipe Summary

  • 1 (18.25 ounce) package lemon cake mix
  • 4 eggs
  • ¼ cup packed brown sugar
  • ½ cup flaked coconut
  • ¾ cup vegetable oil
  • ¾ cup apricot nectar
  • 1 teaspoon lemon extract
  • 1 cup confectioners' sugar
  • 2 tablespoons apricot nectar
  • 1 tablespoon vegetable oil

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.

Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake.

To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake.

The ingredients you'll need

You'll only need a few simple ingredients to make this tasty cake. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Eggs: I use large eggs in almost all of my recipes, this one included.

Butter: Unsalted butter. I love the flavor of creamy European butter!

Canned coconut milk: Make sure you use full-fat coconut milk. The low-fat doesn't taste very good.

Honey: I've been asked about using sugar or coconut sugar instead. I haven't tried that. But if you'd like to give it a try, you will likely need to add more coconut milk.

Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

Unsweetened shredded coconut: Make sure you don't use reduced-fat shredded coconut. It's too dry.

Coconut flour: An excellent flour substitute. Try to measure it by weight and not by volume. It's extremely absorbent, so every gram makes a difference.

Salt and baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.

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Honey cake is an iconic tradition of the Jewish New Year, and it&rsquos also an easy dessert you can make ahead of time. And when the cake is so moist and delicious, no one will ever even know that it is missing the wheat &mdash these recipes truly showcase how delicious, creative, and healthy gluten-free baking can be. While most of these recipes call for almond flour, there are a few that require 1:1 gluten-free baking flour or mixing a blend of your own.

The recipes below were created by the best gluten-free and paleo bakers out there. They celebrate bold flavors, new traditions, and creative approaches to living gluten-free. Whether you&rsquore avoiding gluten or not, these recipes are delicious ways to celebrate a sweet new year.

Gluten-Free Honey Almond Cake from The Nosher
This classic recipe calls for rice, millet, and almond flours, and it&rsquos sweetened with cubes of apple.

Gluten-Free Honey Almond Cake with Raspberries, Orange and Pistachio by Cookie + Kate
This almond-meal-based honey cake is as gorgeous as it looks. The sweetness of fresh raspberries and honey is amplified by the orange zest.

Gluten-Free Honey Cake by Elana&rsquos Pantry
Inspired by the chef&rsquos Long Island grandmother&rsquos traditional Rosh Hashanah cake, this paleo-friendly, gluten-free honey cake is exactly what you&rsquove been dreaming of. In this recipe, decaf coffee balances out the sweetness of honey and raisins.

Photo credit Vicky Cohen and Ruth Fox

Orange Honey Almond Cake from May I Have That Recipe
The sisters behind this showstopper were inspired by their fond memories of &ldquoTarta de Santiago,&rdquo a Spanish almond-flour cake they grew up with. For Rosh Hashanah they tweaked the classic recipe to include honey and pistachios.

Gluten-Free Honey Cake for Rosh Hashanah from Good For You Gluten Free
Try this recipe if you have some 1-to-1 gluten-free baking flour on hand &mdash it&rsquos a nice alternative to measuring out all of your individual gluten-free flours.

Spiced Honey Cake with Cream Cheese Frosting from Bon Appetit
Take your honey cake up a notch by topping it with buttery, creamy frosting. For a festive touch, add edible flours and fennel fronds.

Gluten-Free Honey Almond Cake with Pistachios, Strawberry + Hibiscus Rose Syrup from My Darling Lemon Thyme
The possibilities are endless with this elegant almond-based cake. Since strawberry season is long gone, try seasonal berries, peach slices, pomegranate seeds, or plums.

Honey Cake from The New Yiddish Kitchen
Deep flavors like black tea and bourbon serve as a perfect contrast to the honey, vanilla, and coconut sugar in this paleo honey cake. It&rsquos topped with a honey-sweetened coconut butter frosting so rich that no one will ever know it&rsquos sugar-free.

How to make gluten free coconut cake:

Toast. Place the coconut in a pan over medium-low heat and toast, stirring very frequently (almost constantly) to make sure it doesn’t burn. Once it becomes fragrant and golden, remove from the heat and place into a separate bowl.

Mix. Mix together the melted butter, sweetener, eggs and vanilla. Add the dry ingredients and mix until combined.

Fold. Fold in most of the coconut shreds, reserving about 1 tablespoon to sprinkle on top of the cake once it’s frosted.

Bake. Line a square pan with parchment paper and pour the batter in. Bake for 17 – 20 minutes until golden brown on top.

Cool. Allow the cake to cool for five minutes and then transfer to a cooling rack. Allow the cake to cool completely before you frost it.

  • You can use any type of oil: coconut oil, olive oil or vegetable oil.
  • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
  • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
  • You can replace the ground almonds (almond meal) with ground walnuts.
  • For a nut-free version: replace the ground almonds (almond meal) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
  • You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.


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  6. Daibar


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