Spring is in the air and Easter in this Sunday! For some reason spring and lemon seem to just go together. I think that it’s the freshness of the lemon that makes me think of spring. We went for a wonderful walk along the creek behind our house yesterday. You can just start seeing little bits of green popping up.

Lemon Cake with Lemon Cashew Icing

Everything starts to grow in the spring. Everything becomes new and fresh! Spring flowers are poking up out of the ground to show that all of nature is coming alive again! I see the dove and robins that will be mommas soon with their big bellys.

As I said, I really do associate lemon with the freshness of spring. Whether you are sharing this cake with your family at your Easter meal, or just having a piece with a friend, enjoy. Enjoy all that it and spring have to offer!

Lemon Cake with Lemon Cashew Icing


Lemon Cake With Lemon Cashew Icing (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free)

To make Lemon Cake:

1 1/2 gluten free flour mix

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. xanthan gum

1/4 tsp. sea salt

1/2 c. coconut oil

1/2 c. unsweetened apple sauce

2 eggs (or two gel eggs if vegan**)

juice from lemon (1/4c.)

zest from one lemon

1 1/2 c. xylitol (or desired granular sugar of choice)

Preheat oven to 350 degrees

In a small bowl, whisk together gluten free flour, xanthan gum, baking powder, baking soda and salt. Set aside.

In a larger bowl beat together coconut oil, apple sauce, eggs, and sugar. Then add dry mixture. Beat until smooth.

Pour batter into greased baking pan. Bake for 40-43 minutes for 9″x13″ pan or 26-30 minutes for 8″ pan or until tooth pick comes out clean.

Let cool and top with Lemon Cashew Icing. Recipe below.

To make Lemon Cashew Icing:

1 c. raw cashews soaked in water for at least four hours

juice from lemon (1/4c.)

zest from one lemon

1/8-1/4 c. water

Drain water from cashews. Place all other ingredients into high powered blender. Blend until very smooth adding extra water if necessary.

Lemon Cake with Lemon Cashew Icing

Frost your cake as desired. Keep remaining cake in a sealed container on the counter for up to two days. Freezes well.

Lemon Cake with Lemon Cashew Icing

**To make two gel eggs mix together 2 Tbsp. ground chia with 6 Tbsp. water. Let sit for five minutes. Add in when eggs are called for in recipe.

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Savoring Saturdays, Healthy Vegan Fridays, Sunday Fitness and Food

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20 comments on “Lemon Cake With Lemon Cashew Icing (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free)”

  1. This looks so good. I would do a different icing but the cake part looks just like any other cake.

    Do you think Jules GF flour would work and just omit the xanthin gum? Her flour already has it in it.

    • Thanks Charlotte. Yes, if you have a flour mix already containing xanthan gum, then omit it.

  2. This sounds delicious, Sandi! I’m going to be featuring it at this weekend’s Savoring Saturdays. Thanks so much for sharing it with us!

  3. Hi Sandi! This looks so delicious & I love the idea of using cashews in the frosting! Pinned 🙂 Thank you for joining the Sunday Fitness & Food Link-Up!!

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