Gluten Free Lemon Cake


I made this cake for my Dad’s birthday and it was a huge hit!


  • 8 large eggs, separated
  • 2 tsp of Cream of Tartar
  • 1/2 cup of Extra Virgin Oil (Olive or Coconut)
  • 6 T of Pure Maple Syrup (or Raw Honey)
  • 1/2 cup of Coconut Flour
  • 1/2 tsp of Baking Soda
  • 1/4 tsp of Salt
  • Zest and Juice of 1 Lemon
  • 6 Drops of Lemon Essential Oil


  1. Mix all ingredients except egg whites and Cream of Tartar and set aside.
  2. Whip egg whites and Cream of Tartar with an electric mixer until they form stiff peaks.
  3. Gently fold batter into egg whites until well incorporated.
  4. Pour equal amounts of batter into two greased 8-inch cake pans.
  5. Bake cakes at 350 degrees for 30 minutes.
  6. Allow cakes to cool and remove from pans.
  7. Frost cakes with Lemon Cream Cheese Frosting (Cream Cheese, Confectioner’s Sugar, Lemon Extract, and Yellow Food Coloring – optional).
  8. Enjoy!

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