Lemon Cake (gfree and paleo-ish)

paleo baking mixThis Lemon Cake was made possible by one of my new discoveries. I just recently stumbled upon Bob’s Red Mill Paleo Baking Flour and had to try it! It’s a perfect option for those looking for Paleo-friendly all-purpose flour. Paleo Baking Flour combines nut flours and root starches to make a flour that can be used to bake the same goodies you’d use traditional flour for, including cookies, cakes, pancakes, pizza crusts and more.

Ingredients listed on the bag : Almond flour, Arrowroot Starch, Organic Coconut Flour, Tapioca Flour

I made this cake with a homemade whipped cream using honey. If dairy isn’t your thing, this Lemon Cake can be made in a bigger cake pan, muffin tin, or bundt pan to enjoy with your favorite coffee or tea! I made mine in a 6-inch round “smash pan”…I had purchased it for my Instant Pot ~ it’s a perfect fit, by the way, as I found out when writing my book, I Love My Instant Pot!

Lemon Cake (gfree and paleo-ish) #cavegircuisine

Lemon Cake (gfree and paleo-ish)


  • 3.75 cups Paleo Baking Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup honey
  • 3/4 cup coconut palm shortening, melted
  • 2 tablespoons fresh lemon zest
  • 4 tablespoons fresh lemon juice
  • 2 cups heavy whipping cream
  • Enough honey or coconut palm sugar for desired sweetness
  • 2 teaspoons lemon zest


  1. Preheat oven to 350 degrees F. Grease 2, 6-inch cake pans. (If you use muffin tins or a different sized cake or bundt pan, just make sure to adjust your cooking time and check the cake center with a toothpick to ensure doneness).
  2. In a small bowl, combine flour, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together eggs, vanilla, honey, coconut palm shortening, lemon zest, and lemon juice.
  4. Add flour mixture to wet mixture. Spoon batter into prepared cake pans.
  5. Bake for 25-30 minutes until center is set.
  6. Transfer cakes to a cooling rack and let cool for 10 minutes. Flip onto cooling racks and let cool completely!
  7. In the meantime, make the optional whipping cream. Beat cream until medium peaks form. Slowly add sweetener, 1 teaspoon at a time, and lemon zest. Taste as you go to obtain desired sweetness. Beat until firm.
  8. Lengthwise, cut each cake in half. (You will have a total of four layers). Frost each layer with the sweetened cream mixture. I actually piped rosettes with the whipped cream (for the pretty factor) using Wilton’s Tip 1M, but you do you!
  9. Refrigerate until ready to serve.
  10. Enjoy!

Print Friendly




Leave a Reply

Your email address will not be published. Required fields are marked *

Connect with Facebook


You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


FREE recipes sent directly to your inbox...

...never miss a post!