Gluten Free and Dairy Free Lemon Cake Recipe

There are many recipes today that avoid using flour and dairy for gluten free and dairy intolerances. This cake is delicious and definitely one of my favourites as it is beautifully light and moist.

Lemon is such a versatile ingredient you can use in an array of dishes and often works with desserts and when paired with the rhubarb compote here it is the perfect match. The two flavours of lemon and rhubarb compliment each other really well and show off a vibrant colour when presented alongside each other.

This cake is great for an afternoon treat or to delight your guests as a simple, light pudding to end a meal.

Cake ingredients:

  • 3 free range eggs, separated
  • 100g caster sugar
  • 80ml vegetable oil
  • ½ tsp bicarbonate of soda
  • 1 lemon, juice and zest
  • 90g polenta
  • 90g ground almonds


  • 1 lemon, juice
  • 3 tbsp sugar
  • 2 tbsp water

Rhubarb compote:

  • 200g rhubarb
  • 20g caster sugar
  • 2 tbsp water

Flourless Lemon Cake 4


  1. Preheat oven to 180 degrees. Prepare and line a 21” cake tin with greaseproof.
  2. Whisk the egg whites gradually and add the sugar, a tablespoon at a time until you get stiff peaks.
  3. In a separate bowl, stir the yolks, vegetable oil, bicarbonate of soda, lemon juice and zest, polenta and ground almonds. Mix together until well combined.
  4. Add a large spoonful of egg whites into the almond mix and mix together. Then continue folding in the whites to the mixture.
  5. TIP: I used a large spoon to evenly add the egg white mixture to the almond mix.
  6. Pour the batter closely into the prepared tin and cook for 30-35 minutes.
  7. Pour all the ingredients for the syrup into a small pan and stir over a medium and cook until the sugar has dissolved. Boil and then simmer for 30 seconds.
  8. Once the cake is cooked, remove from the oven and cool for 10 minutes before pouring the syrup over it.
  9. With the cake still in the tin, pierce a few holes into the top with a skewer. Pour the syrup over the cake and let it sink in. Leave to cool fully.
  10. Cut the rhubarb into 2cm chunks and place in a saucepan with the sugar and water. Heat them all together on a medium heat until the rhubarb is soft. You can leave the pan on the heat for a few minutes at a time, but stir to ensure rhubarb doesn’t stick to pan or burn.
  11. Carefully remove the cake from the cake tin and dust the top with a generous amount of icing sugar.
  12. Remove the rhubarb compote from the heat and enjoy!