Gluten-free Lemon Cake

Gluten-free Lemon Cake

This gluten-free lemon cake has a refreshing lemon flavor and a unique nutty texture thanks to the Tiger Nuts Flour and Sliced Tiger Nuts while remaining nut-free, gluten-free and grain-free!  Easy to make and stores well.   


  • 2 cups of Tiger Nuts Flour (sifted)
  • 1 cup of almond milk (or Tiger Nuts Milk or any plant-based milk)
  • 3/4 cup of granulated sugar (or sugar-substitute and can adjust based on preference)
  • 1/2 cup of olive oil (or Tiger Nuts Oil or melted coconut oil)
  • 4 large eggs
  • Zest of 2 lemons (organic, if possible)
  • 1/4 cup of lemon juice (freshly squeezed)
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of baking powder (gluten-free)
  • 1/4 teaspoon of salt
  • 1/2 cup of sliced tiger nuts (for mixing into the batter and garnish)
Optional: Powdered sugar for dusting or a simple lemon glaze (mix powdered sugar with lemon juice to desired consistency)


    1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour (using tiger nuts flour) a 9-inch round cake pan or a loaf pan.
    2. Mix Dry Ingredients: In a large mixing bowl, whisk together the tiger nuts flour, baking powder, and salt.
    3. Blend Wet Ingredients: In another bowl, beat the eggs and sugar until light and fluffy. Gradually add the olive oil or melted coconut oil, almond milk, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
    4. Combine Dry and Wet Mixtures: Slowly incorporate the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to ensure a light and fluffy cake.
    5. Fold in Tiger Nuts: Gently fold in half of the sliced tiger nuts into the batter.
    6. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the remaining sliced tiger nuts on top for a crunchy texture.
    7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with aluminum foil.
    8. Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with the lemon glaze before serving, if desired.

    Enjoy this gluten-free lemon cake for a special occasion or as a delightful treat to enjoy any day.

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