Sugar Free Lemon Cake (Dairy Free, Paleo and Keto!)
I’ve got an easy to make, sugar free lemon cake recipe for you, and it’s filled with sweet, tart and lots of refreshing notes. The sugar free vanilla buttercream takes this lemon cake over the edge, and I’m so happy to report that it is dairy, free paleo, and keto!
Servings Prep Time
12-16 20minutes
Cook Time
35minutes
Servings Prep Time
12-16 20minutes
Cook Time
35minutes
Ingredients
Cake
Frosting
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line (2) 7-inch springform or regular cake pans with parchment paper circles. Spray the sides and parchment lightly with oil and set aside.
  2. In the bowl of a stand mixer or in a large bowl using a hand mixer, whisk together the wet ingredients (except for water) for 1 minute until creamy throughout.
  3. Sift in the dry ingredients and using a spatula, fold thoroughly until smooth throughout. Your batter will be quite thick at this point. Add in a little bit of warm water at a time until your batter has reached a thick but pourable consistency (about 1/4 to 1/2 cup.)
  4. Pour the batter evenly amongst (2) 7-inch cake pans. Tap the cake pans aggressively on the counter to release excess air bubbles. Bake for 30-35 minutes until edges are brown and the center has set. You can test this by lightly pushing your index finger into the center. If it slowly springs back at you, the cake is ready. If it leaves an indent, keep cooking.
  5. Keep an eye on the edges of the cake. If you notice them starting to turn brown before the center of the cake has set, turn the head down to 300 degrees Fahrenheit for the remainder of the time in the oven.
  6. Remove from the oven and let cool in the pans completely. Carefully remove from the pans by running a knife along the edges and inverting them onto a wire rack. While the cakes are cooling, prepare the buttercream.
  7. In a stand mixer with a paddle attachment or using a large bowl and an electric hand mixer, add in palm shortening and powdered sugar. Mix on medium high until smooth throughout. Add the rest of the ingredients except for the coconut oil and mix for about 1 minute. Slowly drizzle in coconut oil while turning the mixing speed up to high. You may need a tablespoon more to reach your desired consistency depending on the other brands of products you have used, but I got the perfect texture with only 3 tablespoons.
  8. Once the cakes have cooled, layer with buttercream in between and enjoy.
Recipe Notes

Be sure to find a super fine almond flour like: Bob’s Red Mill. You want it to be this consistency so the cake doesn’t feel dense and raises well with a nice crumb!

You can substitute ghee for coconut oil, avocado oil or grass-fed butter. Be sure it is melted but not hot.