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Gluten-Free Lemon Drizzle Cake

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Gluten-Free Lemon Drizzle Cake

With a delicious burst of tart lemon flavor and a moist and delicate crumb, this Gluten-Free Lemon Drizzle Cake recipe is a classic dessert that can be enjoyed for any occasion.

Gluten-Free Lemon Drizzle Cake

Main Ingredients For Gluten-Free Lemon Drizzle Cake

  • Sugar

  • Lemon Zest

  • Softened Butter – I used non-dairy.

  • Eggs

  • All Purpose Flour – I use Bob’s Red Mill’s gluten-free all purpose flour.

  • Almond Flour – adds protein and moisture to the cake. 

  • Baking Powder

  • Salt

  • For the lemon drizzle you’ll need powdered sugar and lemon juice

Tips When Making Lemon Drizzle Cake

  • Add poppy seeds: Mix in 1 tablespoon of poppy seeds to the batter just after mixing in the dry ingredients. 

  • How do I know when the lemon drizzle cake is done? The cake should be golden brown on the outside. Insert a toothpick into the center and it should come out clean or with just a few crumbs.

  • How do I store the lemon drizzle cake if there are leftovers? Store the cake in an airtight container at room temperature for up to 3 days.
Gluten-Free Lemon Drizzle Cake
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Gluten-Free Lemon Drizzle Cake

5 from 1 vote
Recipe by Samantha Course: DessertsCuisine: BritishDifficulty: Medium
Servings

8

servings
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

With a delicious burst of tart lemon flavor and a moist and delicate crumb, this Gluten-Free Lemon Drizzle Cake recipe is a classic dessert that can be enjoyed for any occasion.

Ingredients

  • 1 Cup Sugar

  • 2 Tablespoons Lemon Zest

  • 1 Cup Softened Butter (non-dairy)

  • 4 Large Eggs

  • 1/4 Cup Milk (or non-dairy milk)

  • 3 Tablespoons Lemon Juice

  • 1 3/4 Cups Gluten-Free All Purpose Flour

  • 1/2 Cup Almond Flour

  • 2 Teaspoons Baking Powder

  • 1/4 Teaspoon Salt

  • For the lemon drizzle:

  • 1 Cup Powdered Sugar

  • 1/4 Teaspoon Lemon Juice

Directions

  • Preheat oven to 350° Fahrenheit and line a loaf pan with parchment paper.
  • Mix together the sugar and lemon zest in a large bowl. Add in the butter and use either a hand or stand mixer to beat until pale yellow.
  • Beat in one egg at a time, before adding in the milk and lemon juice. Mix until combined.
  • In a separate bowl, mix together the gluten-free all purpose flour, almond flour, baking powder, and salt.
  • Slowly fold flour mixture into butter mixture until just combined, do not overmix.
  • Transfer batter to prepared loaf pan and bake for 1 hour, or until a toothpick inserted down the center comes out clean. Let cool in pan for 10 minutes before removing and placing on a wire rack to cool the rest of the way.
  • While the lemon cake cools, make the drizzle by whisking together all ingredients in a small bowl.
  • Once cake has cooled completely, spoon lemon drizzle over top. Leave drizzle to set for about 10-15 minutes before slicing and enjoying.

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30 Minutes or Less

Gluten-Free Pumpkin Pancakes (Dairy-Free Option)

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These gluten-free pumpkin pancakes taste like Fall thanks to its warm pumpkin spices. They’re easy to make, fluffy, and perfect for a quick morning breakfast. Drizzle with maple syrup or use some of my suggested toppings for even tastier pumpkin pancakes!

Gluten-Free Pumpkin Pancakes

Pancakes are seriously one of my fav breakfast foods, and since Fall season is underway, I felt like it was appropriate to share my gluten-free pumpkin pancake recipe with you all! They are fluffy, sweet, warm, and especially delicious with maple syrup drizzled on top. What’s not to love?!

MAIN INGREDIENTS NEEDED TO MAKE Pumpkin Pancakes

  • Oat Flour or Gluten-Free Flour: The choice is yours, but I like to use Bob’s Red Mill Gluten-Free 1:1 Baking Flour. If you do not have a gluten sensitivity, you can use regular flour.

  • Brown or Coconut Sugar: Just a bit of brown sugar provides the perfect level of sweetness to the pancakes! You can also use coconut sugar for an even healthier option.

  • Baking Powder & Baking Soda: The baking powder is what helps to make these pancakes super fluffy! 

  • Pumpkin Spice: If you do not have pumpkin spice you can try making your own pumpkin spice by blending nutmeg, allspice, cinnamon, and ginger. 

  • Pumpkin Puree

  • Milk: I use almond milk, but you can use whichever non-dairy or dairy milk you prefer.

  • Egg

  • Coconut Oil

  • Lemon Juice

  • Cinnamon

  • Salt

What Toppings Go Best With These Gluten-Free Pumpkin Pancakes?

  • Maple Syrup (you could add chopped bacon bits to this, too)

  • Chocolate Chips

  • Coconut Whipped Cream

  • Nutella

  • Cinnamon-Spiced Apples
Gluten-Free Pumpkin Pancakes (Dairy-Free Option)
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Gluten-Free Pumpkin Pancakes (Dairy-Free Option)

5 from 1 vote
Recipe by Samantha Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

These gluten-free pumpkin pancakes taste like Fall thanks to its warm pumpkin spices. They’re easy to make, fluffy, and perfect for a quick morning breakfast. Drizzle with maple syrup or use some of my suggested toppings for even tastier pumpkin pancakes!

Ingredients

  • 1/2 Cup Pumpkin Puree

  • 1 Cup Almond Milk (or regular)

  • 1 Whole Egg

  • 2 Tablespoons Coconut Oil (melted)

  • 1 Tablespoon Lemon Juice

  • 1 Cup Oat Flour or Gluten-Free All-Purpose Flour

  • 3 Tablespoons Coconut Sugar or Brown Sugar

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Pumpkin Pie Spice

  • 1/2 Teaspoon Baking Soda

  • 1/2 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

Directions

  • Whisk together the pumpkin puree, milk, egg, coconut oil, and lemon juice in a large bowl.
  • In a separate bowl, mix together the flour, sugar, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt.
  • Add the flour mixture into the pumpkin mixture and stir until fully combined.
  • Heat griddle or skillet with a drop of coconut oil. 
  • Pour ¼ cup batter into skillet and cook until puffy and bubbling around the edges, around 2 minutes. Flip pancake and cook for another 30 seconds or until cooked through.
  • Continue cooking process with remaining batter, keep cooked pancakes warm in the oven then serve immediately.

Recipe Video

Notes

  • Storage: Store any leftover pancakes in an airtight container. You can store them in the fridge for up to 3 days, or in the freezer for up to 3 months. 

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Desserts

Cinnamon Rolls (Gluten-Free)

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Gluten-Free Cinnamon Rolls

My gluten-free cinnamon rolls recipe creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls can also be made dairy-free!

Maybe I just have a sweet tooth, but I don’t know if there’s anything better than freshly baked cinnamon rolls fresh out of the oven! These gluten-free cinnamon rolls are tender, soft, sweet, fluffy and taste absolutely incredible.

MAIN INGREDIENTS NEEDED TO MAKE Gluten-Free Cinnamon Rolls

  • Gluten-Free Bread Flour

  • Yeast – You’ll need to get your hands on some active dry yeast which will give a beautiful rise to these cinnamon rolls.

  • Eggs

  • Milk & butter – I used non-dairy but if you don’t want dairy-free rolls, just use regular milk and butter!

  • Sugar & Powdered Sugar – I used regular white sugar, but see “Tips” section for alternatives.

  • Cinnamon

  • Baking Powder

  • Vanilla Extract

TIPS & Adjustments When MAKING THIS Gluten-Free Cinnamon Rolls RECIPE

  • Want to make these cinnamon rolls vegan? You can try using silken tofu, flax eggs or powdered egg replacers instead of regular eggs!

  • The secret to super tender cinnamon rolls is room temperature butter beaten into the dough. This technique works best if the butter is very soft.

Gluten-Free Cinnamon Rolls
5 from 1 vote

Gluten-Free Cinnamon Rolls

This gluten-free cinnamon rolls recipe creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls can also be made dairy-free!
Print Pin Rate
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 9 servings

Ingredients

For the dough:

  • 1 cup warm milk 110 degrees Fahrenheit
  • 2 1/4 teaspoonts active dry yeast
  • 1/4 cup sugar
  • 1 egg plus 1 egg yolk at room temperature
  • 3 cups gluten-free bread flour plus more for rolling
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the filling:

  • 1/4 cup butter softened
  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon

For the cream cheese frosting:

  • 1/2 cup cream cheese softened
  • 2 tablespoons butter softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract or vanilla bean paste

Instructions

  • Start by warming your milk in a medium bowl to about 110° Fahrenheit. Do this in either the microwave for about 30-40 seconds, or over low heat on the stove for 2 minutes.
  • Once milk is warm, add the active dry yeast, sugar, and melted butter. Give it a gently whisk to combine, then let that sit for a couple minutes while you continue on with the recipe.
  • To the bowl of an electric mixer fitted with the dough hook attachment, add the gluten-free bread flour, baking powder, baking soda, and salt. Turn the mixer on low until the dry ingredients are combined.
  • With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Once the wet and dry ingredients are almost completely combined, add in the egg and egg yolk. Continue mixing to incorporate the eggs into the dough.
  • Once the eggs are incorporated, turn the mixer on high speed and mix the dough for 5 minutes, until the dough is smooth and comes together in a ball.
  • Generously flour a work surface with the gluten-free bread flour, then press the dough on top of the flour and press/roll into a 13×19-inch rectangle. Add the filling by spreading the softened butter over the dough in an even layer. Then, evenly sprinkle the brown sugar on top of the butter and the cinnamon on top of the brown sugar.
  • Carefully take the long end and roll the dough up into a tight log. Slice the log into 7-8 cinnamon rolls, each about 3 inches thick.
  • Then, place the cinnamon rolls in a greased 9×9-inch baking dish and tightly cover the dish with plastic wrap. Place the rolls in a warm place (by a window, in a proving drawer, in the oven with the light on, etc) to rise for about 1 hour.
  • After the hour is up, remove the plastic wrap from the baking dish and preheat your oven to 350° Fahrenheit. Once the oven is hot, bake the cinnamon rolls for 25-30 minutes or until they’re golden brown on top.
  • Remove the rolls from the oven and let them cool while you make the icing.
  • To make the cream cheese frosting, add the cream cheese, butter, powdered sugar, and vanilla extract to the bowl of an electric mixer and beat until it’s smooth and fluffy. Spread the frosting on top of your cinnamon rolls and ENJOY!

Notes

 
  • Storage: These rolls will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.

OTHER HEALTHY FALL Dessert RECIPES

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30 Minutes or Less

Vegan Pumpkin Muffins (Gluten-Free)

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Vegan Pumpkin Muffins

These vegan pumpkin muffins are just bursting with Fall flavors and spices! My GF pumpkin muffins recipe boasts a moist center and a tender golden top. Perfect for impressing your guests over the holidays this year.

Vegan Pumpkin Muffins

These vegan pumpkin muffins are so moist and full of pumpkin spice flavor! Unlike traditional pumpkin muffins made with lots of sugar and oil, these are made with simple, healthy ingredients and are super fast to make.

MAIN INGREDIENTS NEEDED TO MAKE Vegan Pumpkin Muffins

  • Oat Flour – Adds whole-grain flavor, fiber, and protein, while making the crumb tender and fluffy. I always use oat flour from Bob’s Red Mill!

  • Baking Soda & Powder – Add lift and helps the tops of the muffins brown. 

  • Cinnamon & Nutmeg – Adds a yummy Fall spice taste to these muffins. If you want, you can replace the cinnamon with pumpkin pie spice.

  • Pumpkin Purée  – The pumpkin purée can be replaced with sweet potato or butternut squash purée.

  • Coconut Sugar – I always try to use coconut sugar instead of refined because it is just soo much healthier for you! It has a lower glycemic index (35) than white sugar (60 to 65), meaning it doesn’t spike your blood glucose.

  • Almond or Peanut Butter

  • Flax Eggs – Eggs help these gluten-free pumpkin muffins bake up extra fluffy. Since I made these vegan, I used flax eggs.

  • Apple Cider Vinegar

  • Vanilla Extract

  • Fine sea or kosher salt – Makes the flavors pop.

ADJUST THIS RECIPE TO YOUR DIET

  • Gluten: You can use plain flour or whole wheat flour instead of the gluten-free oat flour I use in this recipe.
  • Sugar: You can swap any granulated sugar for the coconut sugar (date sugar, maple sugar, or granulated white or brown sugar).

TIPS FOR MAKING THIS Pumpkin Muffins RECIPE

  • You can add chocolate chips, raisins or dried cranberries to the batter.

  • If you want to make these extra fancy, add pumpkin seeds, whipped coconut frosting, maple syrup or honey on top.
Vegan Pumpkin Muffins (Gluten-Free)
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Vegan Pumpkin Muffins (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: Breakfast, Snacks, DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

300

kcal
Total time

30

minutes

These vegan pumpkin muffins are just bursting with fall spices! My GF pumpkin muffins recipe boasts a moist center and a tender golden top. Perfect for impressing your guests over the holidays.

Ingredients

  • 2 Cups Oat Flour

  • ½ Teaspoon Baking Soda

  • ½ Teaspoon Baking Powder

  • 2 Teaspoons Cinnamon

  • ½ Teaspoon Nutmeg

  • ¼ Teaspoon Salt

  • 2 Flax Eggs

  • 1 cup Pumpkin Puree

  • ½ Cup Coconut Sugar

  • ¼ cup almond butter or peanut butter

  • 1 Tablespoon Apple Cider Vinegar

  • 1 Teaspoon Vanilla Extract

Directions

  • Preheat oven to 350° Fahrenheit and line a muffin pan with muffin liners.
  • Mix together the oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  • In a separate bowl, mix together the flax eggs, pumpkin puree, almond or peanut butter, coconut sugar, apple cider vinegar, and vanilla extract.
  • Pour wet ingredients into dry ingredients, then mix until combined.
  • Transfer about ¼ cup batter into each muffin mold and sprinkle with chopped nuts or pumpkin seeds if you’d like.
  • Bake pumpkin muffins for 20-25 minutes or until a toothpick inserted down the center of one comes out clean.

Recipe Video

Notes

  • Storage: Store these at room temperature or the fridge if you prefer, sealed for up to 2 days.

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Desserts

Gluten-Free Cinnamon Streusel Coffee Cake (Dairy-Free)

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Gluten-Free Cinnamon Streusel Coffee Cake

Learn how to make this deliciously soft and buttery gluten-free coffee cake with a cinnamon filling and streusel crumb topping. This recipe also includes a dairy-free option, making it a treat something everyone can get excited about!  

Gluten-Free Cinnamon Streusel Coffee Cake

This gluten-free coffee cake recipe so easy to make and such a perfect breakfast or brunch recipe on the weekend. Serve a big slice with a hot cup of coffee for a breakfast treat!

While there are a few different parts to this recipe — the coffee cake, streusel, and filling — they are all very quick to make.

MAIN INGREDIENTS NEEDED TO MAKE Gluten-Free Cinnamon Streusel Coffee Cake

  • 1:1 Baking Flour – I used Bob’s Red Mill 1-to-1 Gluten Free Baking flour in this recipe.

  • Butter – I used non-dairy butter. Consider using unsalted butter to control the salt content in this recipe.

  • Eggs – A common pantry item, you only need 3 large eggs for this.

  • Milk – I used non-dairy, but any milk can work with this.

  • Vanilla Extract – I use this in almost all my baked goods recipes because it enhances all the other flavors in the recipe.

  • Cinnamon – This wouldn’t be a cinnamon streusel coffee cake without the cinnamon!

  • Brown Sugar – This will be used for the streusel topping.

ADJUST THIS RECIPE TO YOUR DIET

  • Add dairy: I used non-dairy butter and milk, but it’s totally fine to use regular dairy products too.

  • Add Gluten: You can try using all purpose flour instead of the gluten-free version. However, flours like almond flour or coconut flour have not been tested in this recipe.

TIPS FOR MAKING Gluten-Free Cinnamon Streusel Coffee Cake

  • I like to line my baking dish with parchment paper for easy removal of the coffee cake from the pan after baking. 

  • You can make the filling and streusel ahead of time. Just store in the refrigerator until ready to use.
Gluten-Free Cinnamon Streusel Coffee Cake (Dairy-Free)
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Gluten-Free Cinnamon Streusel Coffee Cake (Dairy-Free)

5 from 1 vote
Recipe by Samantha Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

300

kcal
Total time

1

hour 

Learn how to make this deliciously soft and buttery gluten-free coffee cake with a cinnamon filling and streusel crumb topping. This recipe also includes a dairy-free option, making it a treat something everyone can get excited about!  

Ingredients

  • For the cake:

  • 3 cups gluten-free 1:1 baking flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 ½ cups sugar

  • 1 cup butter, melted (I used non-dairy butter)

  • 3/4 cup milk (I used non-dairy milk)

  • 3 eggs

  • 1 tablespoon vanilla extract

  • For the filling:

  • ¼ cup sugar

  • 1 tablespoon gluten-free 1:1 baking flour

  • 1 teaspoon cinnamon

  • For the streusel topping:

  • 1 cup gluten-free 1:1 baking flour

  • 1 cup brown sugar

  • ½ cup butter, softened (I used non-dairy butter)

  • 1 teaspoon cinnamon

Directions

  • Preheat oven to 350° Fahrenheit and grease a 9×9-inch cake pan.
  • In a large bowl, mix together the gluten-free flour, baking powder, and salt.
  • In a separate bowl, whisk together the sugar, butter, milk, eggs, and vanilla extract.
  • Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined.
  • Add all filling ingredients to a bowl and mix together.,
  • Then, add all streusel topping ingredients to a bowl and mix together until crumbly.
  • Transfer half of the batter to the cake pan, then evenly pour the filling over the top.
  • Follow that layer with the remaining cake batter before topping the whole thing off with an even sprinkling of the streusel topping.
  • Bake for 45-50 minutes or until a toothpick inserted down the center of the cake comes out mostly clean. Remove from pan and cool on a wire rack before slicing and serving.

Recipe Video

Notes

  • Storage: Store cooled coffee cake covered at room temperature up to 2 days.
  • Be sure to cool this one at least 30 minutes to let it set and be easier to cut and serve.

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OTHER GLUTEN-FREE DESSERTS

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