May 7, 2014 By Leanne Vogel November 3, 2018
This vegan, grain-free and nut-free frosted lemon cake is sweet and buttery with a moist, yet dense texture. The cake batter is filled with fresh lemon and frosted with a lemon glaze that dries to a crusty shell around the cake.
It took me 8 solid hours to create this recipe. No stops, no pause. When I ran out of lemons, I texted a girlfriend to see if she could buy me a bag and bring ’em over.
I half thought of taking a picture of my kitchen (and myself) during the process, but decided against it. Every working surface was covered in bowls, spatulas, flours and measuring spoons. At about hour 4, I stopped using a tea towel to wipe off my hands and resorted to using my sweater. I don’t like aprons. They slow me down.
When I was adjusting the ingredients for what would be the last (perfect) batch, I knew then and there that I’d nailed it. It felt right.
And now, I can say to you with budding pride: This is the ONLY vegan, grain-free, nut-free lemon cake recipe on the internet right now.
I need a drink…. and maybe a piece of cake?
After I changed eating styles, watching Food Network (my all-time favorite TV channel) was torturous. It reminded me of all the foods I couldn’t eat anymore and how alone I felt in my healthy living journey.
I do not want you to feel the way I felt. No matter what your eating style, food allergies or sensitivities, I firmly believe that recipes can be re-networked to make them work for you.
Each month in 2014, I’ll be re-networking your favorite Food Network recipes into meals that are safe for you and your family.
In January, I made these Chocolate Crepes from Giada De Laurentiis.
In February, I made these Chicken Pot Pies from Ina Garten.
In March, I made this Classic Fried Chicken from Bobby Flay.
And for April (I’m a couple of days behind in the game), you voted for me to rework Ina Garten’s Lemon Cake recipe.
View nutrition information (once on page, scroll down)
The batter will be so much like real cake you’ll be all like, “Who swapped out the chickpea flour with all-purpose gluten-filled flour?”
My favorite part about this cake is the frosting.
Do it. Do it hard.
And then, because everyone loves lemon cake, it would be so super fantastic if you SHARED this post by using the sexy social media buttons below. Facebook it, Tweet it, Pin it. You know.
Which Food Network recipe would you like me to re-network in May?
Click a link below to cast your vote:
This entry was tagged: chickpea flour, lemon
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.