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May 4, 2014 by Leanne Vogel October 4, 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.
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian
Cane Sugar vs. Coconut Sugar – I used cane sugar for this recipe for a couple of reasons. First, coconut sugar is fairly dark and would have made this cake a caramel color which I did not want. Second, cane sugar is far less expensive and I knew I would have to test this recipe multiple times and didn’t want to use up coconut sugar.
Powdered Sugar – check out this powdered sugar that is less refined
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.