Sicilian Lemon Cake (Gluten-Free)

Light, aromatic, and perfect for coffee or brunch

🕒 Prep time: 10 min
🔥 Oven/Air fryer: 15–28 min
🍽️ Yield: 6–8 cupcakes or 1 small cake

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📝 Ingredients

2 eggs
½ cup almond flour
⅓ cup brown rice flour
1 tbsp coconut flour
3 tbsp sugar or honey
2 tbsp neutral oil or light olive oil
Zest of 1 Sicilian lemon
2 tbsp lemon juice
2–3 tbsp plant-based milk or water
1 pinch of salt
¼ tsp baking soda
1 tsp apple cider vinegar

Optional (recommended):
½ tsp vanilla extract

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👩🍳 Instructions

Preheat the oven or air fryer to 180°C (350°F).

In a bowl, whisk together the wet ingredients:
eggs + sugar/honey + oil + lemon juice + zest.

In a separate bowl, mix the dry ingredients:
flours + salt.

Combine the dry ingredients with the wet mixture until a smooth batter forms.

Gradually add plant-based milk or water until you reach a texture similar to:
👉 thick yogurt (not too runny, not too dense).

Stir in the baking soda.

Finally, add the vinegar — it will react and bubble — mix quickly.

Pour the batter into cupcake liners or a small baking pan and bake.

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💡 Tip

Let the batter rest for 3–5 minutes before adding the baking soda and vinegar.
This allows the flours to absorb the liquid, resulting in a softer texture.

👉 Once you add the baking soda and vinegar, bake immediately to preserve the rising effect.

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⏱ Baking Time

Cupcakes: 15–18 min
Small loaf pan: 22–28 min

👉 Toothpick test: if it comes out almost clean, it’s ready.

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🍯 Finishing Touch

As soon as the cake comes out of the oven, brush it with:

1 tbsp lemon juice
1 tbsp honey or sugar

✨ This keeps the cake moist, glossy, and beautifully fragrant.

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