Gluten-Free Lemon Coconut Cake (Dairy-Free Recipe)

Gluten-free Lemon Cake with a touch of coconut is a bright spring and summer dessert that’s ideal for potlucks. It’s flavorful enough to enjoy on its own—no ice cream required.

Here is a lemon coconut bundt cake that is gluten-free, dairy-free, and free of tree nuts and peanuts. Despite the dietary restrictions, it delivers bright lemon and coconut flavor, a tender crumb, and a sweet-tangy lemon glaze that soaks into the cake for extra moistness. It’s an excellent option for anyone looking for a reliably tasty allergy-friendly lemon dessert.

I love baking for family, but sharing dessert with people who have food allergies is especially rewarding. I recently brought this cake to a church potluck where many attendees avoid gluten, dairy, or nuts. I wanted a dessert everyone could enjoy safely, so I made this bundt cake and pre-sliced it for easy, low-contact serving.

Ingredient notes and substitutions

• I used a nut-free all-purpose gluten-free flour blend (gfJules) that already contains xanthan gum. If your chosen flour blend includes xanthan or guar gum, omit the extra xanthan listed in the recipe. Good results depend on a fine, high-quality blend without bean flours.
• For the liquid, canned coconut milk worked well. If you are not avoiding dairy or nuts, you can substitute regular milk or nut milks depending on preferences and allergies.
• Coconut oil keeps the cake dairy-free. Organic vegetable shortening can be used as an alternative. Other oils may work but haven’t been tested in this recipe.
• If you love coconut, sprinkle shredded coconut on top before serving for extra texture and flavor.
• The lemon flavor comes from fresh lemon zest and juice. For best results, use fresh lemons rather than extracts.

This recipe is designed for a bundt pan. Because bundt pans vary in size and material thickness, baking times are given as a range—check for doneness with a toothpick rather than relying solely on the clock.

The lemon glaze adds sweetness and depth, and because it soaks in nicely, the cake is delicious served plain. For the potluck I pre-sliced the cake and arranged the slices on a two-tiered serving plate so guests could easily take a piece without handling the rest of the cake.

Leftover slices went home with a family from church who follow gluten-free and dairy-free diets, and I saved a few for my own family. At home we sometimes serve the cake with whipped cream if dairy is allowed, or with dairy-free whipped topping when needed. A tart berry ice cream would also pair wonderfully with the lemon flavor.

If you have extra lemons, consider other lemon-based dairy-free recipes as well, or adapt the cake to different pan sizes—just monitor the baking time until a toothpick comes out with only moist crumbs.

Gluten-free Lemon Coconut Cake Recipe

Yield: 18 slices

Gluten-free Lemon Coconut Cake {dairy-free}

This gluten-free lemon cake is a delicious choice to slice and bring to a party or potluck.

Prep Time
20 minutes

Cook Time
35 minutes

Additional Time
10 minutes

Total Time
1 hour 5 minutes

Ingredients

Cake:

• 2 1/4 cups (294 g) gluten-free flour blend*
• 1 tsp xanthan gum (omit if your blend already contains it)
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 4 eggs
• 2 cups sugar
• 1 tsp vanilla extract
• 2 Tbsp lemon zest
• 2 Tbsp + 2 tsp lemon juice
• 1 1/4 cups coconut milk (canned)
• 10 Tbsp coconut oil

Lemon Glaze:

• 1 1/2 cups powdered sugar
• 3–5 Tbsp fresh lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Grease a bundt pan thoroughly and set aside.
2. Whisk together the gluten-free flour, xanthan or guar gum (if needed), baking powder, and salt in a small bowl. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the eggs on medium speed for one minute.
4. With the mixer on low, slowly add the sugar. Increase to medium-high and beat until the mixture is light and fluffy.
5. Stir in vanilla, lemon juice, and lemon zest.
6. On low speed, gradually add the dry ingredients and mix just until combined.
7. Warm the coconut milk and coconut oil in a small saucepan over medium heat, whisking until the oil is melted and the mixture is uniform.
8. Pour the warmed coconut milk/oil into the batter and mix on low until smooth and thin.
9. Pour the batter into the prepared bundt pan. Bake at 350°F until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Depending on your pan, baking can range from about 35 to 60 minutes—check periodically with a toothpick.
10. Cool the cake in the pan on a wire rack for 5 minutes. Use a long, thin spatula or butter knife to gently loosen the edges, then invert the pan to release the cake onto the rack. Let the cake cool to room temperature or slightly warm.
11. For the glaze, whisk powdered sugar and fresh lemon juice in a small bowl until you reach your desired consistency. A thinner glaze soaks into the cake, while a thicker glaze stays more on the surface. Pour the glaze over the cooled cake; allow it to absorb and, if desired, repeat for a double glaze.

Notes

*I tested this recipe with gfJules and King Arthur Measure for Measure flour blends and recommend either. If your flour blend already contains xanthan gum, omit the extra xanthan called for here. Because bundt pans vary widely in size and material, check for doneness with a toothpick rather than relying solely on the bake time.

I hope you, your family, and your friends enjoy this gluten-free lemon coconut cake.