Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as a garbanzo bean flour) as that will result in a denser final texture.

Brown Rice Flour: I like adding a bit of brown rice flour for a bit more fiber and texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. Make sure to add it in if your gluten-free flour blend doesn’t already include it.

Baking powder: Since baking powder is the only leavening agent that will be used, make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Olive Oil: I used extra virgin olive oil, but you can use a lighter olive oil if you don’t want to taste to be overpowering.

Sugar: I used white sugar, but you can also use light brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar.)

Lemon Zest: Using freshly grated lemon zest will really make the citrus lemon taste shine.

Eggs: Eggs help to bind the ingredients together. I have not tried making this recipe without eggs, so I don’t know how it would turn out. However, if you are allergic to eggs, you can try using acquafaba or an egg-replacer instead.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use another non-dairy milk (such as cashew milk, rice milk, tigernut milk, light coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.

Lemon Juice: Fresh lemon juice will beat bottled lemon juice anytime, and since you need fresh lemons for the lemon zest, I recommend using freshly squeezed lemon juice.

Coconut Oil: I recommend using refined coconut oil (which has a more neutral taste) instead of extra virgin coconut oil (which has a stronger coconut smell and flavor). You may also use melted vegan butter instead. Alternatively, if you are not lactose-intolerant, feel free to use melted butter as well.

Powdered Sugar: Make sure to use powdered sugar (also known as icing sugar or confectioners’ sugar) as it is super fine and results in a creamy frosting. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Storing: To store, cover the cake with plastic wrap or place in an airtight container and then store in the refrigerator for up to 5 days.

This post was originally published in 2013, but has been republished to include clearer step-by-step instructions as well as recipe notes and substitutions.