FP Light Lemon Cake (Gluten, Dairy, and Sugar free)

FP Light Lemon Cake (Gluten, Dairy, and Sugar Free)

FP Light Lemon Cake (Gluten, Dairy, and Sugar Free)

Our daughter turned seven a few weeks ago and when I asked her what kind of cake she'd like, she replied, "I'd like a white and lemon cake...that's not too sweet!" This may sound unusual for a six-year-old, but we haven't had sugar in our house since before she was born and she'd rather have salty treats than "sugary" ones. Although she's never been a big desert eater, I wanted a birthday cake that she'd actually enjoy. Since we have a number of dairy allergies, I was also looking for a cake that was dairy free. I came up with this recipe and we were actually quite pleased with the end results. I used up the egg yolks to make a delicious lemon curd that I iced it with. The birthday girl actually ate a whole piece! Score!

I plan on making this cake again...especially in the spring when fresh strawberries are in season. Yummy!



  • 1/2 C. Oat fiber
  • 1/4 C. Almond flour
  • 1/4 C. Coconut flour
  • 1/2 t. Glucomannan powder
  • 3/4 C. Powdered sweetener of choice (I used a combination of erythritol and powdered stevia)
  • 14 Egg whites (Use yolks for lemon curd to drizzle on top.)
  • 1 and 1/2 t. Cream of tartar
  • 1/4 t. Salt
  • 1/4-1/2 C. Sweetener of choice
  • 2 t. Vanilla
  • 1 t. Lemon extract/flavoring


  1. Preheat oven to 375 degrees.
  2. Sift together the first five ingredients in a medium bowl. Set aside.
  3. In large glass bowl, beat the egg whites with an electric mixer on medium speed until foamy.
  4. Increase the speed to high and add the cream of tartar and salt.
  5. Beat until the egg whites form soft peaks.
  6. Add the 1/4-1/2 C. sugar substitute a little at a time, beating well after each addition, and beat only until the whites form stiff, glossy peaks.
  7. Add the vanilla and lemon extract and beat until just combined.
  8. Sift one-fourth of the flour mixture (the first 5 ingredients) over the egg whites and fold in with a rubber spatula.
  9. Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to over mix.
  10. Transfer the batter to an angel food cake pan.
  11. If necessary, run a table knife through the batter to remove any large air pockets and smooth the top.
  12. Bake for 35-40 minutes, until the top is golden brown and the cake pulls away from the side of the pan.
  13. Turn the pan upside down, and balance it on its neck or pan legs, or hang the tube upside down from the neck of a tall bottle or vase.
  14. Cool to room temperature.
  15. Turn the pan right side up.
  16. Run a knife around the edge of the cake and between the cake and the tube.
  17. Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake and lift off the pan.
  18. If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.
  19. Spread the top with icing or drizzle with lemon curd, and anything else you would like!


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10 Responses

  1. Esther Zeager says:

    Possible to email me the lemon curd recipe? Sounds yummy even tho I just had breakfast. Ha! I enjoy your thm recipes. Thanks! My sister, Edie Kemp, alerted me to this one.

  2. Duane & Cindy says:

    Sure, Esther! I will email it right away…

  3. Jackie says:

    Or could you post the lemon curd recipe here so we can all make it for on top of this delicious sounding cake?! 😉

  4. Angel says:

    This looks fantastic! If I wanted to use lemon juice instead of extract or flavoring, how much would you recommend?

  5. Duane & Cindy says:

    Yes, Jackie! Here is a link to the recipe. 🙂


  6. Cindy Mullett says:

    Thank you, Angel! I would try the same amount of lemon juice and add more as needed. But generally speaking, 1 t. lemon juice is equal to about 1/2 t. lemon extract.

  7. Heather says:

    How much of the lemon curd recipe do you spread over the cake to keep the dessert in FP territory?

  8. Cindy says:

    The lemon curd is filled with fats because of the butter and egg yolks, so the lemon curd is an S. You may want to use a raspberry or other berry sauce, if you want to keep it to a FP setting. The berry sauce recipe I use will be in the cookbook that I’m working on.

  9. Rae says:

    I was wondering about the flavor of the cake, was it a very tangy noticable lemon or a faint lemon? i am looking for something that will work for my Trim Healthy Mama and Sisters and Daddy, etc for my birthday this year so we can all enjoy it

  10. Cindy Mullett says:

    Hi Rae.
    I’d say this cake has a definite lemon taste. However, you can reduce the amount of lemon flavoring if you don’t care for as strong of a flavor. I do have a light angel food cake recipe in my cookbook that we like even more than this one. It has more of a neutral taste. ~Cindy

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Duane and Cindy Mullett
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Penrose, NC 28766
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