Grain-Free Limoncello Cake
This light and fluffy grain-free limoncello cake is delicious with its floral lemon flavor and delicate almond notes. Frosted with the limoncello icing, it’s just magic. Made with almond flour and tapioca flour it’s gluten-free.
Have you ever been in Italy during the summer sipping on a glass of ice-cold limoncello? Yeah… Me either, but it sure is a dream! And one day it is going to happen!
Until then, one of my favorite ways of using the liqueur, besides on vanilla ice cream and in drinks, is to bake with it!
This grain-free Limoncello cake is moist, fluffy and so delicious with its floral lemon flavor and delicate almond notes. Frosted with the limoncello icing, it’s just magic.
It’s simple and a big HIT in my family! My mom’s exact words were: this is way better than store-bought!
But now, let’s take a look at this gorgeous grain-free Limoncello cake.
What is Limoncello?
To make this gluten-free cake I’m using Limoncello. Now you might wonder, what is Limoncello?
Limoncello is a sweet Italian lemon liqueur that was first made about 100 years ago. It’s usually produced by steeping lemon zest in vodka until the oils are released. Sugar, or simple syrup, is then added for sweetness.
This is one of the most popular liqueurs in Italy and has now made its way outside of Europe.
You can read more about Limoncello here.
Adding this sweet lemon spirit to baked goods enhances the flavor of every ingredient, making the almond flavor come forward as well.
I’m thinking it’s kind of like making a vodka sauce. You can’t taste the alcohol, it is just there to intensify all the other flavors. This is probably why this grain-free Limoncello cake is magically good! I don’t bake with alcohol often, but this tastes DAMN good.
Is grain-free Limoncello cake healthy?
This deliciously moist and flavorful lemon cake is made with ingredients that are good for you. To make this cake healthier I have made some swaps from a traditional lemon cake.
Instead of using regular all-purpose flour, this grain-free recipe is made with almond flour and tapioca flour, making it completely gluten-free.
Using coconut oil instead of regular butter makes this cake dairy-free. It also helps with reducing the amount of saturated fat usually found in baked goods.
This grain-free limoncello cake is sweetened with honey. Yes, the limoncello is almost always made with cane sugar, but it’s such a small amount that it shouldn’t matter. To make this cake low-carb you can use keto-friendly liquid sweetener instead of honey.
Ingredient needed to make gluten-free lemon cake
All you need to make this moist and fluffy gluten-free lemon cake are only 10 ingredients that you most likely have at home already.
Grain-free Limoncello cake
- Eggs (room temp)
- Coconut oil (melted, room temp)
- Almond extract
- Almond flour
- Tapioca flour
- Baking soda
- Lemon zest
- Powdered sugar
- Shaved almonds
How to make grain-free Limoncello cake
Start with whisking together all the wet ingredients – eggs, limoncello, coconut oil, almond extract, and honey, in a large mixing bowl. Mix until well combined.
Then, in a separate bowl, combine the dry ingredients – almond flour, tapioca flour, and baking soda.
Now, gently combine the dry ingredients into the wet ingredients using a spatula.
Lastly, fold in the lemon zest from one lemon into the cake batter.
Pour the grain-free limoncello cake batter into a greased 8×4 loaf pan.
Bake at 350 F for 27-28 min or until a toothpick comes out clean (over bake could result in spongy cake).
Now, whisk together the ingredients for the icing – powdered sugar and limoncello. Wish until there are no lumps left and the icing is smooth.
Let the lemon loaf cool down for at least 30 minutes before pouring the icing over it.
Lastly, sprinkle some shaved almonds on top of the grain-free limoncello cake (optional).
How to serve the Italian lemon loaf cake
This moist and fluffy limoncello cake can be served in a variety of ways, but this is how I like serving it to my friends and family. Cut slices of the lemon cake and serve with
- Whipped cream
- Coconut cream
- Vegan cashew cream cheese frosting
- Vanilla ice cream and a drizzle of extra Limoncello
- Or just as is with tea or coffee
How to store the grain-free limoncello cake
Store the cake in an air-tight container either on the countertop for 2 days or in the fridge for 4 days.
YES, you can freeze it!
Slice up the lemon cake before freezing it and then wrap the slices individually for easy access when you are craving some cake – perfect for a nightcap dessert!
Defrost in the microwave for 10-20 seconds or for 30 minutes on the countertop.
Have you ever baked with alcohol before? If so, how did it go? Let me know in the comments below.
Other loaf cakes you should try baking
Get the recipe:Grain-Free Limoncello Cake
- 3 eggs, room temp
- 3 tbsp Limoncello
- ¼ cup coconut oil, melted, room temp
- 1 tsp almond extract
- 1/3 cup honey*
- 1 ½ cup almond flour, packed, 200g
- ¼ cup tapioca flour, 35g
- 1 tsp baking soda
- 1 lemon, zested
- 1/2 cup powdered sugar
- 3-4 tsp limoncello *
- Preheat the oven to 350F.
- In a large mixing bowl, whisk together all the wet ingredients – eggs, limoncello, coconut oil, almond extract, and honey. Mix until well combined.
- In a separate bowl, combine the dry ingredients – almond flour, tapioca flour, and baking soda.
- Gently combine the dry ingredients into the wet ingredients using a spatula.
- Fold in the lemon zest from one lemon into the cake batter.
- Pour the batter into a greased 8×4 loaf pan.
- Bake at 350 F for 27-28 min or until a toothpick comes out clean (over bake could result in spongy cake).
- Whisk together the ingredients for the icing – powdered sugar and limoncello. Wish until there are no lumps left and the icing is smooth.
- Let the lemon loaf cool down for at least 30 minutes before pouring the icing over it.
- Sprinkle some shaved almonds on top of the limoncello cake (optional).
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.