Photo of a golden brown pound cake topped with lemon slices with two white slices of cake next to it on top of brown baking paper

Gluten-Free Vegan Lemon Pound Cake

This Gluten-Free Vegan Lemon Pound Cake is easy to make, super moist and perfectly tangy!
Course Dessert
Cuisine American
Keyword gluten-free lemon cake, healthy vegan lemon cake, vegan lemon pound cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 302kcal
Author Rhian Williams


  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 230 ml (1 cup) plant-based yogurt (I used coconut yogurt but you can use any other plant-based milk)
  • 4 tablespoons (4 tablespoons) lemon juice
  • 2 tablespoons (2 tablespoons) lemon zest
  • 8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
  • 1 teaspoon (1 teaspoon) vanilla extract
  • Pinch (Pinch) of salt
  • 150 g (1 1/4 cup) ground almonds (almond meal) *
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons (2 heaped teaspoons ) baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon (1/4 teaspoon) bicarbonate of soda (baking soda)


  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the yogurt to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder and bicarbonate of soda
  • Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry
  • Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
  • Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
  • Once out the oven, leave to cool completely before cutting
  • Keeps covered in the fridge for up to a few days - best reheated in the toaster!


*You can alternatively use almond flour


Calories: 302kcal | Carbohydrates: 33g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Sodium: 40mg | Potassium: 77mg | Fiber: 3g | Sugar: 15g | Vitamin C: 8.7mg | Calcium: 123mg | Iron: 1.3mg