Allergy Friendly Lemonade Cake



Allergy-Friendly Lemonade Cake


Makes 12 ample servings

Free of: gluten and all top allergens


Tart, sweet and the perfect finish to a summer meal, get ready to fall in love with this old-fashioned cake.  It can be made a day in advance and lasts for several days, covered at room temperature, but good luck keeping it around that long!



¼ cup frozen lemonade concentrate, thawed

½ cup plain rice milk

¼ cup + 2 tbsp vanilla vegan yogurt (I like So Delicious coconut milk yogurt)

1½ tsp apple cider vinegar

1 tsp lemon zest

2¼ cups Authentic Foods GF Classical Blend or my Basic Gluten-Free Mix

¾ tsp xanthan gum

1⅛ tsp double-acting baking powder

1⅛ tsp baking soda

1⅛ tsp salt

1 cup + 2 tbsp sugar

½ cup + 1 tbsp dairy-free soy-free shortening

2¼ tsp vanilla extract

3½ tsp Ener-G Egg Replacer mixed with 4½ tbsp plain rice milk

1 recipe Lemonade Buttercream Frosting (recipe follows)



1.  Preheat oven to 350°F.  Generously grease a 9×13-inch pan with shortening.

2.  Combine lemonade concentrate, rice milk, yogurt and vinegar in a small bowl.  Add zest, and set aside.

3. Measure flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge. Whisk flour mix with xanthan gum, baking powder, baking soda and salt in a medium bowl. Set aside.

4. Add sugar and shortening to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes. Add vanilla and egg replacer mixture. Mix on medium speed 1 minute more.

5. Sift the flour mixture into the bowl of the stand mixer in three batches, alternating with the lemonade mixture, mixing after each addition to combine. Transfer batter to the prepared pan, and use an offset spatula to even out.

7. Bake in center of oven 20 minutes until the cake is starting to pull away from sides of pan, top is a lovely golden color, and a skewer or toothpick inserted into the cake comes out clean.

8. Let cool completely in pan on a cooling rack. Spread with frosting using an offset spatula.


Lemonade Buttercream Frosting


Makes enough to frost one 9×13-inch cake

Free of: gluten and all top allergens


¾ cup dairy-free soy-free shortening

Pinch of salt

¾ pound confectioners’ sugar (2¼ cup + 3 tbsp)

¼ cup frozen lemonade concentrate, thawed

¾ tsp vanilla extract

¾ tsp lemon zest


1. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and salt on medium speed for 2 minutes.

2. Add sugar in three batches, beating after each addition. It will be crumbly. Add lemonade concentrate, vanilla and zest. Beat on medium speed until smooth and fluffy, about 3 minutes.


Allergy-Friendly Lemonade Cake © 2013 by Cybele Pascal

This recipe first appeared in the Summer 2013 issue of Allergic Living Magazine

16 Responses

  1. Margie says:

    That is just what I need for Mother’s Day. Mom loves lemon. Thanks for another yummy recipe!

  2. Iratxe says:

    Hi Cybele!,
    Wow, it looks delicious!.
    Un beso,

  3. Hannah says:

    I made this cake this weekend for Mother’s Day (that’s the life of a food allergy mama, isn’t it- making our own special day treats!) and it was DELICIOUS! Non FA family members were impressed! My baking time was about 35 min though for a 9×13. Thank you, Cybele, for another amazing recipe! I use your cookbook and baking cookbook daily!

    • cybele says:

      Thanks so much for letting me know your family liked the cake! And thanks also for letting us know about your timing. Very helpful for others.

      all best,


  4. Deborah M says:

    This is the 2nd time we’re making this in a week. It was a big hit at our neighborhood 4th of July party. Thank you! We’re also working through your cookbooks as well, the chicken pot pie is a huge hit!

  5. Shannon says:

    When I asked my multi-food allergic son what kind of cake he would like for MY birthday, he replied “Lemon Poppy” (from your cook book). Then I remembered seeing this recipe and thought we’d give it a try. It was wonderful! We all love lemon, so it was an easy home run. The true test was when family members without food allergies had devoured the cake down to it’s last quarter. I saved the remaining lemonade concentrate in the freezer and will absolutely be making this again (a few times) before the summer is done! Thank you so much for the time and devotion you put into these recipes. They have truly been a life preserver for us in the quest to create normalcy for our son.

    • cybele says:

      Dear Shannon:

      Thank you so much for your comment! It’s always a joy to know that the recipes are being enjoyed!

      Happy rest of summer to you and yours.



  6. Melissa says:

    Hi Cybele,

    can I substitute the frozen lemonade concentrate with homemade lemonade? Any suggestions for proportions of lemons to sugar to water as a reasonable substitute?


    • cybele says:

      You can, but I’m not sure how much you’d have to reduce it. lemonade concentrate is almost like simple syrup, with lemon. I’d reduce the lemonade at a slow simmer till syrupy first. Hope that helps! There are all natural organic lemonade concentrates out there if you that helps too. all best,


  7. […] a lot of cake recipes often call for yogurt, like this Vegan Chocolate Bundt Cake or Allergen-Free Lemonade Cake (I highly recommend both of these cookbook authors by the […]

  8. Heather B. says:

    I made cupcakes with this recipe along with some fresh raspberry frosting. I baked them for 18 minutes (filled each tin 3/4 full), if that is helpful to anyone else. They were the best cupcakes I’ve had since having to give up multiple allergens – and my husband loved them too (no food allergies)! It was so nice having birthday cupcakes I could enjoy. Thank you for sharing your recipes!

    • cybele says:

      What a great idea! I will have to try them this way. Maybe TODAY! 🙂 Happy belated birthday.

      all best,


    • NSum says:

      Oh Hurray!!
      I came looking for lemon cupcakes and was just twiddling cooking times in my head for this recipe.
      If I hadn’t found this recipe I was going to try converting the lemon poppyseed bundt cake but was concerned about texture.

      Thank you both. Guess I better go shopping.

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