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Allergy-Friendly Lemonade Cake

Lemonade Cake crop1 [1]By Cybele Pascal

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!

Makes 12 ample servings
Free of: Gluten and all top allergens. 



  1. Preheat oven to 350° F. Generously grease a 9 x 13-inch pan with shortening.
  2. Combine rice milk, yogurt, lemonade concentrate, vinegar and zest in a small bowl. Set aside.
  3. Measure flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge. In a medium bowl, whisk flour mix with baking powder, baking soda, salt and xanthan gum. 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 for one minute more.
  5. Sift the flour mixture into the bowl of the stand mixer in three batches, alternating with the lemonade mixture, and mixing after each addition to combine. Transfer batter to the prepared pan, and use an offset spatula to even out.
  6. Bake in the center of the oven for 20 minutes, or until the cake begins to pull away from the pan sides, the top is golden, and a toothpick inserted into the cake comes out clean.
  7. Place pan on a cooling rack and let the cake cool completely. Spread frosting using an offset spatula.

*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Next: Lemonade Buttercream Frosting

Lemonade Buttercream Frosting

Frosts one 9×13-inch cake
Free of: Gluten and all top allergens.



  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.

Cybele’s Basic Gluten-Free Flour Mix

Makes 6 cups
Free of: Gluten and all top allergens.



  1. To measure flour and starches, use a large spoon to scoop flour into the measuring cup then level it off with a straightedge. Combine all ingredients in a gallon-size, zipper-top bag. Seal and shake to combine.
  2. Store in the refrigerator until ready to use.

Contributor Cybele Pascal is the author of three cookbooks, including the new Allergy-Free and Easy Cooking  [4]and The Allergen-Free Baker’s Handbook [5]. Visit her at cybelepascal.com [6].

For many more great recipes, subscribe [7] to Allergic Living magazine.

More Delectable Desserts:
Strawberry Shortcake Waffles
Triple Chocolate Brownie Cones [8]
Carrot Cupcakes with Dairy-Free Pineapple Cream Cheese Frosting [9]

First published in Allergic Living magazine.
To subscribe and get the magazine delivered right to your door, click here [10]