Gluten-free Weekend Citron

Gluten-free and almost sweetener free! Can enjoy with the whole family for a few days as it tastes even better the next day.



Ready In:

50 minutes


285 calories

Good For:

Dessert / Snack

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About This Recipe

By: Noriko Shindo

I bought some organic and chemical-free lemon. That got me too excited. After 2 tries, I think I have the perfect Weekend Lemon Cake that you can enjoy with everyone in your family (babies included). You can omit the sugar entirely but that would probably only be tasty for the baby unless you opt for the maple syrup instead. If you like icing, I have added a suggestion on how to make (I don’t like it so I make it without the icing).


  • 60ml Lemon Juice
  • 4 Tablespoons Lemon Zest (2-3 lemons)
  • 120g Applesauce
  • 60ml Rice oil
  • 2 mashed bananas (or 120ml maple syrup – in which case, omit the coconut sugar)
  • 1 Tablespoon Vanilla Extract
  • 200g Almond Flour
  • 150g Brown Rice Flour
  • 50g Coconut sugar
  • 2 Teaspoons Baking Powder



With the help of the bananas, this recipe gives you a good boost in fibre and potassium – helping your gut and cardiovascular health. Also nice to know it has about 5g protein per slice. 

  • Dietary Fiber (helps lower blood cholesterol and aids with constipation) 13% 13%
  • Protein (helps strengthen bones, heart, and muscles) 9% 9%
  • Potassium (supports blood pressure, cardiovascular health, bone & muscle strength) 6% 6%

Step by Step Instructions


Pre-heat the oven to 180c. Mash the bananas in a large bowl and add the rice oil, lemon juice, lemon zest, vanilla extract, applesauce, and (if you’re using) maple syrup. Mix until smooth.


In the same bowl, add in the coconut sugar, almond flour, rice flour, and baking powder, and mix until you have no dry floury bits left.


Put in a loaf tin and bake for 10 min at 180c. Cover with foil and bake for another 30min until you can stick a toothpick inside and pull it out clean.


Cool on a rack.


If you want icing, melt 2 tablespoons coconut oil with 1 tablespoon maple syrup, and 2 tablespoons lemon juice, and drizzle on cake after the cake has fully cooled. Then, pop in fridge for at least 10 min.


It is counter-intuitive, but this cake tastes better the next day rather than hot out of the oven! Enjoy!

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