This Chocolate Lemon Cake is light with a mild citrus tang while still being rich and decadent. The flavors blend together in a harmonious way; one isn't overpowering the other. It's not a common flavor combination but if you love lemon and chocolate this cake is an elegant combination of the two! If that wasn't enough, it's of course gluten free, nut free, eggless and easily vegan!
I know what you're thinking, Chocolate Lemon Cake?! Yes. It truly is a mild combination that blends flavors together beautifully. Also, this cake is super simple to make and mixes up with just a whisk!
Love cakes with fruit? Try my Gluten Free Lemon Cake, Strawberry Red Velvet Cake, Eggless Strawberry Cake and Blueberry Crumb Cake!
Reasons to Love this Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan).
- Soft & Fluffy- This cake is super soft and delicious like my Gluten Free Birthday Cake.
- Lemons- This cake batter needs about 3 medium size lemons just like in my Lemon Sugar Cookies.
- Chocolate Fudge Frosting- This chocolate fudge frosting is the best!
Ingredient Notes
For the Cake
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Milk of choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick.
- Lemon- This cake batter has lemon zest and lemon juice.
For the Frosting
- Butter/Vegan Baking Stick- Make sure to use room temperature and not melted. Melted will make the frosting runny and it won’t even be fixed by putting it in the fridge.
- Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
- Water- This frosting uses water instead of milk!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Vegan
- Use a gluten free flour that’s free from dairy.
- Only use a non dairy milk of choice.
- Use vegan baking sticks in the frosting and chocolate drip.
- Read the label on your chocolate chips and sprinkles to ensure they’re gluten free, nut free and vegan.
For All Purpose Flour
- Use 2 ¼ packed cups of AP flour (294 grams)
- Use 1 ½ cups milk of choice
- Use ½ cup vegetable oil
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Lemon Cake
Here are the step by step instructions to make this cake!
Step 1: Prepare the Lemons
Make sure you wash and dry them.
Then zest all 3, and juice 2. You should have 2 tablespoons of zest and ¼ cup of lemon juice.
Step 2: Whisk Together the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda, lemon zest and salt. Set aside.
Step 3: Mix Together the Wet Ingredients and Brown Sugar
In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil, lemon juice and the vanilla.
Step 4: Add the Wet Ingredients into the Dry
Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula.
Step 5: Scoop the Batter
Using a spatula, divide the batter equally between two greased and parchment lined 8 inch cake pans; smooth the tops with a butter knife.
Step 6: Bake the Cakes
Bake the cakes in the center rack at 350 degrees Fahrenheit for 35 minutes until golden on top and slightly springy when carefully touched.
Remove cakes from the oven and let them cool in the cake pans.
Step 7: Cut the Cakes
Once the cakes have cooled completely, take them out of the pans and slice them in half horizontally to create 4 thinner layers of cake.
If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.
Make the Frosting
Step 1: Cream the Butter/Vegan Baking Stick
In the large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter or vegan baking stick until smooth and creamy. About 2 minutes.
Step 2: Add in the Vanilla
Add in the vanilla and beat until combined.
Step 3: Whisk the Cocoa Powders
If using two types of cocoa powder, put them in a bowl and whisk to combine.
If using only one type of cocoa powder, skip this step.
Step 4: Add in the Remaining Ingredients
With the mixer on low speed, slowly add in the confectioners’ sugar, the mixed cocoa powders and the water. Beat until combined, creamy and smooth.
Assemble the Cake
Step 1: Divide the Frosting
Separate the frosting into 5 equal sections.
Step 2: Frost One Layer
Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
Step 3: Repeat the Process
Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
Step 4: Frost the Top and Sides
Once you get to the top layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat.
Use an icing spatula to frost a super thin layer on the top and the sides. This is a semi naked cake.
Step 5: Chill
Pop the entire cake in the fridge uncovered for 15 min so it is more stable to work with.
Decorate the Cake
Step 1: Make the Ganache
When the cake has only 5 minutes left to chill in the fridge, start making the ganache.
Place the chocolate chips and butter or vegan baking sticks in a heat safe bowl.
Heat them in the microwave in 10 second increments, stirring after each time until the chocolate chips and butter/vegan baking stick are fully melted and incorporated.
Step 2: Do the Ganache Drip
Spoon almost all the liquid ganache on top of the cake.
Push the ganache around to the edges of the cake using an icing spatula. You want it to drip down the sides.
Work quickly; the cold cake will stop the ganache from dripping too much.
Step 3: Make Swirls
Put the remaining frosting into a piping bag.
Make swirls all around the edge of the top of the cake.
Step 4: Add Decorations
Sprinkle some gluten free/nut free/vegan yellow sprinkles on top of the frosting swirls.
I also love to put some lemon slices just for decoration and some lemon zest.
Expert Baking Tips
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the cake tins, gently smooth the tops with a butter knife.
- Use Real Fresh Lemons- I know it's tempting to use store bought lemon extract for this cake, but please do not. The cake will have a chemical taste if you don't use fresh squeezed lemon juice.
- Prep the Lemons Ahead of Time- Before you begin the recipe, make sure you prep your lemons. Take 3 medium size lemons and wash and dry them. Use a zester and zest all 3 lemons. Then cut 2 of the lemons in half and juice them, making sure there are no seeds. You should end up with about 2 tablespoons of zest and ¼ cup fresh squeezed lemon juice.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your cake too chalky dry and bitter.
- Cream the Butter or Vegan Baking Stick for the Frosting- You could technically put all the ingredients in the bowl together and beat them at the same time. However, this can leave chunks of butter or vegan baking stick throughout the frosting. Your best bet is to beat the softened butter/vegan baking stick first until it is smooth and creamy for about two minutes. Then beat in all the other ingredients.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make this cake and frosting the night before and assemble it in the morning.
If making the cake the night before, take the two cakes out of the cake pans, let them cool completely then wrap them foil and place them in a zip top bag in the freezer.
In the morning, take them out of the freezer and let them come to room temperature (still wrapped in foil) on the counter, prior to assembly.
Yes this recipe makes 18 cupcakes.
Bake them at the same temperature for 24 minutes until tops are golden and springy when gently and carefully poked.
Yes! You can make the frosting the night before.
Store it in a bowl covered with plastic wrap in the fridge.
When ready to use, bring the frosting to room temperature and rewhip if you want to regain that creaminess.
Yes. If you use lemon extract, the cake will have a chemical taste.
No you don't but keep in mind your cake will have a very mild lemon flavor.
No! It's totally up to you.
Yes. Sadly I cannot test the recipe due to celiac disease, but these are the changes I would make:
- Use 2 ¼ packed cups of AP flour (378 grams)
- Use 1 ½ cups milk of choice
- Use ½ cup vegetable oil
Storing and Freezing
Storing
Since gluten free and eggless baked goods are best the first day, we want to try to keep this chocolate lemon cake as fresh as possible.
Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge.
This is if you will be eating all the slices the next day.
Also, I would remove any lemons on top of the cake prior to wrapping the slices. They can make the icing very wet.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft.
Warm each slice in the microwave for 10 seconds if need be.
Freezing
If not eating all the extra slices in the next day, take the slices wrapped in foil and in the zip top bag and freeze them.
I would remove any lemons on top of the cake prior to freezing. They can make the icing very wet when they defrost.
You can keep the slices frozen for up to 30 days.
When ready to eat, leave the slices out on the counter for 2 hours prior to eating or until the cake is room temperature and soft.
Warm each slice in the microwave for 10 seconds if desired.
Other Lemon Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Chocolate Lemon Cake
Ingredients
For The Cake
- 2 ¼ cups gluten free flour (I use a 1:1 gf flour with xanthan gum)
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons lemon zest (from about 3 medium lemons)
- 1 ¾ cups milk of choice
- ½ cup light brown sugar , packed
- ¼ cup lemon juice (from about 2 medium lemons)
- ½ cup plus 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
For The Frosting
- 1 ½ cups unsalted butter or vegan baking sticks, room temperature
- 7 cups confectioners' sugar
- 2 cups cocoa powder I use 1 cup of Dutch or Natural Unsweetened and 1 cup of Dark
- 1 cup water
- 4 teaspoons pure vanilla extract
For The Chocolate Drip
- ¾ cup chocolate chips
- 6 tablespoons unsalted butter or vegan baking stick
Instructions
For The Cake
- Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
- Wash and dry the lemons. Then zest all 3, and juice 2. You should have 2 tablespoons of zest and ¼ cup of lemon juice.
- In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, lemon zest and salt. Set aside.
- In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil, lemon juice and the vanilla.
- Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick.
- With a spatula, scoop half the batter into one pan and the other half into the other pan. Smooth the tops with a butter knife.
- Bake cakes in the center rack for 35 minutes.
- Let them cool in the pan and then transfer to a cooling rack.
- Once the cakes have cooled completely, we are going to cut them in half horizontally. Now we will have 4 thin layers of cake.
For The Frosting
- In a large bowl of an electric mixer or using a hand held mixer, beat the softened butter until it is smooth and creamy. About 2-3 minutes.
- Add in the vanilla and beat until combined.
- Whisk both cocoa powders together in a small bowl.
- With the mixer on low speed, slowly add in the half the confectioners’ sugar, cocoa powders and water and beat until combined and smooth and creamy.
- Add in the second half of the ingredients and beat until smooth.
Assemble The Cake
- Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
- Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
- Once you get to the top layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat.
- Use an icing spatula to frost a super thin layer on the top and the sides. This is a semi naked cake.
- Pop the entire cake in the fridge uncovered for 15 min so it is more stable to work with.
Decorate The Cake
- When the cake has only 5 min left in the fridge, make the ganache.
- Place chocolate chips and butter or vegan baking sticks together in a heat safe bowl. Microwave them together in 10 second increments, stirring after each time, until the chocolate chips and butter are fully melted and incorporated. This will take a few min.
- Immediately take the cake out of the fridge. Spoon almost all the liquid ganache on top of the cake. Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides. Work quickly because the cold cake will quickly stop the ganache from dripping too much.
- Put the rest of the frosting in a piping bag and make swirls all around the edge of the top of the cake.
- Sprinkle some gluten free/nut free/vegan yellow sprinkles on top of the frosting swirls if desired.
- I also love to put some lemon slices just for decoration and some lemon zest.
Notes
Storing
Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge. This is if you're eating the extra slices the next day. Also, I would remove any lemons on top of the cake prior to wrapping the slices. They can make the icing very wet. When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. Take out of foil and warm each slice in the microwave for 10 seconds if need be.Freezing
If not eating all the extra slices in the next day, take the slices wrapped in foil and in the zip top bag and freeze them. I would remove any lemons on top of the cake prior to freezing. They can make the icing very wet when they defrost. When ready to eat, leave the slices out on the counter for 2 hours prior to eating or until the cake is room temperature and soft. Remove from foil and microwave for 10 seconds if need be. You can keep the slices frozen for up to 30 days.For Vegan
Use a gluten free flour that’s free from dairy, non dairy milk, vegan baking sticks, vegan sprinkles and chocolate chips.Cocoa Powder
If you only have 1 type of cocoa powder on hand, use dutch or natural unsweetened. DO NOT use all dark.For AP Flour
I cannot test this recipe due to celiac disease but these are the changes I would make:- Use 2 ¼ packed cups of AP flour (294 grams)
- Use 1 ½ cups milk of choice
- Use ½ cup vegetable oil
Kim
If not serving right away (~5-10 hours), can I store this in the fridge? What do you advise?
Lee
Yes! If not serving right away, store in the fridge under a cake dome if possible or you can frost a thin layer, let the frosting harden and the loosely cover in foil and then frost the rest when it's closer to serving time. Hope that helps!
Sheetal
How to customise this cake to use only almond flour? Any help would be much appreciated
Lee
Sadly my son is severely allergic to nuts so I can never test this out. I read on the blue diamond website that for every 1 cup of flour, you need to use 1.5 cups of almond flour. Since this recipe has 2.25 cups of flour, you would need 3 1/4 cups plus 2 tablespoons of packed almond flour. Hope this helps.
sarah bush
I used Bob's Red Mill gluten free flour, which doesn't contain almonds - we're nut free in our house too, and my sister is egg free, dairy free and wheat free. this was her birthday cake and was insanely delicious!
Lee
Thanks so so much!
Terry Crawford
I’m not much of a baker but this cake was very easy with the step by step instructions.
Lee
Thanks so much! So glad!
Nancy
I made this cake and it came out great. The combination of both flavors was magnificent ! My family and friends loved it!
Lee
So glad! Thanks!