Easy Gluten-Free Lemon Snack Cake

This easy and delicious lemon snack or breakfast cake is a delightful treat for lemon lovers and those following a gluten-free diet.


- Yellow Cake Mix - Coconut Milk - Water - Coconut Oil

Preheat oven to 340 degrees Fahrenheit.  This lower temperature is ideal for GF flours.


Separate eggs, and set aside the white of only one (1) egg to whip into merengue.  Whip the three egg yolks until creamy in look and texture.


Mix well the cake mix, flour, milk, water, oil, zest, lemon juice and extract of choice until fully combined.


Fold in whipped egg yolk first, then fold in egg white.


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