Easy Frosted Cassava Flour Lemon Cake with Lemon Curd
This Cassava Flour Lemon Cake with Lemon Curd and Cream Cheese Frosting is light, moist, and bursting with fresh lemon flavor. Made with sour cream, applesauce, avocado oil, and naturally sweetened with cane sugar, it’s gluten-free, grain-free, and nut-free, making it perfect for special occasions like Mother’s Day or birthdays.
What is the difference between cassava flour and tapioca flour? Can I substitute them in cassava cake?
Cassava flour is made from the entire cassava root, while tapioca flour, also known as tapioca starch, is just the extracted starch. This difference gives cassava flour more fiber and a distinct texture, which is why the two aren’t interchangeable in recipes like cassava cake. Tapioca flour is much starchier and tends to create a denser texture, making it less ideal for cakes, which should be light and fluffy. Substituting tapioca flour for cassava flour can result in a heavier, more gummy cake. While tapioca flour is often swapped with arrowroot flour in some recipes, for cassava cake, sticking with cassava flour will ensure you get the best results — a light, tender, and flavorful cake. Even if you’re following a gluten-free, nut-free, and grain-free diet, you’ll love how cassava flour works in this recipe!
Why You’ll Love This Cassava Flour Lemon Cake Recipe
- Light and moist texture: Sour cream, applesauce, and avocado oil create a tender, fluffy cake.
- Bright lemon flavor: Fresh lemon juice and zest throughout the cake, curd, and frosting for a citrusy burst.
- Easy lemon curd: A foolproof recipe for a velvety, tangy filling that pairs perfectly with the cake.
- Perfect for special occasions: A gluten-free, grain-free, and nut-free cake everyone will enjoy, especially at celebrations like Mother’s Day or birthdays.
Ingredients & Substitutions
Here is everything you need to make the best-tasting lemon curd cake with cassava flour:
Cassava Cake:
Eggs: You can use flaxseed meal or chia seeds mixed with water as a vegan substitute. For each egg, use 1 tablespoon of flaxseed meal or chia seeds mixed with 3 tablespoons of water. Let it sit for a few minutes to thicken before using.
Sour Cream: You can also use whipped cottage cheese, plain greek yogurt, or ricotta cheese. This adds fat and moisture that improves the texture of the cake.
Cane Sugar: You can use any granulated sugar, including coconut sugar, brown sugar, refined sugar, or a sugar substitute like stevia or erythritol. Keep in mind that the flavor and texture may vary slightly.
Applesauce: This helps add flavor and moisture. Mashed bananas could also be used.
Avocado Oil: Any neutral-flavored oil, such as light olive oil, vegetable oil, or canola oil, can be used instead of avocado oil.
Lemon Juice: Lime juice or orange juice can be used as substitutes for lemon juice. I recommend freshly squeezed lemon juice over store-bought bottled lemon juice for the best citrus flavor. Meyer lemons will give you the sweetest flavor, but any variety of fresh lemons will work.
Almond Extract: You can use pure almond extract or imitation for additional flavor. You can also omit it if you are nut-free.
Cassava Flour: There are many different brands of cassava flour to choose from. Otto’s Cassava Flour and Bob’s Red Mill Cassava Flour are both excellent brands to use for best results. Cassava flour is the key ingredient in this recipe, so there’s no direct substitute that will give you the same texture and flavor. However, you can try using a gluten-free all-purpose flour mixture if you’re not specifically looking for a grain-free option.
Whipped Cream Cheese Frosting:
Cream Cheese: For a dairy-free option, you can use a dairy-free cream cheese alternative.
Whipped Cream: Use coconut whipped cream for a dairy-free version. You can also whip your own cream or use cool whip.
Powdered Cane Sugar: Substitute with powdered sugar made from coconut sugar or another sweetener of your choice.
Lemon Juice: Lime or orange juice can also be used.
Lemon Curd:
Eggs: This recipe requires whole eggs to set properly.
Butter: Use vegan butter or coconut oil for a dairy-free version.
Cane Sugar: Substitute with coconut sugar, brown sugar, or regular sugar.
Lemon Juice: Lime juice or orange juice can be used as substitutes for lemon juice. I recommend freshly squeezed lemon juice over store-bought bottled lemon juice for the best citrus flavor.
Tapioca Starch: This is also know as tapioca flour and is optional for a slightly thicker curd. Arrowroot starch, arrowroot powder, or cornstarch can also be used.
How to Make My Lemon Curd Cassava Flour Cake Recipe
Here are easy, detailed, step-by-step instructions for the best way to make this delicious lemon cake. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Lemon Curd
Zest and juice two lemons.
In a saucepan, whisk together the eggs, cane sugar, lemon juice, lemon zest, and tapioca starch. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 3-5 minutes.
Remove from heat and stir in the butter until it is thoroughly melted. Pour the warm curd through a mesh strainer into another bowl to remove any scrambled egg bits and pulp.
Step 2: Make the Cake Batter
Preheat the oven to 350°F (175°C) and grease an 8×8-inch square or round parchment-paper-lined pan. This recipe also makes two 6-inch round cake pans.
In a large bowl, whisk together the eggs, sour cream, cane sugar, applesauce, avocado oil, lemon juice, lemon zest, vanilla extract, and almond extract until well combined.
Add the dry ingredients, including cassava flour, baking powder, baking soda, and salt, and whisk until smooth. Pour the batter into the greased cake pan and tap the pan a couple of times to remove any air bubbles.
Step 3: Bake the Cake
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top of the cake starts to turn a light golden brown. Remove from the oven and allow to cool for a couple of minutes.
Poke holes in the cake with a spatula handle roughly 1 inch apart. Start spreading 1/2 of the lemon curd over the cake and gently smooth it into the holes. You may not need to use all the curd depending on how many holes you poke. Place the cake in the freezer or fridge until cool.
Step 4: Whipped Cream Cheese Frosting
In a mixing bowl with an electric mixer or stand mixer, beat the cream cheese until smooth and creamy.
Add the whipped cream, powdered cane sugar, lemon juice, and vanilla extract. Beat on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
Spread the frosting evenly over the cooled cassava cake. Refrigerate for at least an hour or until the frosting is set. Garnish with lemon zest and thinly sliced lemon wedges, and serve!
Helpful Recipe Notes
Eggs in Curd: Often, only the egg yolks are used in curd. I include the entire egg, which helps the curd cook faster and results in a naturally sweeter curd with just enough sugar.
Frosting Sweetness Level: Sample the frosting and more powdered sugar for a sweeter frosting. You can add a little more lemon juice for more lemon flavor.
Lemon Curd on Cake: Depending on how deep and how many holes you poke in the cake, you may or may not need to use the entire batch of lemon curd. Only pour enough curd to fill all the holes and create a thin layer on top of the cake. If the curd is too thick on top of the cake, it can cause the whipped cream cheese frosting layer on top of it to slide. You can refrigeration any remaining curd and enjoy it as a delicious lemon spread.
Serving Suggestions
Here are a few variations for a delicious cassava flour dessert with lemon:
Gluten-Free Lemon Drizzle Cake: Bake the cake in a loaf pan and drizzle with a lemon glaze or powdered sugar icing.
Lemon Blueberry Cake: Add 1 cup of fresh or frozen blueberries to the cake batter before baking. Serve fresh blueberries on top of the frosting.
Simple Syrup Glaze: Replace the lemon curd with a simple syrup glaze with fresh lemon for a lighter dessert.
Do you love cassava flour? Check out more of my easy and nutritious cassava recipes:
Easy Frosted Cassava Flour Lemon Cake with Lemon Curd
Ingredients
- 3 eggs
- 1/2 cup cane sugar
- 1/3 cup oil (avocado oil is my fave)
- 1/4 cup sour cream
- 1/4 cup applesauce
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 cup cassava flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Whipped Cream Cheese Frosting:
- 8 ounces cream cheese
- 2 cups whipped cream
- 1 cup powdered cane sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Lemon Curd:
- 2 eggs
- 1/2 cup cane sugar
- 1/4 cup butter
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon tapioca starch
Instructions
Lemon Curd:
- Zest and juice two lemons.In a saucepan, whisk together the eggs, cane sugar, lemon juice, lemon zest, and tapioca starch.Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 3-5 minutes. Remove from heat and stir in the butter until it is thoroughly melted.Pour the warm curd through a mesh strainer into another bowl to remove scrambled egg bits and pulp. Set aside until the cake is baked.
Cassava Flour Lemon Cake:
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch square or round parchment-paper-lined pan. This recipe also makes two 6-inch round cake pans.In a large bowl, whisk together the eggs, sour cream, cane sugar, applesauce, avocado oil, lemon juice, lemon zest, vanilla extract, and almond extract until well combined.Add the dry ingredients, including cassava flour, baking powder, baking soda, and salt, and whisk until smooth.Pour the batter into the greased cake pan and tap the pan a couple of times to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top of the cake starts to turn a light golden brown. Remove from the oven and allow to cool for a couple of minutes.Poke holes in the cake with a spatula handle roughly 1 inch apart. Start spreading 1/2 of the lemon curd over the cake and gently smooth it into the holes. You may not need to use all the curd depending on how many holes you poke. Place the cake in the freezer or fridge until cool.
- In a mixing bowl with an electric or stand mixer, beat the cream cheese until smooth and creamy.Add the whipped cream, powdered cane sugar, lemon juice, and vanilla extract. Beat at medium to high speed until the mixture is light and fluffy, for about 2-3 minutes.Spread the frosting evenly over the cooled cassava cake. Refrigerate for at least an hour or until the frosting is set. Garnish with lemon zest and thinly sliced lemon wedges, and serve!
Video
My new favorite cake, not too sweet and the lemon curd is so good!
Thank you, Anna! I’m so glad you love the curd, too 🙂
So delicious! The frosting is so light and has the perfect flavor. The best for a summer treat!
Thank you so much for the review, Allison!! I appreciate it 🙂
This cake is impressively fluffy and delicious for having a root vegetable in it haha, such a yummy gluten-free and nut-free dessert!
Hi Lauren, thank you so much for the review!! I’m so glad you like this recipe!
This recipe is so balanced in its flavors and sweetness, will make again!
Thank you for the review, Lauren!!
This cake is so mouth-watering good 🤤 I love anything lemon, so this is straight up my alley!
I’m so grateful to find a good lemon cake recipe with cassava flour finally. We just started using cassava flour a few months ago fo rmy daughters allergy. We tried a few different recipes but they turned out rubbery and dry. This cake is the opposite! The cream cheese frosting is amazing!!
Thank you so much for the review!! I was so excited when I was recipe testing to come up with this tender cake 🙂
I hope you love this recipe as much as I do!! It is light, moist and a delicious balance of sweet and tangy 🙂