Gluten Free Sourdough Discard Lemon Cake

If you have gluten free sourdough starter discard than this Gluten Free sourdough discard lemon cake will become one of your favourite desserts as it's easy to make and super delicious. The sourdough and almond flour adds to it's nice texture and gives it an extra flavour and moisture.


15 min


40-50 min


10-12 peoples


For the cake

1 cup (140 g) superfine white rice flour

1 cup (100 g) almond flour

1/4 cup (30 g) tapioca starch

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 cup (150 g) sugar

2 tablespoons finely grated lemon zest

2 tablespoons (50 g) honey

3 large eggs

200 g unfed sourdough starter (mine is made with brown rice flour)

1/2 cup (110 g) rice bran oil, plus more for greasing

1/4 cup (55 g) freshly-squeezed lemon juice

For the glaze

1/4 cup (50 g) sugar

1/4 cup (55 g) freshly-squeezed lemon juice

Note:  If you don’t have sourdough starter just substitute it with 100g water, 100g brown or white rice flour


Note: If you don’t have sourdough discard just substitute it with 100g water and 100g white rice flour
  1. Preheat your oven to 180. Place your oven rack on the lower third half of the oven. Grease your loaf pan with olive oil or pan spray.
  2. In a small bowl, stir together the brown rice flour, almond flour, tapioca starch, salt, and baking soda. Make sure to break up any lumps from the almond flour.
  3. In a large bowl, rub the sugar and lemon zest together until it smells fragrant and the sugar feels sandy.
  4. Whisk in the honey, eggs, sourdough starter, rice bran oil, and lemon juice until smooth.
  5. Add the dry ingredients into the wet and whisk until you have a smooth and pourable batter. Pour into the prepared pan and bake for 45 to 50 minutes until a toothpick inserted in the middle comes out clean.
  6. Let the cake cool completely in the pan, then invert onto a platter.
  7. Meanwhile, make the glaze by heating the sugar and lemon juice together in a small saucepan over medium heat. Cook until the sugar dissolves, but do not let it boil too long. Immediately, brush the top of the cake with the warm glaze letting it drip over the sides.
  8. Slice the cake and serve. Store the cake tightly wrapped in the fridge for up to 3 days.