Lemon Mint Cake – Gluten Free, Dairy Free, and Sugar Free

Hi there!

We are growing lots of herbs in our garden. And guess which herb is already spreading?
Yes, it is MINT. Mint really grows like weed but I don’t mind them cuz I love the smell of mint in our garden. Also Mint gives so much flavor to dressing, marinate, drinks, and dessert!

When I was looking at our weedy mints this morning, I wanted to use them to bake a cake today. I surfed through the recipe sites and landed to Giada de Laurentiis Lemon Mint Cake! It had great rating and looked pretty easy.

But of course, I have to modify the recipe cuz I am working really hard to cut Wheat based flour as much as possible. Also we are trying to cut sugar in our diet. Instead, we use more honey and agave nectar and we love it.

So, I read through the recipe and reviews (Reviews often give me good ideas of ingredients substitution), and modified the recipe to fit our diet!

Here is my version of Lemon Mint Cake GF/DF/SF!

Lemon Mint Cake Slice - GF/DF/SF

Lemon Mint Cake – Gluten Free, Dairy Free, and Sugar Free


Vegetable Oil for greasing
Almond Flour for dusting
Parchment Paper for line the pan

For Cake:
3 Eggs, separated, at room temperature
1/2 cup Agave nectar
1/4 cup Vegetable oil
1/4 cup chopped Mint
2 tablespoons Lemon juice (One Lemon / One Meyer Lemon)
1 tablespoon Lemon zest (One Lemon / One Meyer Lemon)
1 cup Almond Flour

For Syrup:
1/3 cup Agave nectar
1/4 cup Water
1/4 cup Lemon juice (One Lemon / One Meyer Lemon)
1 tablespoon Lemon zest (One Lemon / One Meyer Lemon)
1 tablespoon Orange Liquor


Preheat oven to 350 F. Oil and Almond flour 9-inch round cake pan.
I recommend you to put the parchment paper on the bottom & side of round cake pan.

For the cake:
1. In a medium size bowl, with an electric mixer, beat the Egg Whites till stiff peaks.

2. In a separate large bowl, beat the Vegetable oil, Agave nectar and Egg Yolks. Add the chopped Mint, Lemon juice and Lemon zest. Add the Almond flour and mix until combined.

3. Slowly add 1/3 of the Egg White mixture into #2 mixture. With a rubber spatula, fold in another 1/3 of the Egg White mixture and repeat one more time.

4. Pour #3 mixture into the prepared cake pan and bake for 35 minutes until a toothpick inserted into the middle of the cake comes out clean. Let the cake cool at least 10 minutes before moving to the platter.

For the syrup:

1. In a small saucepan, combine Agave nectar, Water, Lemon juice, and Lemon zest over medium heat about 5 minutes.

2. Remove the pan from the heat and add Orange Liquor. Let the syrup to cool, about 20 minutes.

Lemon Mint Cake - GF/DF/SF

When you serve the slice of cake, you drizzle this decadent syrup 🙂

This is light, fresh, and perfect Summer cake!

Mrs. H

Gluten Free Almond Flour Brownie

My inner monster made me bake Gluten Free Brownie tonight. I could use Coconut Oil to bake this Brownie completely Gluten Free and Dairy Free but I used Butter for this recipe… so this is not Dairy Free. (PS. I not GF or DF.)

I have a go to Gluten Free Brownie recipe by using a can Black Beans. But I wanted to use nuts flour. And I always have Almond Flour in my pantry, I decided to make Almond Flour Brownie. You can use Sugar for this recipe but I used Agave. This brownie is moist, nutty, and YUMMY! Here is the recipe!

Almond Flour Brownie - Gluten Free

Almond Flour Brownies

• 3/4 cup Almond Flour
• 1/4 teaspoon Salt
• 2 tablespoons Unsweetened Cocoa Powder
• 1/2 teaspoon Baking Powder
• 1/2 cup Sugar OR 1/4 cup Agave Syrup
• 3 large Eggs
• 1 teaspoon Vanilla
• 1 teaspoon instant Espresso Coffee Powder
• 1/2 cup Butter OR 1/2 cup Coconut Oil
• 3/4 cup Chocolate Chips
• 1/4 cup chopped Walnuts

1. Preheat your oven to 350 degrees.

2. Mix together the Almond Flour, Salt, Cocoa Powder, and Baking Powder and set aside.

3. In a separate bowl, melt together a scant 1/2 cup Chocolate Chips with the Butter.

4. While the Chocolate is melting, beat together the Eggs, Sugar OR Agave Syrup, Vanilla and Espresso Coffee Powder.

5. Slowly pour the melted Chocolate and Butter into the Egg/Sugar or Agave mixture while whisking until fully combined. ***Mixed them slowly so that you won’t made chocolate scramble egg***

6. Pour the Chocolate mixture into the dry ingredients and mix well.

7. Pour the batter in the greased 8 x 8 pan. (I used canola oil)

Before Baking - GF Almond Flour Brownie

8. Sprinkle the top with the remaining 1/2 cup Chocolate Chips and 1/4 cup chopped Walnuts, and gently press it into the batter.

9. Bake for 30 minutes and check to see a toothpick poked into the center comes out clean. If it’s not done yet, cover the edge of brownie with a piece of foil and bake another 10 to 15 minutes.
Like this:

GF Brownie Edge Covered by Foil

10. Let these cool completely before you cut them and serve!

Perfection! - GF Almond Flour Brownie

Try this recipe! Enjoy!!

Mrs. H