This lemon cake bark doesn’t require any baking. It is just 4 ingredients and doesn’t require any wheat flour, eggs, dairy, butter or oil. It is easy to prepare and stores well. It can also be easily customized.
A stack of Lemon Cake Bark

This bark tastes like zesty soft lemon cake topped with chocolate. It is so easy to prepare and no baking is involved.

Ingredients

  • Lemon juice
  • Almond flour
  • Maple syrup
  • White chocolate

Lemon juice: The lemon cake is flavored with fresh lemon juice, giving the cake a zesty lemon flavor. You can also add a little lemon zest as well, though you can skip the zest if you are short on time and the bark will still have a good lemon flavor.

Almond flour: Superfine almond flour is used instead of all purpose flour so that the cake layer does not need to be baked. Make sure to use superfine almond flour and not regular almond flour which isn’t fine enough.

Maple syrup: Maple syrup is used to sweeten the cake and help bind the almond flour. You can also use honey or another liquid sweetener as a substitute.

White chocolate: The bark is coated with melted white chocolate. You can also use dark, semisweet or milk chocolate if you don’t like white chocolate, but I find that the bark tastes more cake-like with the addition of the white chocolate.

How to Make Lemon Cake Bark

  • The almond flour, lemon juice and maple syrup are mixed together until it forms a soft dough. When you pinch some of it together, it should stick.
  • Spread the mixture onto your prepared baking sheet. Spread and press until it form an even layer, about 1/4 to 1/2 inch thick. My method for doing this is to place a parchment paper on top of the mixture and then use a rolling pin on top to help spread it out evenly.
  • Spread the melted chocolate over the cake layer. Place into freezer until both chocolate and cake are firm. Allow the chocolate to soften a little at room temperature before cutting or breaking the bark into smaller pieces.

Lemon Cake Bark coated in white chocolate and lemon zest

Texture

The bark has a firm chocolate surface and a soft, moist cake-like layer underneath the chocolate.

Expert Tips

  • The bark is fairly sweet because of the white chocolate. You can use dark chocolate if you prefer it to be less sweet.
  • This recipe works best with superfine almond flour. Oat flour will taste more chalky without adding some oil or butter to the recipe (almond flour contains a lot of natural fat which is why no additional oil or butter is needed).
  • You can save time and use bottled lemon juice instead of squeezing fresh lemons. If using bottled lemon juice, make sure the only ingredient is lemons. Some lemon juice sold is diluted with water.

Lemon Cake Bark with white chocolate

More Bark Recipes

5 from 3 votes

4 Ingredient No Bake Lemon Cake Bark

This no bake cake bark tastes like soft, moist zesty lemon cake topped with a layer of chocolate. It is just 4 ingredients and doesn't require any wheat flour, eggs, dairy, butter or oil.
Servings: 16 pieces
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
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Ingredients

  • 2 cups (193g) superfine blanched almond flour
  • 2.5 tbsp (37ml) lemon juice
  • 5 tbsp (2.5 fl oz/74ml) maple syrup (can also use another syrup), or more to taste
  • 1 cup (160g) chopped white chocolate

Instructions
 

  • Add almond flour, lemon juice, and maple syrup to a large mixing bowl. Mix until everything is evenly combined. You should have a thick dough that can stick together if you pinch it. If the dough seems to wet, add a little more almond flour. If it's too dry, add a little more syrup. You can also add more syrup to taste.
  • Line a small baking sheet with parchment paper. Press and spread the dough into a rough rectangle, between 1/4 inch to 1/2 inch thick. My rectangle was around 9 x 7 inches. After using my hands, I like to use a rolling pin to help evenly spread out the mixture and smooth the surface. This also helps compact it further to stick together. To do this, you'll want to place a sheet of parchment paper on top of the spread out mixture and then use the rolling pin on top. Peel off the top parchment paper when your mixture is evenly and smoothly spread.
  • In a microwave-safe bowl, add white chocolate. Microwave in 20-second intervals, stirring after each with a silicone spatula, until smooth and melted.
  • Spread the melted chocolate over the cake layer with an offset spatula. If desired you can sprinkle the surface with some lemon zest (if adding lemon zest, pat it dry first or it will discolor the chocolate).
  • Freeze until both the chocolate and cake layers are set, about 60 minutes.
  • Let the chocolate soften slightly at room temperature. Lift the bark off the parchment in one piece, then break or cut into smaller pieces. Bark is best eaten soon after it is removed from the freezer. It does tend to get more loose and crumbly when left out too long. Store uneaten bark in an airtight container in the fridge or freezer.

Notes

  • If you need the bark to be dairy-free, make sure to coat the bark with a dairy-free chocolate. My favorite dairy-free white chocolate is Enjoy Life brand.
  • I generally prefer using white chocolate rather than white chocolate chips for melting because real white chocolate has a thinner consistency when melted, making it easier to spread. However, you can melt white baking chips and add some coconut oil to thin it out if needed. (Some white baking chips do have a thin consistency when melted such as Enjoy Life brand). You can also use white candy melts.
  • I used Baker's white chocolate* (not dairy free) and Enjoy Life white chocolate* (dairy-free) to test this recipe.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • I used maple syrup to sweeten the bark but you can likely use other liquid sweeteners like honey.
Serving: 1piece, Calories: 152kcal, Carbohydrates: 13g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Sodium: 7mg, Fiber: 1g, Sugar: 10g, NET CARBS: 12
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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