Le lemon cake without milk, eggs or butter is a cake made from flour, brown sugar, water, lemon, oil, yeast and vanilla.

Easy to prepare, without eggs or dairy products and possibly gluten-free, this fondant and deliciously flavored cake is ideal at the end of a meal or during snacks of the day.

Level of difficulty: easy
Preparation time : 15 min
Rest time : -
Cooking time : 25 min
Total time : 40 min
Ingredients: 6 people
180 g of wheat flour (or rice flour)
70 g brown sugar
150 ml of water or soy milk
40 ml of lemon juice
1 lemon (grated rind)
35 ml of sunflower oil
1 / 2 bags of baking powder
vanilla extract
icing sugar


  • In a large bowl, pour the water (or soy milk) with the oil and lemon juice. Whisk for about 2 to 3 minutes.
  • Then add the flour, sugar, baking powder and the grated zest of a lemon and mix thoroughly with a spatula or wooden spoon until you obtain a homogeneous dough.
  • Add vanilla extract to taste.
  • Preheat the oven in static mode to 180 ° C.
  • Pour the mixture into a mold of 22 cm diameter provided with parchment paper.
  • Bake for about 25 min.
  • After 20 min, insert a toothpick or the tip of a knife into the center of the cake.
  • If it comes out dry, the cake is ready. Otherwise, continue cooking for another 5 min.
  • Take out of the oven and let cool.
  • Sprinkle with icing sugar.
  • Serve and enjoy!
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