The lactose-free Margherita cake is a simple and delicious cake, easy to make.
Unlike the classic recipe, it is made without butter and is perfect for those with lactose intolerance, simple, fragrant, to enjoy plain or filled, for breakfast, a snack, or as a delicate end to a meal.
Read how to make the lactose-free Margherita cake with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 3/4 cup sugar
- 1/3 cup water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract (or the grated zest of half a lemon)
- 1 1/2 cup all-purpose flour
- 1 packet baking powder
- powdered sugar (for decoration)
Preparing the Lactose-Free Margherita Cake
In a large bowl, using electric beaters, whip the eggs with the sugar until you get a puffy, light, and foamy mixture.
Add the vanilla extract (or the grated zest of half a lemon) and the water and oil in a thin stream, without stopping the electric beaters.Finally, add the sifted flour and baking powder, mixing with a spatula and gentle movements from bottom to top.
When you have obtained a smooth, homogeneous mixture without lumps, grease and flour a 20 cm (8-inch) diameter cake pan and pour the prepared mixture into it.Bake in a preheated static oven at 350°F for about thirty-five minutes, performing the toothpick test, which should come out clean when the cake is cooked.
Remove from the oven, let cool, and transfer your lactose-free Margherita cake onto a serving plate or tray.
Sprinkle it abundantly with powdered sugar and serve.
Notes
Don’t miss the collection of 15 Simple Lactose-Free Cakes with many tasty and easy-to-make ideas, strictly lactose-free: you can find it by clicking HERE.
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