An easy and delicious lemon cake, the lemon cake without butter, milk, and eggs is a real treat. A very soft, moist cake to fill with a lemon cream that prepares in 5 minutes. Perfect for breakfast or a snack, or also to serve after lunch or dinner, it has that hint of fresh and fragrant lemon. If you like all-vegetable desserts, try the chocolate cake without butter, milk, and eggs. You can also try the vegan brownies or even the vegan cheesecake. Two super-fast, all-vegetable cakes are the chocolate crazy cake and the bowl-free apple cake.
For the making of this cake, be sure to use organic lemons with edible peel. The ones I used are from our little tree, not very big, maybe not so beautiful, but very fragrant.
Let’s get to work and prepare together the lemon cake without butter, milk, and eggs.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of the lemon cake without butter, milk, and eggs
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 cup plant-based milk (oat, soy, rice milk…)
- 3/4 cup sugar
- 1 lemon zest (grated)
- 1 packet baking powder
- 1 pinch salt
- 1/4 cup lemon juice
- 1/3 cup vegetable oil
- 1/4 cup cornstarch
- 1/3 cup sugar
- 1 cup plant-based milk
- 1/4 cup lemon juice
- 1 lemon peel (grated)
- 1 pinch turmeric powder (optional)
Tools
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- Hand Whisk
- Cake Pan 20×25
- Saucepan
Steps for making the lemon cake without butter, milk, and eggs
Prepare the cake by placing the plant-based milk with the oil in a bowl. Add the sifted flour with cornstarch, baking powder, and mix. Add the sugar, lemon juice, and grated lemon zest, finish with a pinch of salt. Mix everything until you have a homogeneous mixture. Pour into a 8-10 inch pan lined with parchment paper and bake at 350°F for 45 minutes, always do the toothpick test.
Prepare the cream by putting the cornstarch in a saucepan and adding the plant-based milk while stirring with a hand whisk. Add the lemon juice, turmeric (optional), and zest. Place on the heat and cook, stirring constantly until the cream thickens. Cover with cling film in contact and allow to cool completely.
When the cake is cold, cut it in half and fill it with the cream. Let it rest for two or three hours before serving with powdered sugar.
Storage
You can keep the cake under a glass dome for a couple of days or in the fridge for three to four days.
