Lemon without eggs or butter cake

Today more and more people is allergic to some sort of food. Allergies that plague most are gluten (gluten-free), to milk and derivatives (lactose intolerant) and egg. Therefore, here we present some recipes without egg lemon cake or butter or dairy products (the gluten-free I'm afraid that they will have to use gluten-free flour).

Option 1: lemon without eggs or butter sponge cake

Ingredients

• 1 ½ cup flour
• 1 cup sugar
• 5 tablespoons of sunflower oil
• 1 teaspoon of baking soda (or yeast)
• 1 pinch of salt
• 1 tbsp vinegar
• 1 teaspoon of vanilla essence
• 1 cup water
• 1 lemon

Procedure

• Preheat the oven to 170 ° C.
• Grate the rind of the lemon and squeeze it.
• Pour all ingredients into a bowl and mix it all well.
• Put the mixture in a square and wide, mould greased or covered with baking paper.
• Bake the cake for 30 minutes or until you click the knife, comes out clean.

Option 2: lemon without eggs or milk sponge cake

Ingredients

• 180 g flour
• 150 g sugar
• 1 lemon
• 5 tablespoons of sunflower oil
• 1 tablespoon yeast (or bicarbonate)
• 1 tsp. vanilla (optional)

Procedure

• Preheat the oven to 170 ° C.
• Grate the rind of the lemon and squeeze it.
• Mix the flour sifted with the rest of the ingredients and mix well.
• Put the mixture in a square and wide, mould greased or covered with baking paper.
• Bake at 170 ° C for 30 to 35 minutes or until you press the knife comes out clean.
• Remove from the oven and let it cool before garnish with thin slices of lemon, small pieces of candied lemon peel and bathing him slightly Glazed Apple.

Option 3: tart lemon without eggs or butter or milk vegan

Lemon cream

Ingredients

• 4 large lemons juice
• 80 g margarine
• 260 g white sugar
• 28 g of cornstarch

Procedure

• Put the juice of 4 lemons in a bowl together with the sugar and margarine.
• Heat over medium heat until the margarinand mix well to melt.
• In a separate bowl, pour a little warm juice and cornstarch. Mix well until it is uniform.
• Add the mixture from the bowl to the Pan juice and mix well stirring. When it starts to thicken, Remove and let cool. It will thicken as it is cooling.

Sponge cake

Ingredients

• 300 g flour
• 220 g sugar
• 130 g sunflower oil
• 200 ml of soy milk
• ½ teaspoon baking soda
• 2 teaspoons of baking powder
• Zest of 1 lemon

Procedure

• Preheat the oven down to 170 ° C.
• Thoroughly mix the soy milk and oil.
• Separately, mix flour, sugar, the baking soda and yeast.
• Add lemon zest to the mixture of soy milk and oil, and then the mixture of flour.
• Pour batter into a small Pan and placing in the oven at 170 ° C, 10 minutes down and 30 minutes up and down.
• Cool the cake and once cold, cut it into 4 layers.
• While the cake cools, prepare a syrup with the same amount of sugar to water and a drizzle of Limoncello (generous). Boil to evaporate the alcohol and when it boils, remove the pan.
• Whipping the cream (this step is optional, the layer of cream may be substituted by a lemon cream and let the cake undecorated).
• Wet the first layer of cake with syrup. Place a layer of lemon cream made previously. Pour the second layer of cake in syrup and cover cream. Wet the third layer of the cake in syrup and cover with the lemon curd.
• Moisten the last layer of the cake in syrup and cover the entire cake with whipped cream.
• Garnish with crushed cookies.

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