This soft and light lemon cake contains no eggs, butter or milk and is very low in fat: it is also very easy to make. From the recipe of the Sweet Little Blue Girl blog we see how to make a soft and light lemon cake with a lot of icing, beautiful to look at but also healthy and delicious, ideal for breakfast or as a snack for children. Here is the step by step recipe.

SOFT AND LIGHT LEMON CAKE
Recipe without butter, eggs or milk

For the base (10 servings)
a cup and a half of 00 flour (equivalent to 200 grams)
100 grams of honey or molasses or malted barley / rice or cane sugar + 3 and a half tablespoons of truvia (heap)
a tablespoon of zest grated lemon
a teaspoon of baking soda
a pinch of salt
a teaspoon of vanillin
2-3 drops of lemon flavoring
the juice of half a lemon
5 tablespoons of coconut or seed oil (50 grams)
a cup of water (200 ml)

Procedure for the base of the soft lemon cake.

Mix all the ingredients starting from the dry ones, then add the oil and water. At the last add baking soda and vinegar, mix quickly and put the mixture in a rectangular pan lined with parchment paper. Place in a preheated oven at 175 ° and bake 35 minutes (do the toothpick test).

For the topping:
100 grams of vanilla powdered sugar
2 jars of soy yogurt of 125 grams lean and natural
grated lemon zest to taste
2 tablespoons of coconut oil or seeds

Whip all the ingredients with an electric whisk until the mixture is smooth and creamy, spread it on the cold cake and put the cake in the fridge for an hour for the cream to compact.