Oil Free Lemon Cake

I got the idea for this delicious recipe when I was flicking through the recipe section of Dr. Esselstein’s book “How to Prevent and Reverse Heart Disease”. In this book are a ton of fat free and low sugar recipes included. I slightly adjusted the recipe and the cake was a big hit.


Oil Free Lemon Cake
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
  1. 1 1/2 cups whole wheat flour
  2. 1 tsp baking soda
  3. 3/4 cup almond milk
  4. 1/2 cup date paste
  5. 1/4 brown sugar and some more to sprinkle the cake
  6. 1/2 lemon, juiced
  7. Lemon peel of 1/2 organic lemon
  8. 2 egg replacers (I use 1 tbsp Energy- Egg Replacer mixed with 4 tbsp filtered water)
  9. 1 tsp vanilla extract
  1. Preheat oven to 375F/170C.
  2. Line a 10" square baking pan with parchment paper.
  3. Add lemon juice to milk and let stand for 5 minutes.
  4. Mix the dry ingredients together in a big bowl.
  5. Whisk together the wet ingredients.
  6. Add wet mixture to dry mixture, combine well and fill in baking pan.
  7. Bake for 35 minutes or until a toothpick put in the center comes out clean.
  8. Let cool off a bit.
  9. Squirt some lemon juice on top and sprinkle with brown sugar.

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