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
Author: Ursula Hienz
Prep time:
Cook time:
Total time:
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 3/4 cup almond milk
  • 1/2 cup date paste
  • 1/4 brown sugar and some more to sprinkle the cake
  • 1/2 lemon, juiced
  • Lemon peel of 1/2 organic lemon
  • 2 egg replacers (I use 1 tbsp Energy- Egg Replacer mixed with 4 tbsp filtered water)
  • 1 tsp vanilla extract
  1. Preheat oven to 375 degrees F.
  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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