Discover the egg-free, sugar-free, milk-free and butter-free mini cakes: a light and fragrant dessert with selected ingredients and authentic Italian tradition. Try them now!
Pour the flour, erythritol, baking powder (or cream of tartar and baking soda) and grated lemon zest into a bowl.
Mix the oil, water and filtered lemon juice, then pour the liquid mixture into the bowl with the dry ingredients.
Mix well until you get a smooth and homogeneous batter.
Pour the batter into muffin molds or a loaf pan and bake at 180°C for 35-40 minutes.
Check the baking with the skewer test, then remove from the oven and let cool.
Serve the egg-free, sugar-free, milk-free and butter-free mini cakes at room temperature.
Use the skewer test to check if they are baked. Store in an airtight container for up to 3 days.
Italia
| Energy (kcal) | 225.15 |
| Carbohydrates (g) | 43.64 |
| of which sugars (g) | 1.56 |
| Fat (g) | 8.85 |
| of which saturates (g) | 1.71 |
| Protein (g) | 5.04 |
| Fibre (g) | 1.38 |
| Salt (g) | 0.15 |
