Name: Fructose-Free Lemon Cake
Cook time: 45 min
Total time: 45 min
Ingredients: 70 grams coconut oil; 2 eggs (medium); 90 grams rice syrup; 4 tablespoons lemon juice; 180 grams natural yogurt (best full fat 3.5%); 200 grams spelt flour (light!); 50 grams rice flour (alternatively easy 50g spelt flour additionally); 1 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 pinch salt; 3 tablespoons poppy seeds

Ingredients

Rice syrup looks like honey; you can usually buy it in jars or tubes. The ingredients are actually just rice and water. Nowadays, you can find rice syrup not only in health food stores but also in many regular supermarkets, drug stores, and online. Whether lemon cake with rice syrup is significantly healthier for people without complaints than cake with honey or sugar is a moot point. For allergy sufferers, however, it is a good choice. By the way, my fructose-free and lactose-free cake does not even require wheat flour.

Anyway, the cake tastes great with or without fructose intolerance 😉 . It becomes incredibly moist, fluffy, and downright "buttery," although there is no butter and not too much fat in the recipe. As a butter substitute, I've again used coconut oil because I think the lemon-coconut combo is delicious.

How to make the Lemon Cake with Rice Syrup

Recipe Recommendation

Lemon Poppy Seed Cake

This lemon poppy seed cake is drizzled with lemon syrup, making it wonderfully moist. An easy lemon cake that the whole family will enjoy and the cake stays fresh for a long time!

Let's start with this straightforward recipe: Line the loaf pan with baking paper or grease and dust with flour. Then, preheat your oven to 360°F/180°C.

Now it's time to whisk the coconut oil well with the eggs. Beating the mixture until you get a fluffy consistency, as with butter, only works partially with coconut oil. Gradually stir in the rice syrup, lemon juice, and yogurt.

After this, mix the dry ingredients (except for the poppy seeds) in a small bowl and gradually stir into the wet ingredients. Lastly, add the poppy seeds, pour the dough into the prepared pan, smooth it out and bake your fructose-free cake for about 40-45 minutes.

Top Tip

Even though I don't "have to" do it myself, I bake with rice syrup from time to time. You must remember that rice syrup has a slightly lower sweetening power than sugar and honey (so use about a tenth more!). Furthermore, you may have to reduce the amount of liquid in the recipe.

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Fructose-Free Lemon Cake

This fructose-free lemon cake requires no white sugar or wheat flour. The coconut oil gives the dough a slight coconut note that matches perfectly with the lemon.

Baking Time45

Calories: 183kcal

Equipment

1 Small Loaf Pan (approx. 8.5 in / 22 cm)

Ingredients

70 grams (⅓ cup) coconut oil
2 eggs, medium
90 grams (⅓ cup) rice syrup
4 tablespoons lemon juice
180 grams (¾ cup) natural yogurt, best full fat 3.5%
200 grams (1 ¾ cups) spelt flour, light!
50 grams (⅓ cup) rice flour, alternatively easy 50g spelt flour additionally
1 ½ teaspoon (1 ½ teaspoons) baking powder
½ teaspoon baking soda
1 pinch salt
3 tablespoons poppy seeds

Instructions

Line the loaf pan with baking paper or grease and dust with flour. Preheat the oven to 360°F/180°C.
Whisk the coconut oil well with the eggs (beating until fluffy, as you are used to with butter, it only works partially with coconut oil). Gradually stir in the rice syrup, lemon juice, and yogurt.
Mix the dry ingredients except for the poppy seeds in a small bowl and gradually stir into the wet ingredients. Add the poppy seeds last. Pour the dough into the prepared pan, smooth it out and bake for about 40-45 minutes.