• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Baking for Happiness
  • Recipes
  • About Us
menu icon
go to homepage
  • Recipes
  • About Us
    • Pinterest
    • RSS
  • search icon
    Homepage link
    • Recipes
    • About Us
    • Pinterest
    • RSS
  • ×

    Home » Recipes » Cakes

    Lemon Cake with Rice Syrup

    Written by Kathrin (4 Comments)

    Delicious, moist fructose-free lemon cake with rice syrup instead of sugar. Perfect for those who do not tolerate fructose!

    Cake Recipe with Rice Syrup

    Hello everyone! Today's recipe is a rather special one: This lemon cake without fructose is also suitable for people who do not tolerate fructose at all or only in small amounts.

    Jump to:
    • Taste and Occasion
    • Ingredients
    • How to make the Lemon Cake with Rice Syrup
    • Top Tip
    • Recipe Card
    • Fructose-Free Lemon Cake
    • Variations
    • Nutrition
    • Reviews

    Taste and Occasion

    Baking without fructose eliminates white household sugar, other sweeteners like honey and agave syrup, but also fruits, juices, certain vegetables, and Co. If you want to bake a fructose-free lemon cake, you can use dextrose, stevia, sweeteners, or rice syrup. The latter is in this recipe.

    Lemon Cake for Allergy Sufferers

    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.

    Check out my other similar recipes!
    • How to make Flapjacks at home
    • How to make Marzipan at home
    • Lemon Poppy Seed Cake
    • Glutenfree Brownies

    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.

    Fructose-Free Lemon Cake

    How to make the Lemon Cake with Rice Syrup

    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.

    Recipe Recommendation

    How to make Flapjacks at home

    Basic recipe for homemade energy bars with oat flakes - just the right thing for stressful times or sports units. Flapjacks are also available vegan and gluten-free.

    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.

    Lemon Poppy Seed Cake without Fructose

    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.

    Cake with Coconut Oil and Rice Syrup

    Recipe Card

    Lemon Cake without Fructose
    Print Recipe Pin Recipe Click on the stars to rate the recipe
    No ratings yet

    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 mins
    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.

    Ingredient substitutions

    Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

    Variations

    Have fun re-baking this cake. Maybe the poppy seed crumble cake, the lemon sheet cake, or the typical moist lemon poppy seed cake are also something for you?

    Nutrition

    Nutrition Facts
    Fructose-Free Lemon Cake
    Amount Per Serving
    Calories 183 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 5g31%
    Trans Fat 0.003g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 29mg10%
    Sodium 74mg3%
    Potassium 109mg3%
    Carbohydrates 23g8%
    Fiber 3g13%
    Sugar 5g6%
    Protein 5g10%
    Vitamin A 55IU1%
    Vitamin C 2mg2%
    Calcium 83mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    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.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.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.

    Similar Recipes

    • How to make Flapjacks at home
      0
      How to make Flapjacks at home
    • How to make Marzipan at home
      0
      How to make Marzipan at home
    • Lemon Poppy Seed Cake
      0
      Lemon Poppy Seed Cake
    • Glutenfree Brownies
      0
      Glutenfree Brownies
    • Vegan Banana Cake
      0
      Vegan Banana Cake
    • Lemon Coconut Yogurt Cake
      0
      Lemon Coconut Yogurt Cake
    • Honey Roasted Salted Nuts
      0
      Honey Roasted Salted Nuts
    • Moist Healthy Chocolate Muffins
      0
      Moist Healthy Chocolate Muffins
    • Gluten-Free Bread
      0
      Gluten-Free Bread
    • About Kathrin & Jan

      It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!

      Kathrin & Jan

      Get to know us. →

    • German Poppy Seed Cake with Streusel
      0
      German Poppy Seed Cake with Streusel
    • Sugar-Free Apple Pie
      0
      Sugar-Free Apple Pie
    • The Best Ever Vegan Waffles
      0
      The Best Ever Vegan Waffles
    • Vegan Lemon Cake
      0
      Vegan Lemon Cake
    • Low Carb Granola
      0
      Low Carb Granola
    • Vegan Granola
      0
      Vegan Granola
    • Peanut Butter Protein Balls (Low Carb)
      0
      Peanut Butter Protein Balls (Low Carb)
    • Crispy Baby Bread Rolls
      0
      Crispy Baby Bread Rolls
    • Pumpkin Spice Cake with Frosting
      0
      Pumpkin Spice Cake with Frosting
    • Vegan Gluten-Free Chocolate Cake
      0
      Vegan Gluten-Free Chocolate Cake
    • Low-Fat Moist Carrot Cake
      0
      Low-Fat Moist Carrot Cake
    • Sugarfree Carrot Cake
      0
      Sugarfree Carrot Cake
    • Protein Bars
      0
      Protein Bars
    • Healthy Cookies For Kids
      0
      Healthy Cookies For Kids
    • Peanut butter and almond paste
      0
      Peanut butter and almond paste
    • Snowflake Cupcakes
      0
      Snowflake Cupcakes

    More Cakes

    • birthday marble cake with treats
      Marble Birthday Cake for Kids
    • cake with walnuts almonds or hazelnuts and chocolate
      Easy Moist Nut Cake with Chocolate
    • cookie pie original recipe
      Cookie Pie: Colorful Cake with Treats
    • crown cake
      German Crown Cake (Frankfurter Kranz)

    Reader Interactions

    Comments

    1. Alice

      June 19, 2020 at 12:42 pm

      Can I substitute spelt flour in this recipe ?If so what would you recommend ? I'm baking for a fructose intolerant friend . Is regular flour ok ?

      Reply
      • jan

        July 10, 2020 at 12:51 pm

        Regular flour should be fine.

        Reply
    2. Rachel

      July 05, 2020 at 1:44 pm

      Hello I was wondering if you had any other suggestions on material for beggingers but in english as well?

      Reply
      • jan

        July 05, 2020 at 1:47 pm

        Hi Rachel, sure, what kind of suggestions do you mean - in terms of ingredients?
        Best
        Jan

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, we're Kathrin & Jan!

    It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

    Welcome and enjoy our blog!
    Learn more about us. →

    Footer

    ↑ back to top

    Baking for Happiness

    Privacy Policy | Contact