Lactose-Free Cake: 3 Delicious Recipes

Lactose-free apple crumble cake: a recipe

If you are dependent on lactose-free cake recipes, you don’t have to do without an apple crumble cake. The ingredients with instructions at a glance:

1. Topping: 2 kg apples, 100 ml lemon juice, 75 g sugar, and 100 ml water.
2. Peel the apples and remove the core. Then cut them into cubes and cook the pieces in a mixture of lemon juice, sugar, and water for 15 minutes. Allow the compote to cool before continuing.
3. Tip: Instead of white sugar, you can also use brown sugar as a sweetener. This will give you a caramel flavor.
4. Dough: 200 g margarine, 250 g sugar, 1 pack each of vanilla sugar and baking powder, and 375 g wheat flour.
5. Mix the sugar with the powdered sugar. Add the margarine to this mixture and stir until fluffy. Then add the eggs.
6. Then mix the flour with the baking powder and sift it into the batter. Stir this well again.
7. Grease a baking sheet and put the dough on it. Then spread the cooled apple compote on the dough.
8. Streusel: 300 g wheat flour, 100 g cane sugar, 70 g sugar, 1 package vanilla sugar, and 175 g margarine.
9. Mix all the crumble ingredients together and knead the dough until it becomes crumbly. Then spread the sprinkles over the cake.
10. Baking time: Bake the cake at 200 degrees Celsius on top and bottom heat for 35 – 40 minutes. If you have a convection oven, set it to 175 degrees Celsius.

Lactose-free lemon and coconut cake

For a lactose-free lemon and coconut cake you need 4 separate eggs, 130 g powdered sugar, 250 ml neutral vegetable oil (e.g. sunflower oil), 2 organic lemons, 200 g wheat flour, 80 g grated coconut, and 2 teaspoons baking powder. For the frosting, you need 100 g powdered sugar and about 2 tbsp lemon juice.

1. Put the egg yolks and sugar in a bowl and beat until fluffy. Then stir in the oil.
2. Squeeze both lemons and grate them. Then add both the juice and the zest of one lemon to the egg yolk mixture and mix everything together. Please make sure to use an unsprayed lemon.
3. Mix together the dry ingredients, i.e. the flour, baking powder, and coconut flakes. Then add them to the dough and mix well.
4. Beat the egg whites until stiff and fold into the batter. Be careful with this so that the mass remains airy.
5. The trapped air makes the cake fluffy as it bakes.
6. Pour the dough into a greased loaf tin and bake the cake in a preheated oven at 175 degrees Celsius with top and bottom heat for 40 minutes. Before turning out the cake, let it cool for 15 minutes.
7. Finally, mix the sifted powdered sugar with the lemon juice. Spread the icing over the cake and let it dry.
8. If you like, use the juice from both lemons for the cake batter. So it tastes even fruitier and fresher.

Lactose-free chocolate cake

Prepare the lactose-free chocolate cake from the following ingredients: 300 g wheat flour, 4 g baking soda, 250 g sugar, 1 packet of vanilla sugar or 1/2 tsp vanilla paste, 1 tbsp baking cocoa, 350 ml plant-based milk, 150 g melted margarine and 2 eggs.

• The preparation is very simple: just mix all the ingredients together.
• Preheat your oven to 180 degrees Celsius for a convection oven.
• Grease a loaf pan and pour in the batter. Now bake the cake for about 30 minutes. Be sure to do a chopstick test to check if the cake is baked through.
• You should let the chocolate cake cool down a bit before turning it out.