Eggless limoncello cake

Preparing egg-free limoncello cake is really simple as is making it 100% vegetable. Here is our recipe.

A glass of fresh limoncello is what you need to end sumptuous lunches. But what if we told you that the symbolic liqueur of Italy can be used as the main ingredient in a dessert? We are talking about egg-free limoncello cake, perfect in every season but especially in summer , thanks to the fresh note of lemon.

The idea of ​​preparing a cake without eggs was born on the one hand from the desire to offer an alternative to those who follow a plant-based diet (it will in fact be sufficient to opt for a vegetable drink instead of milk) and on the other a makeshift solution for those who punctually they want to prepare a dessert but they don't have eggs . So let's see all the steps to make it and how to make it suitable for vegans too.

How to prepare the egg-free limoncello cake recipe

1. First, combine all the liquid ingredients in a bowl, including the limoncello, milk and oil. Mix with a kitchen whisk to obtain a sort of emulsion.
2. Then gradually add the sugar, stirring constantly, the flour and finally the yeast.
3. Pour the mixture into a 26 cm diameter baking pan lined with the appropriate paper and bake at 180°C for 40 minutes, testing with a toothpick before taking out of the oven: if inserted in the center of the cake it must come out completely dry.
4. Serve it once it has cooled, finishing with a sprinkling of icing sugar if desired.

To prepare the limoncello cake without eggs or milk, you can replace the cow's milk with a vegetable drink of your choice. We recommend almond milk, but soy, oat or rice are also fine. Canned coconut milk is not suitable for this preparation.

When we talk about limoncello, another recipe that comes to mind and which sees it as the protagonist is tiramisu : a real delight.

storage

The egg-free limoncello cake will keep out of the refrigerator for up to 4 days.

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Light and very fragrant, the eggless lemon cake is a real delight