Posts Tagged ‘Dairy free Lemon Cake’


lemon cake



Whoever thought that cream of rice could be so versatile?  This tasty cake is a good afternoon snack, and is easy to pack with school lunch or carry while traveling.


  • 1 cup Cream of Rice
  • 1 cup yogurt / pureed soft silken tofu or tofutti
  • 1 cup sugar,
  • 4 Tablespoons butter / margarine (melted)
  • 2 Tablespoons lemon juice
  • 1 teaspoon grated lemon zest (add a little more if you like)
  • Egg Replacer prepared to equal one egg
  • 3/4 teaspoon baking soda,
  • 1 Tablespoon warm milk / soy milk
  • 1/3 teaspoon xanthan gum
  • 1/2 teaspoon vanilla
  • A few drops of yellow food color
  • Pinch of salt


  1. In a large bowl, combine cream of rice, yogurt, sugar, melted butter, egg replacer and a pinch of salt.
  2. Add lemon juice, zest and xanthan gum, food color, and mix well, using a large spoon / spatula.
  3. Cover and keep aside for about 2 hours.
  4. Preheat over to 350 degrees F.
  5. When oven is ready, mix warm milk into baking soda, add to prepared cake mixture and whisk vigorously.
  6. Pour batter into an 8” (2 pound) loaf pan.
  7. Place in oven and bake for 50 minutes or till knife comes out clean.

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