Spring is here… The sky is blue and the sun smiles down… It is time to take a break from chocolate and rich wintry cakes and look forward to light, fruity and summery ones. Enjoy a trip into the sun together with your friends by eating delicious cakes with coffee or tea. And to make sure that even those of you who have problems with gluten, milk and egg or simply like vegan food can eat the cake, we chose the following recipe of a tasty nut-lemon cream cake as it is gluten-, milk- and egg-free.

Enjoy the tasty nut-lemon cream cake and enjoy the sun!

Nut-lemon cream cake (gluten-, milk-, egg-free)



  • 1 cup gluten-free oat flakes
  • 1/2 cup rice flour or other gluten-free flour
  • 1/2 cup walnuts or pecan nuts
  • 1 tsp. grounded cinnamon
  • 1/2 tsp. salt
  • 1/4 cup oil (tasteless)
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract

Lemon cream:

  • 1/2 cup millet
  • 2 cups of water
  • 1/2 cup cashew nuts
  • 1/3 cup lemon juice
  • 1/3 cup maple syrup
  • 2 TL vanilla extract
  • 1 tsp. lemon extract

And, if desired, some cocoa powder for dusting



Mix oat flakes, flour, nuts, cinnamon and salt. Add the oil, the maple syrup and the vanilla extract, and then stir in the dry mixture until the mixture is well mixed. Press firmly on the ground of a cake springform pan (20-25 cm) and bake at 180 degrees for 10 minutes and let it cool down.

Boil the water and the millet and simmer over a low heat for about 45 minutes, until all water is absorbed and the millet is soft. Mix all other ingredients in the blender to a smooth paste. The mixture should be as smooth as possible. When the millet is ready, let it cool down slightly. Then add it warm to the blender and continue the mixing process until everything is smooth.

Spread the mixture on the ground of the springform pan and let it cool-down for half an hour. Place it in the refrigerator and cool for at least 4 hours. It is advisable to cover the cake with a clear plastic foil before it is put in the refrigerator. Then the surface of the cake does not split and the cake remains smooth. Before serving, sprinkle with cocoa powder and decorate the cake.