top of page

Vegan Cornmeal cake without oil

With a fine lemon aroma and mastic taste


  1. Preheat the oven at 180° without the fan

  2. In a bowl place all the ingredients for the sponge cake and mix

  3. Place in a 27x17cm pyrex tray and bake for 45 minutes

  4. Place the syrup ingredients in the saucepan and boil for 5 minutes

  5. Squeeze some juice from the lemon you had in the pot into the syrup and add the mastif paste and dissolve it by mixing.

  6. Syrup the dessert that is at room temperature with the hot syrup.

  7. Let it cool completely

  8. Sprinkle with toasted almonds


For the cake

2 glasses of coconut milk (460 g)

1 glass of sugar (200 g)

180 g of mashed banana

3 glasses of cornmeal (450 g)

A pinch of salt

50 g of flour for each use

20 g of baking powder

Zest of 1 lemon and a little juice

For the Syrup

2 glasses of sugar (400 g)

2 glasses of water (440 ml)

½ lemon

½ tsp  mastic paste

Heading 3

bottom of page