Butterless Margherita Cake

Name: Butterless Margherita Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: Type 00 flour 2.3 cups; Potato starch 1.1 cups; Sugar 1 cup; Soy milk 1 cup; Sunflower seed oil ½ cup; Lemon peel 1; Baking powder 3 ½ tsp; Fine salt 1 pinch; Powdered sugar (for dusting) to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 6
Cost: Average

PRESENTATION

Recipe by
Andrea Capodanno

The butter-free margherita cake is seriously an Italian classic—really, it is a treat without the butter but still gives you that soft, moist vibe in every bite. In Italy, everyone knows this cake. It's often savored at breakfast or as a light dessert. By swapping out the usual animal fats with vegetable oil and plant-based milk, the cake keeps its fluffy texture without the weight. And honestly, what's special about this cake is its simplicity. You can enjoy that old-school, sweet flavor without any fuss. People love to sprinkle it with powdered sugar, which adds a delicate finish that looks beautiful—and tastes just right.

The base uses eggs, so you get that egg-based sponge cake feel but lighter than those butter-laden desserts. And look, unlike other Italian treats, the margherita cake without butter is perfect for when you want something quick, satisfying and low-fat. Across Italy, you might find folks adding orange zest or lemon peel for some extra zest. Still, the core is simple, light, and airy. A butterless margherita cake keeps its tender crumb—perfect with coffee or tea, especially in the morning. And kids? They love it because it’s not too sweet, while adults appreciate that it doesn’t feel too heavy after dinner.

The Italian tradition? Let the cake cool, dust with sugar, and maybe add fruit for a touch of elegance. For real, this butter-free Italian cake is the kind that vanishes quickly at gatherings. Seriously, it’s the kind of dessert that brings a smile at family get-togethers or when spotted in a bakery window, offering a touch of homey, golden sweetness with every bite. Can't go wrong.

How to prepare Butterless Margherita Cake

To prepare the butterless Margherita cake, in a bowl pour in the sifted flour and cornstarch 1. Then add sugar 2, a pinch of salt 3.

You can grate the lemon zest 4 and mix 5. Pour in the seed oil 6.

Add the plant-based milk 7, we used soy milk. Mix and then finally sift in the baking powder 9. Mix again to absorb.

Oil and flour a 9-inch diameter pan, pour the batter inside 10, bake in a preheated static oven for about 35-40 minutes at 356°F. Do the toothpick test, then remove from the oven 11. Let cool and then with plenty of powdered sugar 12!