Gâteau d’Arles

This fluffy cake is a tribute to Arles and its seasonal fruits. This recipe is from our new book Flavour with Benefits: France. It is vegan and oil-free, with an option to make it sugar-free. No cheating necessary here. Decorate with lemon zest and the fruits you have at hand. It will be different every time you bake it. Who says healthy can’t taste great? 

Flavours: Lemony flavour and aroma is complemented by the spongy texture which may surprise you. Topped with lemon glaze and seasonal fruits, it is naturally sweet and varied in taste in every bite.

Benefits: With zero cholesterol and no added sugar, this cake is high in protein, vitamin C, fibre, and trace mineral manganese. Using monk fruit lowers calories making this a cake that can be enjoyed often. Substituting tofu for eggs provides a calcium boost too.

Yield: Two mini cakes, 3 x 7” (8 x 18 cm)

Total Time: 1 hour 5 minutes

Equipment: Whisk, paper or foil pans, mixing bowls, spatula, wooden skewer, saucepan



1 cup (100 g) unbleached cake flour, sifted

1 cup (100 g) almond flour

2 tsp baking powder

4½ tbsp (75 g) unsweetened apple sauce

3½ tbsp (50 g) almond butter ( could add back 2 Tbsp if too dry)

1 tsp monk fruit or ½ cup (100 g) sugar

1/3 cup silken tofu (75 g)

½ cup (184 g) non-dairy milk

4 tsp lemon extract



½ cup (115 ml) lemon juice

1 tsp monk fruit or ½ cup (100 g) sugar

2 tsp arrowroot

zest of 2 lemons


Cake Instructions

Preheat oven to 350°F (177°C).

In a medium bowl, whisk together the cake flour, almond flour and monk fruit (or sugar) and baking powder until well mixed. Set aside.

In a medium bowl, mix the almond butter with the applesauce and tofu and whisk until there are no lumps. The consistency should be pourable.

Add one-half of the dry ingredients into the wet mixture and add one-half of the milk, stir until mixed then had the other half of the dry and wet ingredients.  Mix until well blended. Divide the batter and place into the two mini cake pans. Bake for 5055 minutes or until a wooden skewer comes out clean. After 30 minutes cover with foil to keep from over browning.

Let cool for 10 minutes and remove from pans with a dull knife.


Glaze Instructions

Toward the end of the baking time, while the cakes are baking, put all the glaze ingredients into the saucepan and stir until dissolved, then cook for 5–7 minutes until thickened. Add one more teaspoon of arrowroot if you prefer a thicker glaze. Pour the glaze over the cakes after they are removed from the pans and while still warm and then decorate with seasonal fruit.

Gateau d’Arles with Monkfruit Nutrition FactsGateau d’Arles with Sugar Nutrition Facts