Vegan Lemon Drizzle Cake
So here’s something I bet you never expected to see me make. A vegan cake! A vegan Lemon Drizzle cake to be precise. I guess you could say going against everything I believe in, because eating meat and dairy products is part of the food chain, but I am a lover of trying new things, and am very open to people’s different ways of eating and keeping healthy. I have my own ways of eating and keeping healthy, and as does every other person in the country, and well, in the world. This cake has surprised me massively actually, it is really light and fluffy, and full of lemon flavour.
So, if you are like me and are not sure about vegan eating and baking, well take a gamble and give this a go. Tried and tested by me, an experienced baker. Let me know what you think, recipe and cheeky pic below.
Ingredients;
Juice and zest of 1 lemon, plus 2 tbsp extra lemon juice
100ml rapeseed oil
275g self raising flour
200g caster sugar
1tsp baking powder
150g icing sugar
1. Measure out the oil in a jug, and add the 2tbsp lemon juice (I used bottled).
2. Combine the dry cake ingredients in a mixing bowl; the flour, baking powder, lemon zest and caster sugar.
3. Add the wet ingredients from the jug into the dry ingredients and mix together to form the cake mix. Don’t be alarmed, this is a lot thinner than a usual cake mix, but it is how it is meant to be.
4. Pour the cake mix into a loaf tin and bake in the oven at 180°C, for 40 minutes or until a skewer comes out clean when poked into the cake.
5. Make the glacé icing for the top of the cake using the whole juice of the lemon and all of the icing sugar. Mix until stiff.
6. Once the cake has cooled, pour the glacé icing on top of the cake.
Enjoy!!
So, if you are like me and are not sure about vegan eating and baking, well take a gamble and give this a go. Tried and tested by me, an experienced baker. Let me know what you think, recipe and cheeky pic below.
Ingredients;
Juice and zest of 1 lemon, plus 2 tbsp extra lemon juice
100ml rapeseed oil
275g self raising flour
200g caster sugar
1tsp baking powder
150g icing sugar
1. Measure out the oil in a jug, and add the 2tbsp lemon juice (I used bottled).
2. Combine the dry cake ingredients in a mixing bowl; the flour, baking powder, lemon zest and caster sugar.
3. Add the wet ingredients from the jug into the dry ingredients and mix together to form the cake mix. Don’t be alarmed, this is a lot thinner than a usual cake mix, but it is how it is meant to be.
4. Pour the cake mix into a loaf tin and bake in the oven at 180°C, for 40 minutes or until a skewer comes out clean when poked into the cake.
5. Make the glacé icing for the top of the cake using the whole juice of the lemon and all of the icing sugar. Mix until stiff.
6. Once the cake has cooled, pour the glacé icing on top of the cake.
Enjoy!!
Comments
Post a Comment