Man….this is my favorite cake so far and it’s so easy to make!
Who said being Vegan means you miss out on your old favorites?
They were WRONG!
This is simply gorgeous, light as a feather and ‘easy peasy lemon squeezy’ to make!
Thanks to the talented baker at Heavenly Vegan Baking for this little beauty..
What you’ll need:
250g self raising flour
2tsp baking powder
75ml sunflower oil
250ml soya milk
2 tsp apple cider vinegar
Juice of one lemon (or 2 to 3 tablespoons of bottled lemon juice)
Zest of two lemons
For the topping:
Juice of one lemon (or same as above)
75g caster sugar
Ok what you’ll need to do:
Start by mixing together the milk and vinegar in a bowl. Mix it so it curdles, this is essential as it gives it the fluffy texture and helps it rise. Then you’ll need to grate the lemons and set to one side for the icing. Squeeze the juice of the lemon into a large bowl.
Now add the oil, sugar and lemon zest and milk mix to the large bowl and mix it all together well.
Add the flour and baking powder and combine it together, but not too well. Once that’s done, pour the mixture into a loaf tin (making sure it’s lined with baking paper first). Place in the preheated oven for 40-50 minutes at oven temp 180 degrees (less if you have a fan assisted oven). Take out once it’s golden and comes out clean with a slim knife.
You’ll then need to cool it in the tin whilst you make the icing, please remember not to take it out of the tin yet! (I’ll tell you when).
In a small bowl mix together the caster sugar and lemon juice. Next pierce the cake with a toothpick or something similar across the cake, then drizzle the icing all over. Leave the cake to cool in the tin for about 20-25 mins and then transfer to a wire rack to cool completely.
Making sure you take a big old slice to test! I did and I was glad I did!
Let me know how yours turns out.