Vegan lemon drizzle cake

Vegan Lemon drizzlecakeVegan lemon drizzle cake

 

 

 

 

 

 

 

 

Yes! It worked! I made a lemon drizzle cake. If you read this post┬áthen you’ll know that I’ve attempted to make a vegan lemon drizzle in the past and failed miserably. I ended up with a baking powder cake. Trust me, it was even worse than it sounds. This was my favourite cake before I became a vegan and I’m happy to announce that I have come up with a successful vegan lemon drizzle cake recipe, enjoy….

It’s fluffy, sweet, moist, moreish and brilliantly lemony.

You’ll need a toothpick for this recipe (but a knife might work OK if you don’t have one)

Method:

For the cake
250g plain flour
2tsp baking powder
200g sugar
75ml vegetable oil
250ml soya milk
2 tsp apple cider vinegar
Juice of one lemon
Zest of two lemons

For the icing
Juice of one lemon
75g caster sugar

Method:

  1. Preheat the oven to 180c
  2. Mix together the milk and vinegar together until it curdles in a bowl (you know it has curdled when the fat in the milk seems to have separated in small blobs so that when you pour the milk it is chunky, this is essential as this is what makes the cake rise and give it the fluffy texture)
  3. Grate the lemons, set one aside for the icing, and squeeze the juice of the lemon into a separate (large) bowl.
  4. Add the oil, sugar and lemon zest and curdled milk (with vinegar) to the large bowl and mix well.
  5. Sift in the flour and baking powder and mix well (but not too much!)
  6. Pour the mixture into a tin lined with baking paper (loaf tin preferably)
  7. Put in the oven and bake for 40 – 50 minutes, until golden and a toothpick comes out clean. Leave to cool on the side in the tin whilst you make the icing (CAUTION: DO NOT TAKE OUT OF THE TIN until step 11)
  8. In a small bowl mix together the caster sugar and lemon juice
  9. Use a toothpick to poke small holes into the cake, then drizzle the icing over the cake.
  10. Leave the cake to cool in the tin for about 25 minutes
  11. Carefully transfer the cake to a wire rack to continue to cool
  12. Eat and enjoy!

Related recipes:
Vegan lemon cake / biscuits

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Vegan lemon cake biscuits

Yum lemony

lemon cakey things

Yesterday I wanted to make a lemon drizzle cake, but I couldn’t find my soya milk (I’m sure I had some….) so I couldn’t do it. It was incredibly sad as that is by far my favourite cake, so instead I decided to experiment with making some sort of lemony dessert. I’m not sure what exactly these are, they are sort of half biscuits, half cake, but really good. Don’t eat them without the icing unless you add extra sugar to the mix (maybe 50g) because they’ll just taste like lemon bread and it’s not great. The icing makes them amazing and the texture of them is brilliant. Maybe I’ll call them biscuit buns, anybody got any good ideas on what to name them? Anyway, this is definitely one of my favourite recipes on this site, so do give them a go! Makes about 9 biscuit-cakes.

 

 

Ingredients:

For the cake/biscuit

250g/9oz vegan margarine
300g/11oz plain flour (and extra for rolling)
150g/5oz sugar
1 lemon, zest and juice (organic preferably as you’ll be using the zest)
1 tsp baking powder

For the icing

150g/5oz g icing sugar
1 lemon, juice and zest (organic preferably as you’ll be using the zest

Method:

  1. Preheat oven to 180c
  2. Grease/line two baking trays
  3. Beat together margarine and sugar until they are light and fluffy
  4. Grate the lemon zest
  5. Add the lemon juice and zest and mix together
  6. Sift in the flour and baking powder, mix well
  7. Put plenty of flour on a surface, take the dough and kneed it on a surface for 2 minutes until it is less sticky
  8. Take a handful of dough, roll into a ball, flatten into a round cookie shape and place on the baking tray, repeat.
  9. Bake for 25-30 minutes
  10. Place them on a wire rack to cool
  11. Take the other lemon and grate the lemon zest (optional mostly because it just looks nice) and set aside
  12. Make the icing: put the icing sugar in a bowl and add enough of the lemon juice to make a very thick icing
  13. When the biscuits are cool, spread icing on biscuits evenly (make sure there is quite a thick coating of icing on the biscuits because the biscuits themselves are not very sweet)
  14. Sprinkle the lemon zest on top of the icing (optional)
  15. Eat and enjoy!