Vegan lemon drizzle cake

Vegan Lemon drizzlecakeVegan lemon drizzle cake

 

 

 

 

 

 

 

 

Yes! It worked! I made a lemon drizzle cake. If you read this post then 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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Help me… I am a new vegan!


Vegan essentials

As a new vegan, I am learning which food I can use as replacement for milk/butter/eggs etc.

Milk is the easiest one, there are so many different varieties of non-dairy milk such as soya, rice and almond milk (definitely staying away from the hemp milk though).

Then for butter I usually just replace it with vegan margarine (anyone have other suggestions?).

Eggs is much harder, I’ve heard that ground flaxseeds are good, but I haven’t tried this yet (I will do soon!) I usually just use oil, mashed bananas or applesauce in my cakes, the last two only tend to work out when you want a fairly stodgy cake (like the vegan banana cake which you can find here) rather than something light and fluffy like a Victoria sponge. I made a disastrous cake the other week, it’s one of my favourite vegetarian cakes, a lemon drizzle cake. Unfortunately, instead of the yummy cake I usually make, it was a baking powder disaster that tasted like dirty dishwater, unfortunate. Fortunately, I live with poor students who will eat any old rubbish, so it found a nice home in their stomachs, but there was no way I was eating any of that. So anyway, the point is that need help, is there anyway to make a lemon drizzle cake (or Victoria sponge style cake) that rises, doesn’t taste soley of baking powder and has a nice fluffy consistency? Or is that beyond the realm of possibility for a vegan? Please leave a comment below if you have some wisdom to share, it’s greatly appreciated! 

Quick update (31.03.2013) I just found this picture, which really helps.

No meat athlete

Update 25/04/2013

I have successfully made a yummy vegan lemon drizzle cake, for the recipe click here.