Recipe: Vegan Lemon Drizzle Cake

Refreshing recipe for a vegan lemon drizzle cake to enjoy with a nice cup of tea whilst sitting in the garden.

Ingredients:

• 13cm x 23cm (5" x 9") loaf pan
• 250g/ 8 3/4 oz/ 1 2/3 cups plain flour
• 2 tsp baking powder
• 1/4 tsp salt
• 170g/ 6 oz/ 3/4 cup + 3 tbsp unrefined caster sugar
• 2 tbsp maple syrup or agarve syrup
• 70ml/ 2 1/2 fl oz/ 1/3 cup organic rapeseed oil
• 250ml/ 8 1/2 fl oz/ 1 cup soya milk (or almond milk)
• 2 tsp apple cider vinegar
• 2 tbsp freshley squeezed lemon juice
• Zest of 2 lemons
• For the drizzle:
• Juice of 1 lemon
• 2 tbsp unrefined granulated sugar

Method:

1. Lightly oil the loaf tin and line the bottom with non stick baking paper (or use a loaf tin liner). Preheat the oven to 180C/ 350F/ Gas 4.
2. Sift the flour, baking powder and salt into a large bowl. Mix through.
3. In a serparate bowl, whisk together the sugar, syrup, oil, milk, vinegar, lemon juice. Stir in the lemon zest.
4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until thoroughly combined (but do not stir).
5. Tip the mixture into the prepared tin. Place on the middle shelf in the oven and bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.
6. Meanwhile, place the juice of one freshly squeezed lemon in a small bowl with the granulated sugar. Stir in to combine.
7. When the cake is baked, remove from oven and pierce all over with a toothpick. Spoon the lemon drizzle evenly over the top of the cake. Allow to cool for 1/2 hour or so before transferring to a wire rack. Leave to cool completely before storing.
8. The cake will last 3 days in an airtight container. It also freezes well/ If you wish, you can slice the cake into single sized portions prior to freezing. 

Note: If you use a round cake tin, I suggest testing after 30 minutes with a tooth pick to see if it's cooked through.