Easy Vegan Lemon Drizzle Loaf Cake
A simple and quick tangy cake, based on the classic Lemon Drizzle Cake
9
Equipment
- 1 2lb Loaf Tin lined
Ingredients
- 1 cup Soy Milk - or plant-based milk of your choice
- 1 cup White Sugar
- ¼ cup Oil - I use vegetable or sunflower
- 1 tbsp Egg Replacer - I like to use Orgran
- 1 tbsp Water
- 2 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 1½ cups Plain Flour
- ¼ cup Cornflour
- 2 tsp Baking Powder
- 1 Zest of 1 Lemon
- pinch Salt
Icing
- ½ cup Granulated Sugar
- 1 Lemon - juice only
Instructions
- Preheat oven to 170c.
- In a blender, whizz together the sugar, oil, water, lemon juice, egg replacer, milk and vanilla extract until smooth.
- Pour this mixture into a mixing bowl.
- Sift together the flour, cornflour, salt, lemon zest and baking powder over the top of the wet ingredients.
- Using a whisk, mix together until there are no lumps.
- Pour into your prepared cake tin. The batter will be quite thin.
- Bake for between 25-30 minutes or until light golden and springs back to the touch.
- Pour the lemon drizzle over the top of the loaf whilst still hot.
- Leave to cool, in the tin, on a cooling rack.
To make the lemon drizzle
- Whisk together the lemon juice and caster sugar in a small bowl.
- Store in a tin for up to a week.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.