Whoops. It’s been quiet here for a very long time. Where have the months gone?! Our family expanded with the addition of our beautiful puppy Arlo, and he certainly has been keeping us busy. Whilst running a business, working part time, and looking after a pup, finding time to blog has been hard; not only do you need time, you also need significant surface area (read… the floor!) to photograph the bakes which has been challenging with an inquisitive puppy!
My plan for 2018 was to post at least 1 new recipe a month… safe to say that being in March already, it hasn’t gotten off to a good start! But that being said I already have a few recipes in the pipeline for you ready to go.
For now you’ll still see a heavy vegan influence on my blog. My first attempt at reintroducing eggs was not much of a success, so for now I’m still egg free. That being said, I’m winning more and more every day at creating vegan bakes, so I feel like I’m missing out less and less.
All that said, here is my recipe for a vegan lemon drizzle. It might not be the fanciest of bakes, but I love a good, punchy lemon cake and it’s something I’ve really missed since going egg free. This recipe is loosely based on a basic cake recipe in Ms. Cupcakes Naughtiest Vegan Cakes In Town book. As I’ve said before, I can’t recommend this book highly enough for anyone starting out with vegan baking. This cake is light, fluffy, delicious and smack-you-in-the-face lemony. What’s not to like?!
Serves 8-10 slices. Takes 30 minutes plus baking and cooling.
This cake recipe is based on a recipe in ‘Ms. Cupcake, The Naughtiest Vegan Cakes in Town‘
- 400g self raising flour
- 240g caster sugar
- 2 tsp baking powder
- Zest of 2 lemons
- 400ml soya milk
- 160g vegetable oil
- Juice of 1/2 lemon
- Juice of 1 1/2 lemons
- 85g caster sugar
- 150g icing sugar
- Zest to decorate, if wished.
- Preheat the oven to 180c, and line a 20cm loaf tin with greaseproof paper.
- When the oven has come to temperature, in a large bowl add the flour, caster sugar, baking powder and lemon zest. Briefly mix.
- Add the soya milk, vegetable oil and lemon juice into the dry ingredients and whisk together briefly – Most of the flour should be incorporated but don’t worry if there are small lumps.
- Quickly pour the batter into the prepared loaf tin, and tap the tin on the work surface lightly to prompt all the air bubbles to rise to the top and burst. Bake in the preheated oven for 35-40 minutes, until well risen, golden, and the cake is pulling away from the edge of the tin.
- Whilst the cake is baking, make the drizzle topping by mixing the sugar and lemon juice together in a small bowl.
- When the cake is baked, remove from the oven and prick all over with a skewer, then pour over the drizzle topping, spreading it evenly over the top of the cake.
- Leave the cake to cool completely in it’s tin. Meanwhile, making the icing topping. Mix the icing sugar with enough water or lemon juice to make a thick paste.
- When the cake is cooled, remove from the tin and the baking paper. Spread the thick icing on top, and zest over some additional lemon as decoration if wished.
- Store in an airtight container and eat within 3 days.