Tuesday, 19 January 2016

Vegan Lemon Cake

Vegan Lemon Cake

Most people like a nice piece of cake to treat themselves to every so often and that doesn't mean that being a vegan stops you from having that indulgence. One of my favourite flavours is lemon, so a delicious lemon cake is something I couldn't refuse, but this recipe is easy to interpret if you wanted it to have another fruity flavour. Whether you want to try it out for yourself or are making it for a vegan friend, here is the recipe.


You Will Need
250g Plain Flour
170g Caster Sugar
2tsp Baking Powder
40ml Rapeseed Oil (you could also use sunflower) & a little for greasing baking tin
2 Unwaxed Lemons
250ml Almond Milk (or dairy free milk of choice-soya, oat, rice)
50g Icing Sugar

This recipe makes a substantial cake loaf so it can serve quite a few people or just yourself. I tend to use mine up within a week and storing it in the fridge is best so that the glazing on top does not melt.

Vegan Lemon Cake

To begin I get my baking tin and use a little of the rapeseed oil to grease the inside of the tin. I just have a small bread loaf tin that I cook with, but its really up to you what baking tin you use, you could use a small round one if you preferred. I then rip some baking/parchment paper and line it into the tin, this makes it super easy to get the cake out once it has cooked. 

Vegan Lemon Cake

I tend to have all my ingredients weighed out before I start any baking as it just makes things a lot more easier and convenient. Get a bowl and sift the flour, baking powder and if you want to add a pinch of salt aswell. After the sieving, add the caster sugar and mix together.

Vegan Lemon Cake

In a separate bowl or jug, whisk your almond milk and rapeseed oil together. Grate one of your lemons and add the zest plus the juice to the mixture, giving it all a final whisk together.
You then want to gently fold the wet mixture into the dry mixture, so try not to rapidly mix the spoon, just gently fold in until you have a smooth batter.

Vegan Lemon Cake

Pour the batter into your prepared baking tin and then it is ready to be cooked. You want to preheat the oven a little before popping it in at 180C/ Gas Mark 4 for about 40 minutes until golden brown. The best thing to have handy is a little skewer or even a knife to pop though the middle of the cake, if it is dry then it is cooked.
I leave the cake to completely cool on a wire rack before adding the icing glaze on top. If you do it whilst it is still hot it will just all melt away.

Vegan Lemon Cake

Once completely cooled I transfer the cake back into the baking tin. In a small bowl, add your icing sugar and 2-3tbsp of water and mix until you have a sticky glaze. I prefer my lemon cake to be very strong in flavour, and because there is a lot of sugar it will help balance the sweetness a little. So I add some more zest of a lemon and 1 half of its juice to the icing glaze. You then want to drizzle the mixture over the top of the cake, spread it around so the top layer has had some of the icing glaze and then pop in the fridge for at least an hour.

Vegan Lemon Cake

Then it is ready to be served and enjoyed. The lemon flavour is completely personal preference on how strong you like it, I just like to add a little extra juice into the icing for a stronger lemon taste. The cake is really light & fluffy and can be enjoyed with a nice cup of tea. But a perfect treat for vegans to eat without any eggs being used.

Let me know in the comments what your favourite cake is?

Have a lovely day ☺

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