Vegan Lemon Drizzle Cake Food

VEGAN LEMON DRIZZLE CAKE

Vegan lemon drizzle cake image

This vegan lemon drizzle cake recipe is dairy free and egg free, but you'd never know.

Categories vegan cake vegan lemon drizzle vegan lemon drizzle cake vegan cake recipe vegan cake recipes

Time 1h40m

Yield 10 servings

Number Of Ingredients 17

Ingredients

FOR THE CAKE
100 ml (3 ½ fl oz) vegetable oil, plus extra to grease
400 ml (14 fl oz) sweetened almond milk (we used Alpro)
Finely grated zest of 2 lemons, plus 3tbsp juice
1/2 tsp. baking powder
325 g (11 ½oz) caster sugar
400 g (14oz) self-raising flour
FOR THE VEGAN LEMON CURD
juice and zest of 2 lemons
100g (3 ½ oz) caster sugar
2 tbsp. cornflour
Turmeric, to colour
25g (1oz) vegan dairy free spread
TO DECORATE
2 tsp. lemon juice
Pared lemon zest, lemon slices or edible flowers, to decorate
100g (3 ½ oz) icing sugar

Steps:

Make the cake. Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a deep 20.5cm (8in) cake tin with baking parchment. In a jug whisk together the oil and almond milk.
In a large bowl, stir together 250g (9oz) caster sugar along with the rest of the dry cake ingredients. Make a well in the middle and slowly whisk in the almond milk mixture until smooth. Once it is smooth whisk in 1tbsp lemon juice and the zest, then tip into the prepared tin. Bake for 50-60min, until risen, golden and a skewer inserted into the middle comes out clean.
Meanwhile, make the lemon curd. Whisk together the lemon juice and zest, caster sugar and cornflour in a small saucepan. Put over a medium heat and bring to the boil, whisking constantly until thickened. Remove from the heat and add in a very small pinch of turmeric and the dairy free butter. Whisk again and add a tiny bit more turmeric if you want a deeper yellow colour. Set aside to cool.
When the cake is baked, cool in the tin for 5min, then poke the top of it all over with a cocktail stick. Stir together the remaining 75g (3oz) sugar with the remaining 2tbsp lemon juice and spoon the mixture over the warm cake. Cool completely in the tin, then remove, peel off the parchment and halve the cake horizontally to make two equal layers.
Put a sponge half on a serving plate. Spread the lemon curd in an even layer over the top of the sponge, then put the remaining sponge on top.
Make the icing. Stir together the icing sugar and lemon juice to make a thick but pourable glaze, then spoon over the top and let it drip down the sides. Decorate with pared lemon zest, lemon slices or edible flowers and serve.

Nutrition Facts : Calories 452 calories

VEGAN LEMON CAKE

Vegan lemon cake image

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

Provided by Katie Siddons

Categories Afternoon tea, Dessert, Treat

Time 45m

Number Of Ingredients 7

Ingredients

100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
1 lemon, zested, 1/2 juiced
150g icing sugar
½ lemon, juiced

Steps:

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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