Vegan Lemon Drizzle

Vegan Lemon Drizzle Cake

By Emma de Sousa

Here’s a classic lemon drizzle cake without any dairy whatsoever! I promise you it’s as awesome as any other drizzle cake you’ll bake. The easy recipe takes hardly any time to make and only a little time to bake. You can just chuck it in a bowl without any fancy folding. The ground almonds* give it that bit of extra luxury but if you have a nut allergy, replace them with extra flour.

INGREDIENTS For the cake 200g self-raising flour 150g golden caster sugar (or white will do) 70g of ground almonds* 1 tsp baking powder Pinch of salt 125ml good quality vegetable oil (I use rapeseed-based vegetable oil) 175ml unsweetened plant-based milk (I use soya for baking) 2-3 lemons For the drizzle 2 unwaxed lemons 100g golden caster sugar

Cibare Magazine www.cibare.co.uk METHOD 1. Pre heat the oven to 175C and pre-line a loaf tin with parchment paper. 2. Put all dry ingredients into a bowl and mix well. 3. Zest and juice the lemons (not the drizzle ones at this point) and add 50ml of juice + zest to the dry ingredients along with the oil and milk. Mix well. 4. Put batter into the lined loaf tin and bake for 30 minutes or until a knife comes out clean. If the cake starts to go too dark, lightly cover the top with some extra parchment paper for the last 10 minutes. 5. While the cake is in the oven, make the drizzle. Zest and juice the remaining lemons. Mix in the sugar until it dissolves – I usually pop it in the microwave for 20 seconds to give it a hand.

6. When the cake is done, take a skewer and poke holes all the way through it, then drizzle the juice evenly over the top. Leave in tin to cool, then lift the cake out holding the parchment paper. I like to dust mine with some icing sugar.