Vegan & Gluten Free Lemon Drizzle Cake
We have to give a shout out to www.vegetarianforlife.org.uk for this fabulous recipe. This was trialed as a gluten-free vegan cake for a friend visiting last week and I was looking for inspiration of something we could both have. I came across the recipe here at work and it was good. I switched the plain flour for a gluten-free version, and the same with the bicarb and baking powder.
Preparation Time:
15 mins
Cooking Time :
60 mins
Ingredients
150g/generous 5oz Kerrymaid Premium Baking Margarine
175g/6oz caster sugar
150ml/5fl oz Alpro Soya Milk
200g/7oz Middletons Gluten Free Plain Flour
2 tsp Dr Oetker Gluten Free Baking Powder
½ tsp Country Range Bicarbonate of Soda
75g/2½oz Country Range Ground Almonds
Pinch salt
3 unwaxed lemons, zest, and juice
60g/2oz icing sugar
Method
- Preheat the oven to 180°C/350°F/gas mark 4.
- Line a round cake tin, approximately 20cm x 6cm, with greaseproof paper.
- Cream the margarine and sugar together.
- Mix in the soya milk.
- Sift in the flour, baking powder, and bicarbonate of soda.
- Add the ground almonds and salt.
- Finally mix in the juice and zest of 1 lemon.
- Spoon your mixture into your prepared tin and bake for 1 hour.
- Mix 50g of the icing sugar with a little of the lemon juice. Set to one side for the final icing.
- Gently heat the remaining lemon juice, zest and icing sugar to slightly reduce.
When the cake is cooked, spoon over the warm lemon juice. - Allow to cool completely before removing from the tin, and then icing.
