Skip to main content

Vegan lemon cake

 


Method 1

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

For the icing

150g icing sugar

½ lemon

juiced

step 1

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.

step 2

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.

step 3

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).

Method 2

🍋 Vegan Lemon Cake

Ingredients:

For the cake:

1½ cups (190g) all-purpose flour

¾ cup (150g) granulated sugar

1 tsp baking soda

½ tsp salt

1 cup (240ml) unsweetened plant-based milk (soy, almond, oat, etc.)

⅓ cup (80ml) vegetable oil (sunflower, canola, or light olive oil)

2 tbsp lemon juice (freshly squeezed)

1 tbsp lemon zest (from about 1 lemon)

1 tsp vanilla extract

1 tbsp apple cider vinegar or white vinegar

Optional lemon glaze:

½ cup (60g) powdered sugar

1–2 tbsp lemon juice (adjust for desired consistency)

🧁 Instructions:

Preheat oven to 180°C (350°F).

Grease and line an 8-inch (20cm) round or square cake pan.

Mix dry ingredients:

In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Mix wet ingredients:

In a separate bowl or jug, combine the plant milk, oil, lemon juice, lemon zest, vinegar, and vanilla.

Combine:

Pour the wet ingredients into the dry and mix until just combined. Don’t overmix.

Bake:

Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Add glaze (optional):

Mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

✅ Tips:

For a stronger lemon flavor, add a few drops of natural lemon extract.

This cake also works well as a loaf – just adjust baking time to 40–45 minutes.



Labels:

Comments

Post a Comment

Popular posts from this blog

Dumplings

  Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more

Crumpet pizzas

  Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...
Post a Comment
Read more