Vegan Lemon Raspberry Loaf Cake

It’s Great British Bake Off week, so what better way to start than with a show stopper? This is actually my first dabble in proper vegan baking, and I have to say, so far I’m impressed. Despite being totally vegan, this cake still has all the lovely cake flavour and texture you would expect from a regular loaf cake, without the eggs or dairy. The icing is made using powdered sugar and fresh lemon juice, which gives it a delicious sweet and sour flavour. It complements the sweetness of the cake beautifully!
  • 50 ml vegetable oil
  • 200 g Caster Sugar
  • 210 g All Purpose Flour
  • 1 tablespoon Lemon Juice
  • pinch of salt
  • 1 teaspoon Baking soda
  • 235 ml Oat Milk
  • 1 tablespoon lemon zest
  • Icing
  • 150 g Icing Sugar (powdered sugar)
  • 2 tablespoons Lemon Juice
  • Fresh raspberries and other berries for topping
  1. Preheat the oven to 180 degrees Celsius.
  2. In a mixing bowl, cream together the vegetable oil, sugar, lemon juice, lemon zest and oat milk until evenly mixed. Sift the flour, baking soda and salt together then add to the wet ingredients. Gently fold in until smooth.
  3. Grease and line a loaf tin and pour in the mixture into the tin. Bake for 45-60 minutes, until a skewer inserted into the middle comes out clean.
  4. For full instructions :

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