This vegan cake came about simply because I didn’t have any eggs in. Since I had soya milk in the fridge, I thought I might as well go all in and make a vegan version! And let me tell you - the process was not as easy as I expected. It took a little more testing than usual to get it right. I always find it’s the cakes that take more testing. I guess that’s why Kitchen Sanctuary has so many savoury recipes! However, I can’t resist a lemon drizzle cake. ESPECIALLY if it’s been topped with a thick drizzle of icing.
Yes I know - drizzle cakes are traditionally just topped with a simple sugar-lemon solution, but I like my toppings! So this cake has the simple sugar-lemon topping (which sinks into the still-warm cake and makes it beautifully tangy, sweet and moist) AND the sweet lemon-flavoured icing too. Plus a few sugar-paper flowers, because it’s nearly Easter and yellow flowers = Easter. We start by mixing vegetable oil and sugar together in a bowl. Then add lemon zest, flour, bicarbonate of soda, salt and soya milk. Stir together and pour into a lined loaf tin. Place in the oven to cook.
Whilst the cake is cooking, make the toppings. Mix together sugar and lemon juice for the first topping. When the cake is cooked, poke several holes in it (whilst it’s still hot) and drizzle over the lemon sugar mixture. Then leave the cake to cool. Next mix the icing sugar with lemon juice to form a thick icing. Remove the cake from the tin and remove the liner, then drizzle over the thick icing. Arrange rice paper flowers and/or butterflies on top.
Serve in thick slices:
So, New York. Wow! It was my first time there, and I LOVED it! We went for my birthday. I turned 40 (boo hoo, so old!!), and Chris knows that I’d never forgive him if he tried to surprise me with a party. That’s one of my worst nightmares. So instead, I asked him to take me away so I wouldn’t have to face anyone when I hit that milestone. We had 5 days of eating, walking, eating, taking in the sights, eating and shopping. We took lots of video and some photos too, since we tried out quite a few amazing food spots. I’ll be writing a full post on it in the next couple of weeks - so you can watch us stuffing our faces in the accompanying video (lucky you!). Looking for more Easter recipes (note they’re vegetarian, not vegan)? For a sweet Easter treat, try my:
Easter Chocolate Caramel Egg Mille Feuille Chocolate orange hot cross buns Cadbury Creme Egg and Cinnamon Toast Soldiers Carrot and Orange Tray Bake with Orange infused Raisins
The Vegan Lemon Drizzle Cake recipe:
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