RECIPES

Lemon Drizzle Cake

Lemon Drizzle Cake

Enjoy this superb Lemon Drizzle cake paired with a freshly brewed cup of tea. This recipe is not only easy to make but is completely Vegan friendly.

Ingredients:

For the Vegan Lemon Cake:

  • 625ml + 30ml All Purpose Flour
  •  375ml White Sugar
  •  7.5ml Bicarbonate of soda
  •  3ml Salt
  • 375ml Soy Milk (or other non-dairy milk)
  • 125ml Canola Oil* • 5ml Vanilla Extract
  • 15ml White Vinegar (or Apple Cider Vinegar)
  • 15ml Lemon Extract
  • 30ml Lemon Zest

For the Lemon Buttercream Frosting :

  • 1kg Icing sugar
  • 125ml Vegan butter
  • 10ml Lemon extract
  • 60ml Lemon juice*

Instructions:

  • Preheat the oven to 180°C.
  • Spray two 20cm cake pans* with non-stick spray and line the bottoms with parchment paper. Set aside.
  • Sift the flour into a mixing bowl and add the sugar, bicarbonate of soda and salt.

Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk

briefly until nicely combined and no big lumps remain. Don’t over mix, tiny lumps are okay.

  • Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or

until a toothpick inserted into the centre of one of the cakes comes out clean.

  • Remove the cakes from the pans and place onto a wire cooling rack to cool completely before

frosting.

  • Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon

juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until

thick and smooth.

  • Frost the cooled cakes and decorate with lemon zest.

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  • Lameez
    May 22, 2021 at 9:46 pm

    Delicious