Completely free from any animal product, this vegan cake is big on flavour! Refreshing, sweet and tangy, it’s the perfect afternoon treat!
You also make this gluten-free by replacing the flour with a wheat-free alternative.
Ingredients
For the cake:
- 100ml vegetable oil
- 275g self-raising flour
- 200g caster sugar
- 1 tsp baking powder
- 1 lemon, zested
- 1/2 lemon, juiced
For the icing:
- 150g icing sugar
- 1/2 lemon, juiced
Method
- Heat your oven to 200°C / 180°C Fan / Gas Mark 6. Oil a 1lb loaf tin, and then line it with baking parchment. In a large bow, or stand mixer, gently mix together the flour, sugar, baking powder and lemon zest. Add the vegetable oil, lemon juice and 170ml cold water, and mix until it reaches a smooth consistency.
- Pour your mixture into the loaf tin and bake for 30 minutes. Leave to cool in the tin for 10 minutes, and then transfer to a wire rack to finish cooling completely.
- Whilst your cake is cooling, make the icing by sieving the icing sugar into a bowl. Mix in the lemon juice gradually, until you have an icing thick enough to pour over the loaf.
Lead image: dr911 via Getty images.