A delicate, zingy vegan lemon cake made without eggs, milk or butter! The key to that lemony tang is a decent lemon extract (we use Nielsen-Massey)
Ingredients
- 1 tsp psyllium husks
- 125g unsweetened vegan yogurt
- 185ml plant milk
- 135g caster sugar
- 1 tsp lemon extract
- 3 tbsp vegetable oil
- 3 tbsp lemon juice
- 1 lemon, zested
- 325g plain flour
- 1½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp fine sea salt
ICING
- 100g icing sugar, sifted
- 2-3 tsp lemon juice
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4 and line a 450g loaf tin with baking paper.
- STEP 2
In a small bowl combine the psyllium husks with 1 ½ tbsp. of cold water. Mix and set aside to thicken.
- STEP 3
Mix together the yogurt, plant milk, caster sugar, lemon extract, vegetable oil, lemon juice, and zest. In a separate medium bowl, mix together the remaining ingredients.
- STEP 4
Combine the wet ingredients with the dry ingredients, adding the soaked psyllium husks, and mix briefly until just combined.
- STEP 5
Spoon the batter into the prepared loaf tin. Tap the tin firmly on the counter to release any air bubbles. Bake for 40 minutes, then cover the top of the cake with foil and return to the oven for a further 20 minutes. Once done, a toothpick or skewer pushed into the centre should come out clean.
- STEP 6
Leave to cool for 10 mins before removing from the tin. Allow to cool fully.
- STEP 7
To make the icing, whisk together the icing sugar and the lemon juice in a small bowl. If you’d like the icing thicker, add more icing sugar.
- STEP 8
Once the cake is completely cooled, drizzle the icing all over and top with fresh lemon zest, if you like.
