platinum jubilee vegan lemon drizzle loaf cake πŸ‡¬πŸ‡§

put the kettle on for a brew!…

Prep | 10 mins

Cook | 45 mins

Makes | around 10 slices

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | gluten-free | cane sugar-free



Dry ingredients:

⁃ 125g sugar (I use a sugar substitute; check your packet for substitution measurements)

⁃ 275g gluten-free self raising flour

⁃ 1tsp baking powder

⁃ zest of 2 lemons

⁃ 1tbsp poppy seeds

Wet Ingredients:

⁃ 100ml vegetable oil, plus extra to oil the tin

⁃ 175ml cold water

⁃ Juice of 1 lemon


⁃ 100g sugar (as above)

⁃ Juice of 1 lemon

Frosting (optional):

⁃ 250g vegan cream cheese block

⁃ 50g sugar (as above)


⁃ Preheat your oven to 180c (fan)

⁃ Oil a 2lb loaf tin

⁃ Mix the dry ingredients in a bowl then pour in the wet ones and mix until smooth

⁃ Pour into the loaf tin and bake on the middle shelf for 45 mins, or until a skewer comes out clean (note: cover with foil after 25 minutes to prevent the top from burning)

⁃ Now make the toppings. Gently heat the drizzle ingredients in a saucepan until the sugar dissolves. Mix the frosting ingredients with a fork until thickened (a couple of mins). Set both aside

⁃ As soon as the cake’s out of the oven prick all over with a skewer and pour over the drizzle. Cool in the tin for 10 mins then transfer to a wire to fully cool

– Once cooled, spoon over with frosting then take a slice and enjoy with a cuppa! X

Copyright Β©

Published by misterrands


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