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
INGREDIENTS
Batter:
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
Drizzle:
⁃ 100g sugar (as above)
⁃ Juice of 1 lemon
Frosting (optional):
⁃ 250g vegan cream cheese block
⁃ 50g sugar (as above)
METHOD
⁃ 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
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