This super juicy vegan lemon cake is part bake part pudding (warning its very gooey and delicious you'll need a fork to tackle it) and perfect as a Sunday afternoon treat.
You will need:
100g golden caster sugar
100g diary free margarine spread
220g self raising flour
2 tsp egg replacement powder such as Orgran
the rind of 2 lemons
100ml almond milk
the juice of 3 lemons
2 tblsp caster sugar for syrup
Pre heat your oven at 175oC. Whisk together butter and sugar and then add lemon rind. Sift flour and egg re placement powder in slowly mixing as you go. As the mixture thickens up pour in a little almond milk to make stirring easier. You don't have to use all the milk but just enough to get your batter to a thick pouring consistency. Grease and line a medium sized loaf tin and pour all of mixture in. Bake for 30 mins until cracked and dark brown on top. Once out of the oven pour over your syrup which is simply made by mixing 2 tblsp of sugar with the juice of 2 lemons (minus pips!) If you add the syrup whilst the cake is still hot the sugary goodness seeps through making a deliciously zingy and juicy top!
You'll need a fork to eat this one and a nice pot of Darjeeling tea. x
