Tuesday, 2 February 2016

Vegan Raspberry Lemon Drizzle Cake




I've been meaning to create a vegan version of my favourite lemon drizzle cake for a while, now, and I finally got around to actually making it for a party recently.

While I was in the kitchen, though, I had a moment of inspiration. What's better than lemon drizzle cake? Lemon drizzle cake with raspberries. There's just something so obviously right about this combination that, once I'd thought of it, I couldn't believe I hadn't done it earlier. I had enough lemons for two cakes, so I decided to do an impromptu experiment.

I used dried raspberries, but I'm sure fresh would be even better, when they're in season. Friends have also recommended blueberries as an alternative that works well, so I'm looking forward to trying that out next time.


Vegan Raspberry Lemon Drizzle Cake
Makes 1 cake

2 lemons
350g (2 cups) plain flour
220g (1 cup) caster sugar
2tsp baking powder
¼ tsp salt
120ml (½ cup) sunflower oil
25g (⅔ cup) freeze dried raspberries
50g icing sugar
1tsp granulated sugar
  1. Preheat the oven to 170°C (340°F), and line a medium loaf tin with greaseproof paper.
  2. Zest and juice the lemons, discarding any pips from the juice.
  3. Measure out half the juice, and top up to 240ml (1 cup) with cold water.
  4. Sift together the flour, caster sugar, baking powder, and salt in a large mixing bowl.
  5. Add the sunflower oil, lemon juice and water. Stir to make a batter, taking care to fold in all the dry ingredients.
  6. Put a layer of plain cake mixture into the loaf tin.
  7. Mix the raspberries and most of the lemon zest (reserving a little for the topping) into the remaining batter, and pour into the tin.
  8. Bake for 50-60 minutes, or until the top is golden brown and a knife comes out clean.
  9. With a few minutes' baking time remaining, heat the remaining lemon juice with the icing sugar in a small pan, and simmer to form a light syrup.
  10. Turn the cake out onto a wire rack and prick the surface with a fork in several places.
  11. Carefully spoon the lemon syrup over the cake, while the cake is still hot.
  12. Sprinkle granulated sugar over the top of the cake, and arrange the remaining strands of lemon zest to decorate.



5 comments:

Rachel said...

Lemon drizzle cake is already gorgeous. I've a strong feeling this will be even better!

Charlie @ The Kitchen Shed said...

This looks beautiful! Lemon drizzle was one of my favourites when I was younger and the addition of the freeze dried raspberries makes it even more amazing I am sure! Yum!

mypixieblog said...

Oh, Rachel--this looks so good! You know, I've never tried baking with lemons and a friend just said she was making a lemon pie for her hubby for his birthday, and well, I was inspired. I'd love to try this recipe because of the addition of raspberries! Sounds delicious :)

Amy & Robyn said...

This looks so delicious! I'm really excited to give it a go. It's always great to find new vegan recipes that actually look as tasty as their carnivorous counterparts haha.

pudandpieandpanc.blogspot.com

Lucy Allen said...

This looks delicious, I am always in awe of vegan bakes.

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