Lemon cake


Ingredients

250g vegan margarine
200g caster sugar
2tsp vanilla sugar
30g soya flour
½ tsp xanthan gum
200ml warm water including juice of 2 lemons
Finely grated zest of 2 lemons
150g plain flour
100g corn flour
15g baking powder
50g ground almonds

150g icing sugar
3tbsp lemon juice
2 tsp lemon zest

Method

1. Pre heat oven to 170c, line and grease tin.
2. Mix the margarine, caster sugar, vanilla sugar, soya flour, lemon zest and xanthan gum in a bowl.
3. Add the lemon juice to the water, add to mixture slowly. Stir continually until creamy.
4. Sift flour, corn flour and baking powder into the mixture. Fold in.
5. Spoon mixture into tin. Bake for 1 hour to 1 hour 1o minutes.
6. Mix the icing sugar with zest and lemon juice.
7. Once the cake is cool, spread the icing on top.

With thanks to the Vegan Society www.vegansociety.com and Günter Eberwein’s “The passionate way of vegan baking” ebook www.guntersvegancakes.com

 


Other recipes you might like »

Raspberry and almond traybake

One mixture all whizzed in the food processor makes the base and topping for this bake!

Read more

Coffee cake

This cake is sure to help fill up your donation box at your Cake Break event. Scrummy.

Read more

Easy peasy ginger (or chocolate or coffee and walnut) cookies

This yummy recipe comes from keen cake breaker Caroline Howlett, and goes down a treat in her village.

Read more





© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571