Enjoying the last summer days with a juicy slice of vegan lemon cake. This cake is very easy to make and doesn't require hours upon hours in the kitchen. Bring this cake to a picnic in the park with your friends and celebrate the last days of August.
Ingredients:
250ml plant-based Milk
180g Sugar
125ml Sunflower Oil
300g Flour
1 tsp Baking Powder
Juice and Zest of 1 Lemon
Confectioners Sugar
Method:
Preheat your oven to 180°C. Line the floor of the cake pan with baking sheets.
In a large bowl, combine the milk, sugar, oil and the lemon juice (save 1 tbsp for the icing). In a separate bowl, combine the flour and baking powder. Add the flour mix gradually to the wet ingredients and combine into a smooth batter.
Fill the mixture into the cake pan and bake for about 30 minutes. The cake might take longer but you can check if it's done by inserting a wooden skewer into the centre. The skewer should come out clean when the cake is ready.
Let the cake cool off. Meanwhile, scoop some tablespoons of confectioners sugar into a small bowl. Gradually add the leftover lemon juice to the sugar. The icing should only be runny enough to slowly drizzle down the cake. If it's too solid, add juice. If it's too liquid, add sugar :) Cover the cake with the icing and decorate with some lemon zest and optionally some edible flowers.
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