Vegan Lemon Loaf Cake
- 240g Plain Flour
- 1 tbsp Baking Powder
- 150g Caster Sugar
- 250ml Soya Milk
- 125ml Sunflower Oil
- 1 lemon Lemon Juice
- 1/2 tsp Vanilla Extract
- 130g Icing Sugar
- To decorate Raspberries
I don’t usually share many vegan cake recipes nowadays. Two years ago I started my cake business making vegan and free from cakes in Nantwich, Cheshire so I have been focusing on perfecting my recipes for my market stalls and order. Obviously I’m quite careful about how much I share my recipes now but since it’s Veganuary I thought I’d share one with you today. This recipe makes a lovely vegan lemon loaf cake that’s perfect with a cup of tea or with some fresh fruit as a dessert.
I hope Veganuary is off to a good start for those taking part and I hope this recipe makes it better! When I first went vegan I spent ages perfecting cake recipes as that’s what I missed most and there wasn’t any vegan cakes available in the supermarket at that point. Now you can get some vegan cakes in supermarkets but they tend to be expensive compared to their non vegan alternatives.
If you like this vegan lemon loaf cake why not try more of my vegan recipes like my vegan chocolate, orange and cranberry Tiffin?
I also have lots of reviews on here for vegan restaurants a round the world, including, New York, Iceland, California and many parts of the UK.
Preheat the oven to 175°c and grease and line a loaf tin.
Reserve 2 tablespoons of lemon juice. Mix the sugar, soya milk, oil, remaining lemon juice and vanilla in a large bowl. Gently fold in the flour and baking powder and pour into the loaf tin. Bake for 40 minutes.
Once the cake has cooled mix the 2 tablespoons of lemon juice with the icing sugar and drizzle over the cake. Decorate with the raspberries and wait for it to set before serving.