Vegan Lemon & Lilac Loaf
A deliciously moist, Vegan lemon loaf cake decorated with a simple sugar glaze and fresh lilacs. Perfect for spring.
Ingredients
Sponge Cake
- 180 g granulated sugar
- 90 ml olive oil
- 230 g self raising flour
- 210 ml soy milk
- 1 tbsp apple cider vinegar
- 1 1/2 tsp baking powder
- 1 lemons zested
- 1/2 lemon juiced
- Pinch salt
- 2 tsp vanilla extract
Glaze
- 150 g icing sugar
- 1-2 tbsp water
- 1-2 drops purple food colouring (vegan)
Toppings
- 100 g fresh blackberries
- 100 g fresh blueberries
- Lilac flowers
Instructions
- Preheat your oven to 180c fan and line a regular loaf cake pan with baking paper.
- To make your vegan buttermilk, stir the apple cider vinegar into your soy milk and set aside for 5 minutes. These should thicken and begin to curdle.
- In a large mixing bowl, add in your sugar and lemon zest, rubbing these together using your fingers. Combine the sugar and olive oil and beat these together until pale and fluffy. Whisk in the buttermilk mixture and lemon juice until well incorporated.
- Sift the dry ingredients and fold these into the wet mixture.
- Transfer the batter into your loaf pan and bake for 40-45 minutes until golden and well risen. You will know your cake is cooked if you can insert a toothpick and this comes out clean.
- Allow your loaf to cool in the pan for 5 minutes, then transfer this to a wire rack to cool completely.
- To make the glaze, stir the icing sugar and water together, then gradually add in a little of your food colouring. Once you're left with a smooth, pourable consistency, you can drizzle this over your cooled cake, allowing it to flow gloriously down the sides.
- Top the cake with fresh fruit and flowers and you're ready to serve!