Thursday, 14 July 2016

Moist Lemon Drizzle Cake (Vegan/Gluten-Free)


* 1 and 3/4 cups gluten free self-raising flour
* 2 tsp baking powder
* 1/4 tsp salt
* 1 cup granulated sugar
* 2 tbsp maple syrup
* 1/3 cup rapeseed oil
* 1 cup soya milk (or any other dairy free milk)
* Zest of two lemons
* Juice of one lemon

* 2 tbsp icing sugar
* Juice of one lemon

* 100g icing sugar
* 2 tbsp lemon juice

Preheat your oven to 170c. In a large mixing bowl combine the flour, baking powder and salt. 

In a separate bowl mix the sugar, maple syrup, oil and milk.

 Grate the zest of two lemons, use the juice of one of them, and mix into the wet mixture. 

Mix the wet ingredients into the dry ingredients and whisk till combined and there are no lumps. Be careful not to over-whisk. Place the mixture into a greased loaf tin.

Cook the cake in the oven for 40-45 minutes. 

Mix together in a saucepan the ingredients for the syrup and heat until the sugar has dissolved. Use a wooden skewer to make holes all over the cake to allow for the syrup to be more easily absorbed. Pour the syrup over the cake and leave to cool completely. 

While the cake is cooling, you can make the icing for the drizzle. Mix the icing sugar and lemon juice together until you have perfect drizzling consistency. It shouldn't be too runny, but should be thick enough to coat the back of a spoon. Drizzle the icing all over the cake. 

Decorate with strawberries if you would like and leave the cake so that the icing can harden. 

Serve and enjoy!

Seda x

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