Lemon Drizzle Cake (Vegan)

I couldn’t let November pass by without posting a vegan recipe or two, could I… after all, it is World Vegan Month. What, you didn’t know?!

“World Vegan Month is celebrated around the world as a time to recognise how far the vegan movement has come, to highlight how accessible and beneficial a vegan lifestyle can be and to encourage the vegan-curious to adopt veganism by sharing advice, recipes and ideas.”

The Vegan Society website.

So today I am going to share a delicious lemon drizzle cake recipe which is based on my ultimate vegan victoria sponge. (You can find the victoria sponge recipe here).

It is a light and very lemony sponge cake with a lemon syrup poured over while still warm and then a tangy lemon icing drizzled over when it has cooled. So if you fancy something sweet, but fresh and zesty too, why not treat yourself! This cake has been served to non-vegans, vegetarians and vegans alike, with everyone agreeing it is extremely lemony and very tasty!

It is also incredibly easy to make.

🙂

Lemon Drizzle Cake

Preheat your oven to 190°C (375°F) and grease and flour a round 24cm (9 to 10 inch) springform cake tin.

For the cake mixture you will need to sieve together the following ingredients into a large mixing bowl:

  • 350g (2 and 3/4 cups) self-raising flour
  • 2tsps baking powder
  • 1/2 tsp baking soda
  • pinch of salt

Next, melt the following together in a saucepan and then allow to cool:

  • 170g sugar and 1tbsp vanilla sugar (3/4 cup altogether) (or add 1tsp vanilla essence)
  • 180g (1 and 1/2 sticks and 1 tbsp) vegan butter or margarine

You will also need:

  • 1 veg egg (either 1tbsp flaxmeal mixed to a paste with 3tbsps water, or another egg replacer equivalent to one egg, both available in health food shops)
  • Zest of 2 large lemons
  • Juice of 1 lemon
  • 330ml (1 and 1/3 cups) unsweetened soya yoghurt (available in most supermarkets these days)

Once the butter/sugar mixture has cooled down, add it and all the other ingredients to the flour mixture and gently fold in until all the flour is incorporated. Do not beat or overmix. You should see little bubbles in the mixture as the chemistry starts to work. 😃 Pour into the cake tin and bake for 35-40 minutes. Check after 30 minutes as ovens do vary. Insert a toothpick into the centre and if it comes out clean the cake is done – it should be golden brown on top and starting to shrink away from the sides of the cake pan.

While the cake is baking you can prepare the syrup to drizzle over it immediately after it comes out of the oven.

Lemon syrup:

In a saucepan, melt

  • 1/2 cup of lemon juice
  • 1/2 cup sugar

As soon as you remove the cake from the oven, prick little holes all over the surface with a toothpick and pour the syrup carefully and slowly over the cake so it can absorb it all. Wait until the cake has cooled a little before removing it from the tin and place it on a cake rack to cool completely.

The final stage is the icing.

Lemon icing:

  • 1/3 cup lemon juice
  • 3/4 cup icing sugar

Mix the lemon juice into the icing sugar slowly, making sure you don’t have any lumps. You can stop adding juice as soon as it reaches the right ‘drizzling’ consistency. Drizzle this over the cold cake and allow to set a little before serving.

This recipe serves 12. Simply halve the recipe and use a 16cm round tin (or a small loaf tin) for a smaller cake like this one…

We got 8 slices out of this size.

Yum!

Happy World Vegan Month!

😃

 

 

 

 

(Not) In A Vase On Monday: November???

I am joining Cathy at Rambling in the Garden to celebrate the fifth anniversary of ‘In a Vase on Monday’. Congratulations to Cathy and all those who have joined in over the past five years!

This meme has enabled me to see flowers, foliage and grasses from places in the world I will most likely never visit, as gardeners share the secrets of their beautiful gardens in a vase each week. And it has been an opportunity to share my flowers with others too. I remember being so hesitant at cutting materials when I first joined in, but gradually developed my garden so that I always had plenty of flowers for bringing indoors. And now my new garden at our house out in the countryside is being planted with vases in mind too. What a brainwave this meme was, and it is still going strong!

Well, my neglected garden at the old house has amazed me this year. With very little attention, and no watering during the months of drought, here are some summer flowers still looking good in NOVEMBER!

While doing some tidying up at the weekend I stopped for a brief cup of coffee and took my mug out into the garden. It soon became a provisional vase for trimmings, so I decided it would suit for Cathy’s theme ‘Not in a vase on Monday’ for today. I realised afterwards that it is my ‘Happiness Garden’ mug. (Zoom in and you will see the print). How appropriate!

The Persicaria is still flowering like mad, and the lovely purple Geranium too. I found a few half-decent golden asters (Chrysopsis speciosa ‘Sunnyshine’), some fresh lavender(!) and a couple of roses from my red patio rose. A sprig of Miscanthus, some golden Euonymus, various Hypericum flowers and some sedum also went into the mug. The orange ‘lanterns’ from the Physalis alkekengi are so cheerful dotted around the rockery, but I have pulled a lot out again or they would take over. The best seedheads are then always saved for decoration.

Has your autumn also been so mild? Despite a couple of early frosts and some foggy mornings it has been more like spring than autumn, and many plants are growing new leaves.

Now, do go and visit Cathy and all the others who have posted vases today. A big thank you to Cathy, as always!

🍁🍄🍁