Recipe: Lemon Drizzle Cake made with unrefined sugar – #Vegan

Lemon Drizzle Cake made with unrefined sugar

 

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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

Lemon Drizzle Cake made with unrefined sugar came about because I wanted to create my own version. Admittedly, this cake took several attempts before I got what I wanted right and the texture too. The trick here is not overcook the cake. I used unrefined sugar having moved away from caster some years ago.

Author: Edward Daniel

Recipe type: Dessert

Cuisine: Vegan

Serves: 8

Ingredients

• 150ml olive oil
• 100ml coconut oil, melted
• 200g unrefined raw coconut sugar
• 1 lemon juice and zest
• 400g flour
• 100ml filtered water
• 4tbs flaxseeds, ground
• 2tbs bicarbonate of soda
• 2tbs cider vinegar

Instructions

1. Preheat oven to 180 degrees Celsius.
2. Line a cake tin with olive oil. Place baking paper so that it covers the bottom and sides.
3. In a food mixer combine the oils with the sugar. Add the flour, water, flaxseeds and lemon zest. Continue whizzing.
4. Add the bicarbonate of soda and vinegar. The batter should start to fizz.
5. Transfer the batter to the cake tin. Cover the top with aluminum foil. Bake in the oven for about 25 minutes. You want to ensure that the cake remains moist and do not worry if the skewer does not come out clean.
6. Remove from the oven. Prick the cake with a cocktail stick all over. Drizzle on the lemon and allow to stand for about 20 minutes before cutting.
7. Serve with vegan cream or icecream.

3.5.3226

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EthiVegan by Edward Daniel

What future would you like to paint? What I say is that it is possible to lead a fulfilling life by going within, living in alignment, letting go of the past and thriving on a vegan diet.

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Edward Daniel | Servant to Humanity | Second Wave | Chef | Media Advertising IT IP Solicitor | Author | Poet | Presenter | Former Chair, The Vegan Society