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RECIPE:
VEGAN LEMON AND POPPYSEED DRIZZLE CAKE

This is one of Pastry Chef Mike's favourite vegan cake recipes and he has chosen to share it with you. It is quick and easy and incredibly delicious!

Ingredients (serves 4)

Sponge:

100ml vegetable oil

280g self-raising flour

180g caster sugar

50g poppy seeds

1tsb baking powder

1 lemon, zest and juice

Icing:

150g icing sugar

1 lemon, juiced

Recipe

Preheat the oven to 180C. Line a loaf tin with baking parchment.

Mix the flour, sugar, poppy seeds and baking powder together. Then add the oil, lemon juice and zest and 175ml of cold water and beat until smooth.

Pour the mixture into the lined cake tin. Bake for approximately 30 minutes, until a knife comes out clean. Allow to cool.

To make the icing, mix together the icing sugar and lemon juice and pour over the cake. To finish, grate fresh lemon zest over the top. Delicious!

If you would like to print this recipe out, you can clink on the pdf link here.