Lemon And Ginger Drizzle Cake (vegan)
Lemon and ginger drizzle cake - this incredible vegan cake is a fiery twist on a classic lemon drizzle.
Servings 10 people
Ingredients
Cake
- 90 g (6 Tablespoons) vegan butter melted
- 80 g (6 Tablespoons) neutral oil
- 200 g (1 cup) caster or granulated sugar
- finely grated zest of 2 large lemons
- 75 g (5 Tablespoons) freshly squeezed lemon juice
- 120 g (½ cup) unsweetened non-dairy milk (I use soy)
- 75 g (⅓ cup) plain non-dairy yogurt (I use soy)
- 325 g (2 ½ cups + 2 Tablespoons) self-raising flour
- 25 g (¼ cup) ground almonds (almond flour)
- 4 teaspoons ground ginger
- pinch salt
- 5 balls (100g) stem ginger (plus extra for decorating) chopped
Topping
- finely grated zest of 1 lemon
- 15 g (1 rounded Tablespoon) caster or granulated sugar
- juice of 1 lemon (50g)
- 2 Tablespoons syrup from the jar of stem ginger
- 50 g (¼ cup) caster or granulated sugar
Instructions
- Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Grease a 2lb loaf tin and line with greaseproof paper.
- Whisk together the melted butter, oil, sugar, lemon zest and juice, milk and yogurt in a large bowl.
- Add the flour, ground almonds, ground ginger and a pinch of salt and stir with a balloon whisk until fully combined, Gently stir in the chopped stem ginger.
- Scrape the mixture into the prepared loaf tin and bake for about 60 minutes until a skewer inserted into the centre comes out clean.
- While the cake is cooking prepare the topping. Rub the lemon zest and granulated sugar together in a small bowl and set aside. Put the lemon juice, stem ginger syrup and sugar into a small saucepan and bring up to a simmer, simmer for 30 seconds then remove from the heat.
- Allow the cake to cool for 5 minutes then poke holes all over the top with a skewer. Sprinkle over the sugar and zest mixture, then drizzle over the syrup, try and make sure that the whole cake gets an even dousing. Leave the cake to cool in the tin before slicing. You can top it with extra chopped stem ginger if you like.
Notes
- See post above for tips, details and step-by-step photos.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!