Lemon Cake Recipe
By The Vegan Allrounder
🔪Prep Time: 15 minutes
👩🍳Cook Time: 50-60 minutes
2tsp baking powder
1tsp baking soda
pinch of salt
50g sugar (or more if you like it sweeter)
240ml plant milk (or 200 milk and 40 yoghurt)
zest and juice of 1 lemon
50ml (rapeseed) oil
1Measure the dry ingredients into a bowl.
2In a separate bowl combine the wet ingredients.
3Now add the wet ingredients into the dry ingredients and whisk until just combined. Layer your baking tin with a baking sheet and fill in the dough
4Bake at 180°C for 50-60 minutes or until a toothpick inserted comes out clean. Let cool down then drizzle with some lemon sugar icing and enjoy!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.