Vegan lemon drizzle cake
100g smooth cashew butter
200g caster sugar
1 tsp vanilla extract
70g natural almond yog
100g self-raising wholemeal flour
50g oat flour
50g almond flour
1/2 heaped tsp baking powder
Sprinkle bicarbonate of soda
Pinch of salt
Rinds of 2 lemons
Couple of splashes of plant drink of choice
Juice of 2 small lemons
2 tbsp sugar
2 heaped tbsp natural almond spread
2 tbsp syrup
Juice of half a lemon
Water until drizzly, but not too loose – you want it to cover the cake without looking see through
Preheat the oven to 170°C fan
Cream together the cashew butter and sugar until you have a fluffy paste
Stir through the vanilla
Add the yog and stir until smooth
Add a splash of soy milk and stir well
Add all the flours, baking powder, bicarb and salt and mix well until it starts to form a batter
Add more milk accordingly, until you have a cake batter – you want the cake batter to remain thick, as the flours won’t absorb much liquid.
Bake for 50 mins or until risen and spongey when you press it.
Spike all over with a toothpick, then set aside for a minute and mix the drizzle ingredients together
Sprinkle the drizzle over the cake evenly and set aside until the drizzle soaks in slightly – takes 5-10 minutes.
Mix the icing ingredients together until it is a drizzling consistency
Take the cake out of the tin, pour over the icing and top with rind
Serve immediately or keep in the fridge in an airtight container for up to 5 days.