Vegan lemon drizzle cake


The 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

The Drizzle
Juice of 2 small lemons

2 tbsp sugar

The Icing
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.