The first time I baked for everyone at work, I baked something non-vegan. And there were two vegans on the team. Oh I felt the guilt. Even though I know you can’t always cater for everyone and realistically I was baking for myself. The time alone in the kitchen. The baking therapy. The pride.
Since then, I’ve tried to do a bit more baking/cooking (we do monthly team breakfasts too) suitable for vegans. It’s actually not always that difficult. I know there are a lot of recipes out there which use complicated vegan alternatives, but there are also plenty which don’t. This being one.
It started as a vegan lemon drizzle. Which I made three times. The first, I misjudged it being cooked – as it includes no egg, the cake doesn’t go golden. The second time, I thought I’d almost perfected it, but I still thought it needed more lemon. Third time lucky, but I knew it needed something else. And that’s where the blueberries came in.
The cake itself was actually really fluffy, which I thought was surprising for a vegan cake. I don’t know why I thought they’d always be like raw cakes. It’s zesty, sweet and the blueberries add a delicious flavour, with juicy bursts.
It’s quickly become one of my favourite bakes. One I’ll happily make over and over, and always seems to impress!
The recipe is below. Enjoy!
What’s your favourite cake to bake?
Vegan Lemon & Blueberry Drizzle Cake
A fluffy, zesty, sweet bake, with delicious juicy bursts
- 300 g self-raising flour
- 1 tsp baking powder
- 200 g caster sugar
- 2 lemons juiced and zested separately
- 200 ml water
- 100 ml vegetable oil
- 125 g icing sugar
- 100 g fresh blueberries
Pre-heat the oven to 200°C. Line a square tray bake tin with baking paper. Leave to the side whilst you prepare the cake mixture.
Sieve the flour and baking powder into a mixing bowl. Add the sugar and zest of one lemon. Mix until combined well.
Mix in the juice from one lemon, oil and water. Whisk/fold until smooth. Pour into the lined square tin.
Sprinkle the blueberries on top of the cake mixture, push them in slightly (you don't ant them to burn). Place the tray bake tin in the middle of the oven for 20-25 minutes, or until a skewer comes out clean. It doesn't go golden, so the skewer test is key!
Remove from the oven and allow to cool on a wire cooling rack.
Once cool you can ice. Mix the icing sugar with just enough lemon juice from the remaining lemon to make a thick, slightly runny paste. Drizzle over the cake to your desire, and finish sprinkled with lemon zest. Cut into 18, serve & enjoy!