A lot of my friends and family are trying Veganuary this January to feel healthier and to get a bit more conscious about the food they’re buying.
Whilst I can’t see myself ever going fully vegan, I did successfully introduce more vegan meals into my diet last year and want to experiment even more with baking in 2020.
I’ve started with a Vegan Lemon Cake as my first bake of 2020. It’s a very cheap recipe to do (if you’re anything like me and your December spending is always a bit crazy!). It’s a nice comfort food and one you can serve friends and family with tea (again if you’re also anything like me and trying to cut down on your alcohol this month!).
You’ll need a loaf shaped tin.
- 100ml vegetable oil, plus extra for the tin
- 275g/9oz self-raising flour
- 200g/7oz golden caster sugar
- 1 teaspoon baking powder
- 1 lemon zested, 1 lemon juiced
- 150g/5oz icing sugar
- 1/2 a lemon, juiced
- Preheat your oven to 200C/180C fan/gas 6.
- Oil your loaf tin and line it with baking paper
- Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth. (I used the same lemon for both the zest and juice).
- Pour the mix into the tin. Bake for around 30 mins. Check the bake with a skewer. When it comes out clean you’re ready to go! Bring it out of the oven and leave it to cool in the tin for 10 mins, then remove and leave the cake to a rack to cool properly.
- For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake). Make sure you have the loaf on a plate when your pouring the icing – it might get messy!
Good luck to all those doing Vegnauary! I hope you enjoy this recipe as much as I did.