Vegan Lemon Drizzle Cake

Ingredients for  8-10  Servings

• 150g

  Dairy-free margarine, plus extra for greasing
• 175g

  Caster sugar
• 200g

  Plain flour
• 2 tsp

  Baking powder
• ½ tsp

  Bicarbonate of soda
• 50g

  Ground almonds
• Pinch

  Salt
• 150ml

  Soya milk
• 3

  Unwaxed lemons, zest finely grated from 2, juice from 3
• 4 tbsp

  Granulated sugar

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  1 to 2 hours

Method

1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. Grease the cake tin and line the base with a disc of baking paper.
3. Spoon the dairy-free margarine and caster sugar into a mixing bowl (or bowl of a free-standing mixer). Sift in the plain flour, baking powder, bicarbonate of soda, ground almonds and a pinch of salt.
4. Add the soya milk, lemon zest and juice from one lemon. Beat well until the ingredients are thoroughly combined and the mixture is smooth.
5. Quickly spoon the cake mix into the prepared tin, spread level with the back of a spoon and bake on the middle shelf of the preheated oven for 1 hour to 1 hour 10 minutes.
6. Sit the cake tin on a cooling rack and leave for 5 minutes.
7. Meanwhile, combine the juice from the remaining lemons with the granulated sugar and carefully and evenly spoon over the top of the cake.
8. Leave the cake until completely cold before removing from the tin and serving.