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Vegan/Dairy Free/Egg Free Lemon Drizzle

A moist lemon drizzle with no dairy or eggs

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250g sifted plain flour

2 teaspoons baking powder

1/4 teaspoon salt

Whisk into a seperate bowl:

170g caster sugar

2 Tablespoons maple syrup

70ml Rapeseed oil

250ml dairy free milk

2 teaspoons apple cider vinegar

2 Tablespoons lemon juice

zest of 2 lemons


You need a loaf tin, lined, and oven heated to 180 degrees celsius

Mix ingredients into a large bowl.

Combine, but don't over stir.  Pour into the loaf tin and bake in the middle of the oven for 40 minutes.

Meanwhile, combine:

2 Tablespoons of granulated sugar

Juice of 1 lemon.


Once the cake is baked, remove from the oven and dot with holes (I use a skewer for this). Drizzle over the sugar and lemon and leave to cool before removing from the tin and slicing to eat.  Enjoy!

Added by: Clare Seek

Tags: Cake diary-free Vegan Lemon egg-free

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