Delicious Vegan Lemon Cake Recipe

Delicious Vegan Lemon Cake Recipe

Ingredients

1 tsp psyllium husks

125 g plant-based yogurt

185 ml soy milk

135 g sugar

3 tbsp olive oil

3 tbsp lemon juice

zest of 1 lemon

325 g type 55 flour

1.5 tsp baking powder

1/4 tsp bicarbonate of soda

1/4 tsp fine salt

FOR THE TOPPING:

100 g powdered sugar

3 tsp lemon juice

10 g poppy seeds

Preparation

In a bowl, place the psyllium husks with 1 1⁄2 tbsp cold water. Set aside.

In another bowl, place the yogurt, soy milk, sugar, olive oil, and 3 tbsp lemon juice and zest. In a separate bowl, combine the remaining ingredients.

Add the liquid ingredients to the dry ingredients and add the psyllium husks.

Stir until just combined.

Place the appliance in a greased loaf tin and bake in the oven at 180ºC for 40 minutes. Cover with aluminium foil for a further 20 minutes.

For the topping, place the powdered sugar in a bowl and gradually add lemon juice until it forms a pourable topping texture.

Pour over the cake and sprinkle with poppy seeds.

Suggestion: serve with a mug of Pensal made with plant-based milk.