Petite Vegan Lemon Drizzle Cake

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Petite Vegan Lemon Drizzle Cake

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Ingredients

Cake

240 g soy milk, Or other plant milk
1 level tbsp white vinegar
2 lemons, Juice 1 lemon and peel the zest off both of them
110 g vegan butter, e.g. nuttelex buttery
200 g white sugar
1 level tsp natural vanilla extract
3 level tsp fresh lemon juice
250 g plain flour
3 tsp baking powder
1/2 tsp salt

Drizzle

120 g icing sugar
3 tbsp fresh lemon juice

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6

1h 15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Brunch Baking BBQ Everyday Party Picnic Easy Low budget Quick Cake Dessert Egg free Lactose free Non-dairy Vegetarian Nut free Grandparent's Day Mother's Day Summer

Recipe's preparation

Cake Mixture

Preheat oven to 180 deg C. Line a loaf tin with baking paper. Add vinegar into a separate bowl/cup or measuring jug and pour the soy milk ontop. Set aside (this is vegan buttermilk)

Peel the skin off 2 medium sized lemons (try not to get too much white pith when youre peeling). Juice 1 of the lemons. Set aside

Add the lemon peel into mixing bowl and mix for 10 seconds speed 8. Scrape bowl down & Repeat if needed. (it should be in very small pieces). Add the vegan butter, white sugar, vanilla extract & fresh lemon juice to mixing bowl and mix for 30 seconds speed 5.

Add the flour, baking powder and salt and mix for 10 seconds speed 5. Add the buttermilk in and mix for 15 seconds speed 4.

The mixture will be quite thick. If its not completely combined just use the spatula to combine it a little more by hand as you dont want to over mix it.

Pour into prepared loaf tin and spread evenly. Bake for 40 mins. Take it out of the oven and top it with foil so the top doesnt get burnt. Place it back in for another 20 minutes. This all depends on your oven. You want it to be lightly golden ontop just before you cover it.

Check its ready by putting a knife in the cake - If the knife comes out clean its ready. Take it out of loaf tin gently and place on a cooling rack to cool completely.

Wash and dry mixing bowl.

Drizzle

Add icing sugar and lemon juice to bowl and mix for 20 seconds speed 4 until completely combined.

Once cake is cool top it with the icing. Cover and place in fridge for 10 minutes to set. Slice and serve. This cake should last at room teperature for a few days or up to 1 week if kept covered in the fridge.

Accessories you need

Spatula TM5/TM6
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Tip

converted from loving it vegan lemon pound cake

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.