Well hello there vegan lemon raspberry loaf cake. This cake is deliciously moist and crumbly and full of beautiful citrus flavour! Totally vegan and totally delicious!
50ml vegetable oil
200g Caster Sugar
210g All Purpose Flour
1tablespoon Lemon Juice
pinch of salt
1teaspoon Baking soda
235ml Oat Milk
1tablespoon lemon zest
150g Icing Sugar(powdered sugar)
2tablespoons Lemon Juice
Fresh raspberries and other berries for topping
Preheat the oven to 180 degrees Celsius.
In a mixing bowl, cream together the vegetable oil, sugar, lemon juice, lemon zest and oat milk until evenly mixed. Sift the flour, baking soda and salt together then add to the wet ingredients. Gently fold in until smooth.
Grease and line a loaf tin and pour in the mixture into the tin. Bake for 45-60 minutes, until a skewer inserted into the middle comes out clean.
If you find the top is browning too quickly, cover the loaf tin with tin foil. Once cooked, remove from the oven and allow to cool on a cooling tray in the tin for 20 minutes before turning out the cake and allowing it to cool completely.
Once the cake is completely cooled, mix together the lemon juice and icing sugar until smooth. spoon on top of the cake and let drizzle down the sides a little. Sprinkle on fresh berries and serve.
Cake can be stored at room temperature in an airtight container for 2 days, or refrigerated for 4 days.