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!
It’s Great British Bake Off week, so what better way to start than with a show stopper? This is actually my first dabble in proper vegan baking, and I have to say, so far I’m impressed. Despite being totally vegan, this cake still has all the lovely cake flavour and texture you would expect from a regular loaf cake, without the eggs or dairy.
The icing is made using powdered sugar and fresh lemon juice, which gives it a delicious sweet and sour flavour. It complements the sweetness of the cake beautifully!
I’ve used oat milk as a replacement for dairy milk, because it’s my favourite kind of plant milk, but you could try it with any kind of plant milk.
I really think we’re in the last few weeks of summer now, which means soon there won’t be any good berries around, or watermelon, sad times. So my next few recipes will probably be stuffed full with as much summer produce as possible. Once fall and winter get here, I know i’ll be just as excited about all the squash and spices, but for now, I’m enjoying all the fruit!
I really hope you love this vegan lemon raspberry loaf cake! I’m off to share it with some friends this evening by lake Zürich! What are your late summer plans?