VEGAN LEMON DRIZZLE CAKE

VEGAN LEMON DRIZZLE CAKE RECIPE

INGREDIENTS

WET INGREDIENTS

100 g / ½ cup mild coconut oil (measured unmelted)
125 g / ½ cup + 2 tbsp caster sugar
180 ml / ¾ cup thin & lukewarm (not from the fridge) plant milk (I used almond)
60 ml / ¼ cup lemon juice (approx. 1 lemon)

DRY INGREDIENTS

zest of 2 lemons
180 g / 1½ cups all purpose white flour or GF cake flour mix, sifted
¾ tsp baking soda
1 tsp baking powder
100 g / 1 cup almond meal or finely ground almonds

LEMON AND ROSEMARY SYRUP

70 g / 1/3 cup caster sugar (fine sugar)
juice of 1½ lemons (about 90 ml / 6 tbsp juice)
1-2 fresh rosemary sprigs (optional)

ICING (optional)

50-100 g / ½-1 cup icing sugar*
juice of ½-1 lemon

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