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This recipe has taken many many cake fails to get right, but we've done it!! This moist cake without gluten, dairy or eggs will rival the best coffee shop lemon drizzle cakes.
Step 1:
Preheat the oven to 160°C and prepare a 1lb loaf tin (grease and line)
Top Tip
Leave the baking paper sticking out either side of the tin, and the cake will be easier to lift out.
Step 2:
Prepare the flax seed 'eggs' by adding 10 tbsp warm water to 5 tbsp ground flax seeds. Set aside to activate.
Step 3:
Cream the vegan margarine and caster sugar until light and fluffy.
Step 4:
Add the flax seed 'eggs,' gluten free flour, baking powder, lemon zest and juice to the creamed mixture,
Step 5:
Add the cake mixture to the lined loaf tin, and place in the pre-heated oven.
Bake for 40-45 minutes, until golden and a skewer comes out clean.
Step 6:
Once the cake has baked, set aside to cool. While this is cooling, make the lemon drizzle.
Mix the icing sugar and lemon juice together until you get a thick, white icing.
Step 7:
Once the cake is cooled, decorate with the lemon drizzle icing and slices of lemons.
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
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