Vegan Lemon and Coconut Drizzle Cake

Overview

• PREP: 10 MINS (Cake Batter), 10 MINS (Lemon Icing)
• BAKING TIME: 45 MINS
• DIFFICULTY: EASY
• SERVES: 8

Background

I came across this recipe through a friend of my brother’s. It is the most delicious lemon drizzle… and it also happens to be vegan. I absolutely love it!
It takes no more than 10 minutes to put together and then once it has baked and cooled, there is nothing left, but to enjoy it!

1. Cake Batter

• 258g Plain Flour
• 10g Baking Powder
• 2g Salt
• 200g Caster Sugar
• 35g Maple Syrup
• 60g Sunflower Oil
• 250g Coconut Milk
• 10g Cider Vinegar
• 30g Lemon Juice
• 2 Lemon Zest

Preheat the oven to 180 C fan.
You will need an 8” cake tin greased and lined for this recipe.

Place the flour, baking powder and salt into a large bowl.
Scale the remaining ingredients together into a separate bowl and mix together well.
Pour the wet ingredients into the dry ingredients and use a whisk to mix until smooth.
Pour the batter into your prepared baking tin and then straight into the oven.
The cake will take approx. 45 minutes to cook.

Leave aside for 5 minutes. Then remove it from the tin, and paper and allow to cool fully on a cooling rack.

2. The Icing

What we are looking to achieve is an opaque icing, that will pour nice and thinly over the cake, and will be brittle when cooled.
There is a fine line here. If the sugar gets too hot it will dissolve and then you will be left with a lemon syrup. Too cold and it will be thick and clumsy on your cake.

Place the remaining juice from your lemons into a bowl. Whisking by hand, use a sieve to add icing sugar until the mix is very firm, but not dry.
Place a piece of parchment paper underneath your now cooled lemon cake on its cooling rack.
Place the icing mix into a small saucepan and place over a high heat.
Use a spatula to mix. Watch the consistency closely. It will thin out quickly. As soon as the icing is a pouring consistency remove it from the heat, and immediately pour it over the lemon cake working from one end to the other. Use a pastry brush to work the icing a little as required to cover the whole cake. It will dry very quickly.

Toasted Coconut shavings, camomile flowers or small edible blooms make for a lovely finishing touch.