Vegan Lemon Drizzle Cake Thermomix Recipes

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VEGAN LEMON DRIZZLE CAKE- THERMOMIX



Vegan Lemon Drizzle Cake- Thermomix image

Taken from heavenlybaking.wordpress.com I changed the recipe slightly to include egg replacer powder and so that it could be made in the Thermomix.

Provided by Ex-Pat Mama

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 9

250 ml soymilk
2 teaspoons apple cider vinegar
2 lemons
75 ml vegetable oil
200 g sugar
1 tablespoon vegan egg replacer powder
250 g all-purpose flour
2 teaspoons baking powder
75 g sugar

Steps:

  • Turn on the oven to 180ºC. Line a loaf pan (mine is 9"x5"x3") with baking paper.
  • Pour the soy milk and vinegar together. Allow it time to sit and curdle - this is vital for making the cake rise properly.
  • Take the lemons and roll them on a cutting board - this loosens up the delicious juice inside. Zest both lemons into a small bowl. Add the juice of one lemon to the zest. Reserve the juice of the other lemon for later - it will be used for the drizzle icing.
  • Place the oil and sugar in the TM bowl. Add the tablespoon of egg replacer powder to the curdled soy milk. Whisk to combine.
  • Pour the lemon juice with zest and the curdled milk mixture into the TM bowl. Mix 10 seconds/speed 5. Check to make sure the sugar has dissolved, if not mix again for a few seconds.
  • Add the flour to TM bowl. Mix 10 seconds/speed 4.
  • Scrape down sides, add the baking powder and mix 10 seconds/speed 4.
  • Pour into prepared pan and bake for 40-50 minutes or until golden brown. DON'T remove from pan yet.
  • In a small bowl mix the remaining lemon juice and the 75 grams sugar. Using a toothpick make tiny holes all over the top of the cake. Pour the lemon/sugar mixture over all and allow to sink inches Leave the cake in the pan for 25 minutes.
  • Remove to a serving plate and allow to continue to cool.

Nutrition Facts : Calories 227.5, Fat 6, SaturatedFat 0.8, Sodium 72.2, Carbohydrate 41.2, Fiber 1, Sugar 24, Protein 3

VEGAN LEMON CAKE



Vegan lemon cake image

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

Provided by Katie Siddons

Categories     Afternoon tea, Dessert, Treat

Time 45m

Number Of Ingredients 7

100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
1 lemon, zested, 1/2 juiced
150g icing sugar
½ lemon, juiced

Steps:

  • Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
  • Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
  • For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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