Vegan Lemon Sponge Cake
00h 20
00h 40Enjoy the zesty freshness of this vegan lemon sponge cake! Packed with wholesome ingredients and topped with a tangy lemon icing, it’s the perfect treat to accompany your afternoon tea.
Recipe & Photography: Kerri Leung
Ingredients and Method
Ingredients
- 350g white spelt flour
- 50g organic self-raising flour
- 5g vegan margarine
- 5g brown sugar
- 4 lemons
- 1tbsp vanilla essence
- 1tsp cinnamon
- 1tsp nutmeg
- 2 cups almond milk
- 3tsbp olive oil
- 1 cup icing sugar
Method
- Pre-heat the oven to 200 fan/ gas mark 5.
- Pour the flour into a large baking bowl along with the margarine and brown sugar, add the vanilla essence, nutmeg, and cinnamon.
- Add the almond milk and the olive oil to the bowl and whisk (if you haven’t got a stand mixer whisking by hand with a whisk is fine, do so until you reach a smooth consistency).
- On a chopping board cut open 3 lemons and extract (squeeze) the juice into the bowl (by hand) remove the seeds and add the lemon juice to the bowl, whisk again.
- Grease the edges of the baking tin with some margarine or olive oil to prevent the cake from sticking to the edge of the tin and pour the mixture into the baking tin.
- Place the cake on the middle shelf and bake for 40 minutes. The cake should come out dry when pricked with a toothpick or cake tester.
- For the lemon icing, weigh the icing sugar into a bowl. Cut open one lemon and squeeze the juice into a separate bowl be sure to remove the seeds. Add the juice from the lemon to the bowl with the icing sugar and whisk until smooth.
- Let the icing sugar sit for 10 minutes to harden a little before spooning the icing sugar onto the cake, smoothing over with a spatula and allow to sit for 5 minutes to harden.
- Serve with a cup of tea and enjoy.
Recipe Tips
Allow the cake to cool fully before applying the icing.
