The Vegans Nuts: Blueberry and Lemon Drizzle Cake

This Blueberry and Lemon Drizzle cake is deliciously citrus-y, sweet and crumbly and so easy to make.

Being vegan doesn't mean that we have to miss out on the things that we use to enjoy.

In just 40 minutes and very few ingredients, you too can enjoy this beautiful cake so please give it a go and see what you think. :)

Ingredients :

1 and 1/2 cups of plain flour
2 TBS Baking powder
1/2 cup of Organic Coconut sugar
1 lemon and zest
1 cup of fresh blueberries
250ml Oat milk
4 TBS vegetable oil
2 tsp Apple cider vinegar
1 tsp Vanilla extract

Icing:

Icing sugar as needed
Juice of half a lemon and zest
1 tsp Vanilla extract

Method and preparation:
Preheat your oven to 180/350

To a large mixing bowl add the flour, baking soda, coconut sugar, lemon zest and blueberries.

Give it a gentle stir.
The reason to put the blueberries in now is that when they are coated in flour it will prevent then from sinking to the bottom of the cake.

In a jug add the oat milk, oil, apple cider vinegar and vanilla extract and let it sit for a few minutes until it curdles slightly.
This will make the cake fluffy.

Add the wet ingredients to the dry ingredients and juice of half a lemon.

Gently fold in the batter until it all comes together and you don't see any dry flour.
Do not over mix as it will make the cake dense.

Pour the cake batter into a lined Loaf tin.

Bake on the middle shelf of a fan assisted oven on 180/350
please check after 30 minutes as oven temps vary.

After 40 minutes remove from the oven and check the cake with a skewer and if it comes out clean, the cake is ready.

Leave the cake in the tin to cool slightly for about 15 minutes
and then gently remove and place it on a serving plate.

Poke holes with a skewer on the top so that the icing can seep into the cake and make it moist.

Make the icing :
Add icing sugar, vanilla extract, juice of half a lemon and zest and mix. Add extra icing sugar to adjust the thickness that you prefer.