Hands up, who would put lemon drizzle cake up there as their all time favourite cake!? Yep, me too! I would say it’s a definite crowd pleaser, and you’ll have people scraping around for the last cake crumb when you make this.
I made this for my Mum’s birthday a couple of week’s ago, it went down a storm! Mother’s Day is on the horizon (in the UK) and if you’re looking for a cake to treat your frickin’ awesome Mum, then this’ll do the job nicely!
I’ve used maple syrup, but feel free to use normal caster sugar if you’re not worried about that, and you could totally sub the spelt flour for all self-raising. The poppy seeds give it an additional flavour and crunch, but leave them out if you want.
Vegan Lemon and Blueberry Drizzle Cake
175g spelt flour
100g self-raising flour
1 tspn baking powder
Zest of two lemons
1 tbsp poppy seeds (optional)
100ml vegetable oil
80ml maple syrup
Juice of two lemons
For the drizzle and icing:
1 tbsp maple syrup
Juice of 2 lemons
80g icing sugar
- Grease and line a medium sized loaf tin. Pre-heat the oven to 180C.
- In a large mixing bowl, add the flours, baking powder, lemon zest, baking powder, poppy seeds (if using) and stir together.
- Add the vegetable oil, water and maple syrup into the dry ingredients, and mix throughly, add the lemon juice and blueberries and stir through.
- Pour the mixture into the lined cake tin and bake for 35-40 minutes, until a skewer comes out clean.
- Mix together the juice of one lemon and a tablespoon of maple syrup. Using a skewer or a fork, pierce some holes in the cake and pour it over the top of the cake. Leave to cool in the tin.
- In a bowl, sieve the icing sugar and mix together with the lemon juice until smooth, drizzle over the cake once it has cooled.
- Keep stored in an air tight tin.