I didn’t want to attend a dinner party empty handed last night and was very keen to challenge myself at baking my first ever vegan cake for the hosts! So, to accompany the delicious vegan dinner, I made this lovely, aromatic and very moist cake.
Lemon, Rosemary & Blueberry Vegan Cake
For the cake
100ml vegetable oil, plus extra for the tin
275g self-raising flour, plus half a tablespoon
200g golden caster sugar
1 teaspoon baking powder
1 lemon, zested, ½ juiced
1 tablespoon fresh rosemary, chopped
125g fresh blueberries
For the icing
150g icing sugar
½ lemon, juiced
First, preheat the oven to 180 degree Celsius. Next, lightly oil a 9 x 5 inch loaf tin and line it with parchment paper.
Then, in a large mixing bowl and using a hand whisk, mix the flour, sugar, baking powder, lemon zest and rosemary. Now, into the mixing bowl, add the oil, lemon juice as well as 170 ml of cold water and mix it well with a spatula into a smooth batter. At this point, add the blueberries with half a tablespoon of flour and gently fold it in.
Then, pour the mixture into the prepared loaf tin. Bake for 55 minutes or until a skewer comes out clean. Cool the cake in the tin for 10 minutes. Then, remove it from the tin and onto a wire rack to cool completely.
Once cake is completely cool, make the icing. Sieve the sugar into a bowl and add lemon juice a little at a time until the consistency is thick enough to pour onto the cake. Be sure the icing is not too thin or else it will simply run off the cake!