This is a really easy cake to make, it's vegan and very tasty.
This is based on the vegan chocolate orange cake that
I also make. Pictures to follow the next time I make one.
What you will need
19cm x 7cm tin.
I use a non-stick one with a pop-up base.See notes below about using a wider tin.
A cocktail stick or small skewer to make holes in the cooked cake to allow the drizzle to infuse.
Pre-heat the oven to 160 degrees Celsius.
Prep time: 10 minutes + washing up ;)
Cook for 50 minutes on the middle shelf - it will be moist in the middle.
Or
Cook for 55 minutes and it will be cooked through, and slightly moist.
Dry ingredients
325g White self raising flour
220g Caster sugar or Muscovado (slightly healthier)
15g Bicarbonate of soda
The zest of 1 lemon
50g of caster sugar for the drizzle
Liquid Ingredients
135 ml vegetable oil
The juice of 2 medium lemons. 1 for in the cake and the other for the drizzle.
The juice of 1 lemon, which is approx 50ml. N.B. The total amount of lemon juice combined with soya milk should be 350ml. If oyu use 47ml of lemon juice then use 303ml of Soya milk.
300 ml of unsweetened soya milk
Special notes
Don't be tempted to use sweetened soya milk. It's normally sweetened with apple juice and gives cakes a funny taste.
If you want a sweeter cake, use 250g of sugar. I've reduced it over time.
I use vegetable oil from Rapeseed as it is supposed to lower cholesterol.
If you want to you can line the tine with baking paper; I've never needed to with my tins.
You may want to experiment with a wider tin. With the 7cm deep tin, it gets slightly crispy on top. If you use a wider tin you may want to reduce the cooking time slightly, by 5 minutes.
Method
Sieve the dry ingredients together and mix thoroughly.
Measure and mix the liquid ingredients separate from the dry ones.
In stages, add the liquid to the dry ingredients and mix, be gentle though as it makes quite a runny mix.
Unlike a sponge cake where you should spoon the mixture to preserve the air, you can poor this in to the tin. Using a glass bowel a silicon spatula will allow you to get all of the mixture in the tin.
The drizzle
Just before the cake is ready to come out mix 50g of caster sugar and 50ml or the juice of one lemon together.
Once the cake is cooked, take it out of the oven and leave it in the tin.
With your cocktail stick or skewer make holes that go half way or more in the top of the cake all over the surface.
Using either a spoon or the bowl cover the cake with the drizzle. If the cake has a shallow in the middle you may want to put the tin on a wedge or set it at an angle so that all the juice doesn't seep only in to the middle.
Allow to cool and then remove from the tin.
Vegetable oil and soya milk with lemon juice.
