Gluten Free Vegan Lemon Drizzle Cake
Ingredients
- 320g gluten free self-raising flour, sifted
- 200g caster sugar
- 160g dairy-free margarine
- 300ml dairy-free milk (almond, oat or soya)
- 2 tbsp apple cider vinegar
- 2 tsp lemon extract
- 1 tbsp lemon juice (plus extra for after baking)
- 1 tbsp baking powder
- 1/4 tsp xanthan gum
- 1 tsp lemon zest
Buttercream
- 300g icing sugar, sifted
- 150g dairy-free margarine
- 2 tsp lemon extract
- 1 tbsp lemon juice
Preparation
In a jug mix the milk and cider vinegar together and leave aside to rest.
Mix the butter and sugar together in a large bowl.
Add the flour, lemon extract, zest and juice, baking powder and xanthan gum to it and mix until smooth.
Add the milk mixture and mix with the other ingredients.
Bake in a lined loaf tin on 180 degrees for 40 minutes.
Once cooled prod the loaf with a skewer and sprinkle over a couple of extra tablespoons of lemon juice.
For the frosting - mix the buttercream ingredients until extra smooth and layer it on top.
