Updated: Jul 28, 2021
A delicious summer cake that is light, filled with flavour and isn't to heavy on the pallet. Its only since making cakes that I have really taken to enjoying them, Im more of a savoury tooth these days so I can be really fussy with cakes! I need simplicity and delicate flavours! I really hope you enjoy this... its our new favourite.
1 cup soya milk (we use Tesco organic non-sweetened)
1 tsp apple cider vinegar (Sainsburys)
2/3rds cup caster sugar
1/4 melted coconut oil
1 tsp vanilla essence
1 the zest of a lemon
2 cups self raising flour
2 1/2 tsp baking powder
1/4 tsp baking soda
x4 crunches pink rock salt
1 cup icing sugar
3 tsp juice from the 'zested' lemon
A little water
Corn Flowers to decorate
Bee Pollen* optional
1. Preheat the oven to 180.fan and line your cake loaf tin with a liner or grease proof paper.
2. Add the 1 cup soya milk to a clean jug, add the 1 tsp apple cider vinegar and stir well, leave this to curdle for 10 minutes.
3. In a separate bowl place the sugar, melted coconut oil, vanilla essence and zest of one lemon. Stir well, it will almost be paste like.
4. In another bowl stir through the dry ingredients, this is the flour, baking powder*, baking soda and salt. Please take note of the measurements for the soda & powder, don't get them mixed up!
5. When the milk and apple cider have curdled add this into the sugar mixture and stir well.
6. Add the dry mixture to the wet.
7. Stir the ingredients well, slowly and gently, folding in as little as you can until its blended. The more you move the mixture it will start to turn glutinous and will begin to separate into an unworkable mess.
9. Evenly distribute the mixture into the lined loaf tin, allowing a few taps so it settles evenly.
10. Bake in the oven for 20 minutes until golden brown.