This is the most sensational cake in the world. YUP. No eggs, no faff - just simple, sweet, slightly tangy and very moist. The recipe was also a complete fluke, so naturally, as someone who doesn't bake all that much, it is one of my proudest achievements to date.
The measurements are in cups because my scales were out of battery at the time. I hope it doesn’t massively inconvenience you...
2 cups all purpose flour + 4 tsp baking powder (you could also try with self-raising flour)
2 cups + 2 tbsp caster sugar
100ml oat milk
The juice of 1 large lemon
4 heaped tbsp soy yoghurt
1/2 cup extra virgin olive oil
2 tbsp vegan butter, melted
Zest of 2 lemons
1 tsp vanilla extract
2 lemons, juice only
8 tbsp sugar (3 x icing sugar, 4 x caster sugar)
Preheat oven to 180C Fan
🍋Sift your flour and and baking powder into a large mixing bowl. Add in your caster sugar and mix with a wooden spoon.
🍋 In a measuring jug, add your oat milk, the lemon juice and soy yoghurt. Leave it for a few minutes.
🍋 Pour your olive oil and melted vegan butter into the jug with the milk and yog, and stir to combine.
🍋Then slowly pour the oat milk mixture along with the lemon zest and vanilla extract into the dry ingredients whilst whisking. Mix until fully combined.
🍋Pour the cake batter into 2 lined and greased loaf tins and bake for around 25 mins (don't open the oven until 20 mins has passed as you risk the cake collapsing).
🍋 Whilst the cake is baking, add the juice of 2 lemons and the icing and/or caster into a small saucepan and bring to a gentle bubble and simmer on the lowest heat for about 5 mins, until it thickens into a syrup (you can adjust the sugar depending on how tangy you'd like it to be. I'm a fan of real lemon tang).
🍋 Remove the cakes from the oven when you pop a knife in and it comes out clean. Then, when they’re still hot, poke some holes in the top with a fork and pour over your lemony syrup, half over each loaf.
🍋 Consume all of it. Or give some to your grandma/friends/friendly neighbour, they will enjoy it too.