VEGAN LEMON DRIZZLE CAKE- THERMOMIX

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Vegan Lemon Drizzle Cake- Thermomix image

Taken from heavenlybaking.wordpress.com I changed the recipe slightly to include egg replacer powder and so that it could be made in the Thermomix.

Provided by Ex-Pat Mama

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 9

250 ml soymilk
2 teaspoons apple cider vinegar
2 lemons
75 ml vegetable oil
200 g sugar
1 tablespoon vegan egg replacer powder
250 g all-purpose flour
2 teaspoons baking powder
75 g sugar

Steps:

  • Turn on the oven to 180ÂșC. Line a loaf pan (mine is 9"x5"x3") with baking paper.
  • Pour the soy milk and vinegar together. Allow it time to sit and curdle - this is vital for making the cake rise properly.
  • Take the lemons and roll them on a cutting board - this loosens up the delicious juice inside. Zest both lemons into a small bowl. Add the juice of one lemon to the zest. Reserve the juice of the other lemon for later - it will be used for the drizzle icing.
  • Place the oil and sugar in the TM bowl. Add the tablespoon of egg replacer powder to the curdled soy milk. Whisk to combine.
  • Pour the lemon juice with zest and the curdled milk mixture into the TM bowl. Mix 10 seconds/speed 5. Check to make sure the sugar has dissolved, if not mix again for a few seconds.
  • Add the flour to TM bowl. Mix 10 seconds/speed 4.
  • Scrape down sides, add the baking powder and mix 10 seconds/speed 4.
  • Pour into prepared pan and bake for 40-50 minutes or until golden brown. DON'T remove from pan yet.
  • In a small bowl mix the remaining lemon juice and the 75 grams sugar. Using a toothpick make tiny holes all over the top of the cake. Pour the lemon/sugar mixture over all and allow to sink inches Leave the cake in the pan for 25 minutes.
  • Remove to a serving plate and allow to continue to cool.

Nutrition Facts : Calories 227.5, Fat 6, SaturatedFat 0.8, Sodium 72.2, Carbohydrate 41.2, Fiber 1, Sugar 24, Protein 3

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