Vegan Lemon Drizzle Cake with Coconut Cream & Blueberry Sauce
Elizabeth's Kitchen Diary
Elizabeth's Kitchen Diary
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Ingredients

  • Lemon Drizzle Cake
  • 250 grams plain flour
  • 250 grams caster sugar
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 250 ml soy milk
  • 60 grams coconut oil, warmed until liquid
  • 3 tbsp apple cider vinegar
  • zest of 1 lemon 1 tsp vanilla
  • juice of 1 lemon 55 grams icing sugar
  • 1 tbsp poppy seeds (optional)
  • Blueberry Sauce
  • 350 grams frozen blueberries
  • 30 grams caster sugar
  • 50 ml water
  • Coconut Cream
  • 1 x 400 ml tin organic coconut milk, chilled well
  • 1 tbsp icing sugar

Instructions

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