- Serves10
- CourseDessert
- Prepare15 mins
- Cook40 mins
- Total time55 mins
Ingredients
- 75ml sunflower oil, plus extra for greasing
- 250g plain flour
- 2 tsp baking powder
- 175g caster sugar
- 250ml Alpro Soya Original
- 1 lemon juice and grated zest
- 50g Pure Dairy Free Sunflower spread
- 50g icing sugar
Method
Preheat the oven to 180ºC, gas mark 4. Grease a 12.5cm x 23cm (900g) loaf tin with a little oil and line the base with parchment paper.
Sift the flour, baking powder and a pinch of salt into a large bowl. Stir in the sugar.
Whisk the oil, Alpro Soya, lemon juice and half the lemon zest together, then fold the mixture into the dry ingredients to make a smooth batter. Pour the batter into the tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for a few minutes then turn out onto a wire rack, remove the paper and leave to cool completely.
To make the frosting, beat the spread and icing sugar together until smooth. Reserve a pinch of lemon zest, then fold the remainder into the frosting and spread over the top of the cake. Finish with a sprinkling of lemon zest on top and serve.
Cook’s tip
If you like you can substitute the lemon with orange or lime to vary the flavour of the cake.
For more vegan baking recipes, visit our baking hub >
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,229kJ/ 293kcals |
|---|---|
Fat | 11.3g |
Saturated Fat | 1.7g |
Carbohydrates | 44.5g |
Sugars | 24.9g |
Fibre | 0.9g |
Protein | 3.2g |
Salt | 0.5g |