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Vegan lemon & lime loaf cake

This zingy and zesty vegan lemon and lime loaf cake is a slice of pure joy!
  • Cooking time30 minutes
  • Prep time15 minutes
  • Servings12 portions
recipe image Vegan lemon & lime loaf cake

Ingredients

  • 100g Stork Original bloc
  • 275g gluten free self raising flour
  • 1 teaspoon gluten free baking powder
  • 200g caster sugar
  • 1 lemon, zest and juice
  • Icing
  • 150g icing sugar
  • 1 lime, zest and juice
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat the oven to 200°C, 180°C fan, Gas mark 6. Grease and line a 900g loaf tin with baking parchment.
  2. 2.In a bowl add the flour, baking powder and sugar together. Add the Stork bloc, lemon zest and juice and 150ml cold water and blend until smooth.
  3. 3.Pour the mixture into a tin and bake for 30-35 minutes, until lightly golden and a skewer comes out clean. Leave to cool for 5 minutes in the tin, then turn out to cool on a cooling rack.
  4. 4.To make the icing, mix the lime zest and enough of the lime juice to make an icing that will coat the back of a spoon. Pour over the cake and spread evenly. Add extra grated lime zest if desired.