Vegan lemon & lime loaf cake
This zingy and zesty vegan lemon and lime loaf cake is a slice of pure joy!
Cooking time
Prep time
Servings12 portions
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
- Preheat the oven to 200°C, 180°C fan, Gas mark 6. Grease and line a 900g loaf tin with baking parchment.
- 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.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.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.
