Lemon & Blueberry Drizzle by Peter Axworthy
This vegan lemon and blueberry drizzle recipe features dairy-free milk, fresh blueberries and a touch of vanilla and zest of lemon.
Ingredients
For the dry mix:
- 260g Gluten Free Self Raising Flour
- 150g Caster Sugar
- 1/2 tsp GF Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 120g Fresh Blueberries
- 1/4 tsp Xantham Gum
- 240ml Soy Milk
- Zest and Juice of 1 Lemon
- 120ml Corn or Rapeseed Oil
- 1 tbsp Vanilla Extract
- 200g Icing Sugar
- 1 tbsp Soy Milk
- 2 tbsp Lemon Juice
- Zest of Half a Lemon
Tools
- Titanium Chef XL
Method
- Preheat the oven to 180C Fan, line a loaf tin with parchment.
- In a Kenwood Chef mix the flour, sugar, baking powder, bicarbonate of soda and xanthan gum together in a large bowl.
- Mix the Soy milk, lemon zest and Juice and vanilla extract together in a jug. Leave for 10 mins.
- Pour the wet mixture into mixing bowl and combine thoroughly using the Kenwood K mix attachment.
- Gently fold in the blueberries, reserving a handful to decorate the cake once baked.
- Spoon the batter into the loaf tin and bake in the oven for 30-40 mins. The cake is cooked when a skewer comes out clean.
- Remove from tin and cool. Once cool, pour over the lemon drizzle mixture and decorate with remaining blueberries.