Lemon Raspberry Loaf Cake (Dairy-Free/Egg-Free)
Well hello there lemon raspberry loaf cake. This cake is deliciously moist and crumbly and full of beautiful citrus flavor! Totally dairy-free, egg-free, vegan and delicious!
Servings: 1 loaf
Ingredients
Cake
- 50 ml vegetable oil
- 200 g Caster Sugar
- 210 g All Purpose Flour
- 1 tablespoon Lemon Juice
- pinch of salt
- 1 teaspoon Baking soda
- 235 ml Oat Milk
- 1 tablespoon lemon zest
Icing
- 150 g Icing Sugar (powdered sugar)
- 2 tablespoons Lemon Juice
- Fresh raspberries and other berries for topping
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a mixing bowl, cream together the vegetable oil, sugar, lemon juice, lemon zest and oat milk until evenly mixed. Sift the flour, baking soda and salt together then add to the wet ingredients. Gently fold in until smooth.
- Grease and line a loaf tin and pour in the mixture into the tin. Bake for 45-60 minutes, until a skewer inserted into the middle comes out clean.
- If you find the top is browning too quickly, cover the loaf tin with tin foil. Once cooked, remove from the oven and allow to cool on a cooling tray in the tin for 20 minutes before turning out the cake and allowing it to cool completely.
- Once the cake is completely cooled, mix together the lemon juice and icing sugar until smooth. spoon on top of the cake and let drizzle down the sides a little. Sprinkle on fresh berries and serve.
Notes
Cake can be stored at room temperature in an airtight container for 2 days, or refrigerated for 4 days.