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Baking Recipe
Enjoy making this delicious Vegan Lemon and Blueberry Loaf Cake for your family and friends too have as a treat with a coffee.
The Vegan Lemon and Blueberry Loaf Cake is so easy to make and is made entirely by using non-animal products and baked in a loaf tin rather than the traditional cake tins and is cut into slices. The addition of fresh blueberries ensures the cake is very moist and delicious.
In addition, you can also try making this Loaf cake using our amazing range of Natural Flavoured Icing Sugars. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
Check more recipes out by clicking here.
1. Pre-heat the oven to 180c, Gas mark 4, 350F
2. Grease a 2lb loaf tin and line with baking parchment.
3. In a large bowl add all the dry ingredients and thoroughly mix them together with your spatula.
4. Next, add the Soya milk and oil and whisk with a hand whisk until smooth and creamy.
5. Gently fold in the blueberries but remember to leave a few for the top decoration.
6. Pour the batter into your prepared loaf tin and bake in the oven for approximately 40 mins until the top is golden brown and the cake tester inserted into the middle of the cake comes out clean.
8. Once your cake has cooled completely it is now time to make the Glacé Icing.
9. Mix the Sugar and Crumbs Lemon and Blueberry Natural Flavoured Icing sugar with enough water to form a smooth thick spreadable paste . Too thin and the top will look bare as the icing will run all down the sides of the cake.
10. Spread the topping on to the loaf cake all over with a palette knife and decorate with the reserved blueberries.
11. The icing will set fairly quickly and the cake can then be sliced and served. Enjoy.
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Treat yourself, or make a gift of indulgent homemade fudge with this recipe. You could also use this confection in a range...
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