Vegan_Food_and_Living_Cookbook_-_Spring_2019

Total fat Saturates Salt Sugar Protein

19.8g 16.2g 1g 38.2g 5.7g

1 Preheat the oven to 180°C/Gas

Mark 4.

2 Lightly spray a 20cm (8in) cake tins

with non-stick spray. Dust with flour,

shake out the excess and set aside.

3 Mix the non-dairy milk and vinegar

in a large bowl, and leave for a few

minutes to activate. Then add the oil,

tea, vanilla extract and apple sauce

and beat until foamy.

4 Slowly sift the flour, sugar,

bicarbonate of soda, baking powder

and salt over the wet ingredients,

while mixing with a hand-held or

standing mixer. Beat until no large

lumps remain.

5 Pour the batter into the cake tin.

Evenly scatter with the blueberries

and press them down with a fork.

Bake for 40 minutes, until a knife

inserted into the centre comes out

clean. If it needs longer, return to the

oven and check after 5 minutes.

6 Meanwhile, prepare the drizzle.

Warm the lemon juice and caster

sugar in a small pan over a low heat,

and stir until the sugar has dissolved.

Set aside.

7 When the cake is ready, poke holes

into the cake with a toothpick. Pour

half of the drizzle mixture over the

top and spread it with a knife, letting

it soak in. Return the rest of the

mixture to the heat, add the icing

sugar and stir in until it becomes

a white mixture.

8 Remove the cake from the tin

and pour over the icing mixture

evenly, letting it drip down the sides.

Scatter over some lemon zest and

blueberries to decorate.

Blueberry and lemon drizzle cake

By Brett Cobley

Serves 8 | Prep 15 mins | Cook 45 mins | Calories 438 (per serving)

vegan oil spray

250g (2 cups) plain fl our,

plus extra for dusting

360ml (1½ cups) soya milk,

or oat milk

2 tsp white or apple

cider vinegar

160ml (²/ 3 cup) melted

coconut oil

125ml (½ cup) Earl Grey, or
breakfast tea
2 tsp vanilla extract
250g (1 cup) unsweetened
apple sauce

200g (1 cup) sugar

2 tsp bicarbonate of soda

1 tsp baking powder

¼ tsp salt

150g (1 cup) blueberries,

plus extra to decorate

FOR THE DRIZZLE

125ml (½ cup) lemon juice,

plus unwaxed zest

to decorate

100g (½ cup) caster sugar

5 tbsp icing sugar

This recipe and the one for

the chocolate and cherry

tart overleaf are taken

from What Vegans Eat by

Brett Cobley, photography

by Andrew Burton,

published by HarperCollins.

(RRP £16.99.)

Cakes and Puddings^ RECIPES