It is so nice to be back in my kitchen again. One thing I promised myself when I got back to Australia was to dedicate myself to the pursuit of amazing vegan food. Anyone who knows me, knows how obsessed I am with food. I am the sort of person who will be planning lunch whilst they are eating breakfast. When I first faced the challenge of a vegan diet I was terrified of losing taste and flavour in my life. Looking back, it is crazy to think I even thought that. One of the biggest problem I have had though, is with vegan baking. I also have the added challenge that the only oils I can have in my diet are olive oil and flax oil which means that coconut oil is out which seems to be a common ingredient in many vegan recipes. Vegan baking has been an ongoing case of trial and error.
During my first attempts at vegan baking I often baked inedible vegan bricks. Cakes that were hard, not remotely fluffy and had all the appeal of eating a bloody brick. I am also not a fan of exotic and weirdo ingredients so when I read a vegan recipe that has three of four ingredients that I know are simply not available in your ordinary supermarket I lose interest. I like to keep things simple. I like things that taste good.
I have had this recipe jotted down in a note book since before I left Australia which was a result of a few failed attempts to make a basic light and fluffy vanilla cake. I have also given up on making a soft and fluffy vegan buttercream as I just don’t think it can be done without using a fake butter substitute. (But I won’t give up!) As I am the guardian of a lemon tree which is full of lemons I made a simple lemon glaze. Topped it off with blueberries and it was a perfect afternoon treat. It got the nod of approval from the kids. Archie said to me, “It is really good Mummy, it does not even taste vegan because some of your other cakes tasted really, really vegan.” So this one is a keeper.
Easy Vegan Vanilla Cake with a Lemon Glaze Icing
220 gram Self Raising Flour.
200 gram Caster Sugar
240 ml Almond Milk
2 Teaspoon Vanilla Essence
80 ml Olive Oil
1 Tablespoon White Vinegar
Pre-heat oven to 180 degrees celsius / 160 degrees celsius for a fan-forced oven. Grease and line a 7 inch round cake tin. Put all ingredients in a bowl and mix until well combined. Bake for approximately 30 minutes or until a skewer comes out clean. Let cake cool on cake rack.
Lemon Glaze Icing
1/4 cup lemon juice 2 cups Icing Sugar
Combine and mix well. Drizzle over cake whilst on a rack. (Put baking paper underneath the rack to catch the excess – helps with cleaning up!) Dress with blueberries or your favourite fruit or serve as is.