Crackd The No-Egg Egg Vegan Lemon Drizzle Cake

Servings: Serves 8-10

Ingredients

For the cake

60ml (2 fl oz)
Crackd The No-Egg Egg
200g (7oz)
75ml (2.5 fl oz)
Juice of ½
Zest of 1
250g (8.8 oz)

To decorate

Juice of 2
200g (7oz)

Method

1

Preheat the oven to 170°C/150°C (fan)/335°F/Gas 3.

2

Combine the sugar, rapeseed oil, lemon juice and zest and whisk until creamy.

3

In a separate bowl, whisk the Crackd The No-Egg Egg and plant milk together until frothy.

4

Pour the Crackd/milk mixture into the sugar/oil mixture and whisk well until smooth.

5

Sieve the flour and baking powder into the other ingredients and whisk on a slow speed until all the ingredients are just combined and smooth.

6

Line a 900g/2lb loaf tin with a loaf tin liner and pour the mixture into the tin.

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