Per serving (120g)
Calories 351, Fat 11g, Saturates 2.2g, Carbohydrate 60g, Sugars 38g, Fibre 2g, Protein 3.6g, Salt 0.68g
Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the soya milk and leave to curdle slightly, to create a buttermilk mixture.
Add the self-raising flour, caster sugar, baking powder, dairy-free butter, buttermilk, lemon zest and poppy seeds into a bowl, and beat with a wooden spoon or an electric mixer until smooth. Pour the mixture into the lined baking tray and bake for 45-60 minutes until the cake is cooked through, then allow to cool.
To make the icing, mix the icing sugar, lemon juice and dairy-free butter together until smooth, then drizzle over the cake.
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