St Clements tray bake

  • Preparation Time 10 Minutes
  • Cooking Time 55 Minutes
  • Makes 12

Vegan, vegetarian and gluten-free


In my book, any cakes containing citrus fruits tick all the boxes for me. Delicious confectionaries such as lemon meringue pies, tarts or drizzle cakes are really a joy to behold

This classic citrus drizzle traybake recipe is moist and delicious. Perfect for a dessert or afternoon tea. It is a recipe I have returned to so many times

A traybake seems slightly less complicated than a layer cake. It was one of the first types of cakes I made with my kids

  • Incredibly moist
  • Sticky
  • Sweet
  • Moreish
  • Zingy

This cake works great using gluten-free flour and the result is far from dry. It also feels less naughty to have a square of cake than a huge slice, that’s if you stick to one piece.


*Tips*

  1. You can make this in a loaf tin if you prefer. You may have to adjust the cooking times though.
  2. If you do not need to use gluten-free flour then a good substitute would be spelt flour.
  3. To change the flavour slightly you could use maybe lemon and lime instead of the orange.

Ingredients

Cake

  • 150g dairy-free butter
  • 175g caster sugar
  • 200g gluten-free plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 50g ground almonds
  • pinch of salt
  • 175ml soya milk
  • zest from 2 unwaxed lemons and 1 orange

Drizzle

Juice of the 2 lemons and orange plus 4 tbsp of granulated sugar


Instructions

  1. Preheat the oven to 175C and line an 8-inch square cake tin, making sure the parchment paper is higher than the top of the tin so you can lift the cake out easier once it has cooled.
  2. In a large bowl or the bowl of a stand mixer add the butter and sugar, then sift in the flour, bicarb and baking powder. Next, add the ground almonds and a pinch of salt. Add the soya milk and the zest, beat thoroughly until the mixture is combined and smooth.
  3. Pour the mixture into the tin quickly smooth and level the top and place into the oven.
  4. Bake for 55-60 minutes until golden brown and when a skewer is inserted it comes out clean.
  5. Leave in the tin for 5 minutes while you make the drizzle. Mix the juice with the sugar and poke holes in the top of the cake with a skewer and pour the drizzle evenly all over the cake. Leave to cool completely before removing from the tin.

If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist. I love seeing your versions of the recipes. I would love to hear your comments too.

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