- 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
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.
- You can make this in a loaf tin if you prefer. You may have to adjust the cooking times though.
- If you do not need to use gluten-free flour then a good substitute would be spelt flour.
- To change the flavour slightly you could use maybe lemon and lime instead of the orange.
- 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
Juice of the 2 lemons and orange plus 4 tbsp of granulated sugar
- 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.
- 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.
- Pour the mixture into the tin quickly smooth and level the top and place into the oven.
- Bake for 55-60 minutes until golden brown and when a skewer is inserted it comes out clean.
- 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.
- Broccoli and spinach Pesto
- Pesto and mozzarella tart
- Triple chocolate American cookies
- Double Peanut cookies
- Blueberry and lemon Muffins
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.