Ingredients
150g Vegan Butter
175g Caster sugar
200g Plain flour
2 tsp (12g) Baking powder
½ tsp (3g) Bicarbonate of soda
50g Ground almonds (Can swap for desiccated coconut if allergic to nuts)
150ml Bear Paw Madagascan Vanilla Creamer
3 Unwaxed lemons, Zest from 2 Lemons, Juice from 3 Lemons
4 tbsp (24g) granulated sugar
Method
Step 1
Preheat the oven to 180C/160C Fan.
Step 2
Grease the cake tin and line the base with a disc of baking paper.
Step 3
Add the lemon zest from 2 lemons, lemon juice from 1 lemon, vegan butter and caster sugar into a mixing bowl. Mix together.
Step 4
Add the plain flour, baking powder, bicarbonate of soda, ground almonds. Mix together.
Step 5
Add the creamer. Mix together until smooth.
Step 6
To ensure the middle does not sink do not mix to much and quickly pour the mixture into the tin and put in the oven. Bake from 1 hour.
Step 7
Sit the cake tin on a cooling rack and leave for 5 minutes.
Step 8
Meanwhile, combine the juice of 2 lemons with the granulated sugar and carefully and evenly spoon over the top of the cake.
Step 9
Leave the cake until completely cold before removing from the tin and serving.