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
Preheat the oven to 180C/160C Fan.
Grease the cake tin and line the base with a disc of baking paper.
Add the lemon zest from 2 lemons, lemon juice from 1 lemon, vegan butter and caster sugar into a mixing bowl. Mix together.
Add the plain flour, baking powder, bicarbonate of soda, ground almonds. Mix together.
Add the creamer. Mix together until smooth.
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.
Sit the cake tin on a cooling rack and leave for 5 minutes.
Meanwhile, combine the juice of 2 lemons with the granulated sugar and carefully and evenly spoon over the top of the cake.
Leave the cake until completely cold before removing from the tin and serving.