Lemon Drizzle and Olive Oil Cake

Ingredients

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• All Purpose Flour Plain Flour 240g 2 cups
• Baking Powder Baking Powder 1 tsp 1 tsp
• Baking Soda Bicarbonate of Soda 1 tsp 1 tsp
• Caster Sugar Caster Sugar 100g 1/2 cup
• Rosemary Rosemary 1 tbsp 1 tbsp
• Olive Oil Olive Oil 125ml 1/2 cup
• Soy Milk Soya Milk 1.5 tbsp 1.5 tbsp
• Coconut Milk Coconut Milk 250ml 1 cup
• Lemon Juice Lemon Juice 60ml 1/4 cup
• Vegan Butter Vegan Butter 2 tbsp 2 tbsp
• Table Salt Table Salt pinch pinch
• Powdered Sugar Icing Sugar 60g 1/2 cup
• Lemon Juice Lemon Juice 1 tbsp 1 tbsp

Instructions

1. 1.Preheat the oven to 160°C and grease and line a bread tin.
2. 2.Finely chop the rosemary and melt the vegan butter.
3. 3.Sift together all dry ingredients and rosemary in a bowl a mix well. In another bowl, combine milk, olive oil, coconut milk, lemon juice and melted vegan butter. Pour wet into dry and fold until mixture starts to come together. Do not overmix!
4. 4.Pour the batter in the bread tin and bake 45 min (last 10 minutes covered with foil) or until a skewer comes out clean.
5. 5.Let cool before removing from the tin.
6. 6.Sift icing sugar and lemon juice and stir to a smooth paste, spread over the cake and let it firm before slicing the cake.

Nutritional Information

• Calories:
  372
• Fat:
  17g
• Sodium:
  124mg
• Carbs:
  53g
• Sugar:
  34g
• Protein:
  3g