Vegan Barberry Lemon & Yoghurt Cake

This soft, moist lemony cake has an exquisite combination of flavours with the added tartness of barberries -- a small red, highly nutritious berry that is an excellent source of vitamin C and antioxidants.

Serves 10 | Prep time: 20 mins | Cooking time: 55 mins

INGREDIENTS

  • 2 1/2 plain flour
  • 2 tsp baking powder
  • 1 1/2 tsp bicarb soda
  • 1/4 tsp salt
  • 3/4 cup raw caster sugar
  • 1/2 cup sunflower oil
  • 1 tsp vanilla extract
  • 3/4 cup soy milk
  • 1/2 cup coconut yoghurt
  • 1/4 cup lemon juice
  • Zest of one lemon
  • 1/3 cup dried barberries

METHOD

  1. Preheat oven to 180C/356F. Grease/line a 20cm round cake tin.
  2. In a large bowl sift the flour, baking powder and bicarb soda. Then add the caster sugar, salt and mix all dry ingredients with a whisk.
  3. In another bowl mix all the wet ingredients (soy milk, coconut yoghurt, oil, lemon juice, vanilla extract), then add the lemon zest and barberries. Mix well.
  4. Slowly add wet mix to the dry, being careful to not over-mix.
  5. Pour the batter into the cake tin.
  6. Fold the berries into the batter.
  7. Bake for 50-55 minutes or until toothpick from the center comes out clean. Cover the cake with some foil after about 35 minutes in the oven so that it doesn’t brown too much.
  8. Cool for 10-15 minutes before removing from the cake tin. Then cool completely on wire rack.
  9. Sprinkle with icing sugar to serve.

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