Fragrant Lemon & Orange cake... deliciously vegan!
- 330 ml milk (I used thick oat milk)
- 150 ml natural yogurt (I used sugar free soya)
- 2 teaspoons apple cider vinegar
- 100 g butter
- 300 g sugar
- 480 g plain flour
- 6 teaspoons baking powder
- 1.5 teaspoons bicarbonate of soda
- pinch of salt
- 2 medium lemons (washed)
- 2 medium satsumas (or 1 large orange)
- For the Buttercream: 100g butter 225g icing sugar, 4 teaspoons orange/lemon juice. Optional orange/yellow food colouring if you have it. Alternatively, use pre-made buttercream.
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Mix the milk with the yogurt in a large bowl and add the apple cider vinegar. Mix well and set aside to start curdling.
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Using a fine grater, zest the lemon and orange and set aside.
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Roll the fruits along the worktop (to release the juice) then cut the fruits in half and juice them (use a juicer or squeeze by hand). You need 60ml of juice for the cake. I used equal amounts (30ml) of each but this is up to you!
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Cream the butter and the sugar in a large bowl.
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Tip the juice (60ml) into the yogurt mixture, then add this to the butter and sugar. Using a wooden spoon, beat these until roughly combined.
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Sieve in the flour with the baking powder, bicarbonate of soda and salt. Gently fold in until completely combined. You should have a nice smooth mixture.
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Add a couple of teaspoons of the zest to the batter and mix in (save a bit for decoration). As there is no egg in this mixture, feel free to have a taste and add a bit more for extra zing!
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Immediately pour into 2 greased or lined baking tins and bake at Gas Mark 4 (350f / 180c) for 45-55 minutes. Remove from the tin and allow to cool.
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If you are icing the cakes, allow them to cool completely, then slice in half. Mix the butter with the icing until you have a smooth buttercream, then beat in the juice. Spread 1/4 of the icing on one piece of cake, then stack another on top. Repeat until the last piece is on and make sure the knife is clean so you get a good finish. Scatter over the remaining zest.
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Enjoy!
