Vegan Ginger & Lime Drizzle Cake

This cake is absolutely DELICIOUS! and whether you're vegan or not, you are still going to love this cake...

It's super moist, super delicious and super easy to make...

Whoop! Whoop!

This cake has a very 'English Afternoon Tea' vibe to it and is perfect with a cup of your favourite tea...

Question is, one slice or two? I'm guessing you'll opt for two once you've tasted it...

The moistness of the cake is divine and I love the subtle warmth that the ginger gives, contrasted with the refreshing hit of lime... The drizzle and icing are just as good...

This recipe is definitely finger licking good and I guarantee this recipe will be a new favourite...

The great thing about this recipe is, you can use the batter mix as a staple for any other cake - you can flavour it with anything you like...

One little tip for this recipe is, do not over mix. In fact that is the key to any good vegan cake. Because of this I mix it all by hand. If you use a stand mixer or an electric hand mixer it will overdo the batter...

This loaf cake recipe is simple and uses only simple and fuss free ingredients...

So without further ado lets jump into the recipe and we hope you love this cake as much as we do...

Happy Cooking!

The Food Fiesta Team!

INGREDIENTS

CAKE BATTER - 26cm loaf tin

300g self raising flour

150g muscovado sugar

50g caster sugar

300ml of coconut milk (or your favourite plant-based milk)

1 tsp of vanilla

2 heaped tsp of dried ginger

1x lime (juice only)

1 tbsp of white cider vinegar (white vinegar)

1 tsp bicarb of soda

125 ml of olive oil (or oil of your choice)

DRIZZLE

50g caster sugar

2x small limes (juice only)

1 tsp dried ginger

ICING

1x lime ( juice & zest )

50g Sieved icing sugar

METHOD

FOR THE CAKE

Pre heat the oven to 180C / 356 F and line a 26cm loaf tin.

In a large mixing bowl add the flour, dried ginger, caster sugar and muscovado sugar

( ensuring you break up any clumps in the muscovado ) Mix together with a spoon.

Add the milk, oil, vinegar, lime zest and bicarb and mix together until all ingredients are combined, but do not over mix.

Add the mixture to your lined tin and bake in the oven for 50-60 minutes or until it's cooked through.

FOR THE DRIZZLE

In a small bowl add the caster sugar, juice of two small limes and 1 tsp of dried ginger. Mix together well.

With the cake still in it's tin, pierce the cake top with a skewer several times all over and then pour the drizzle equally all over the top of the cake.

Allow the cake to cool completely in the tin.

FOR THE ICING

In a bowl add the sieved icing sugar and mix in the lime juice 1 tsp at a time until you achieve your desired consistency.

Remove the cake from its tin and place it on its serving plate. Now drizzle the icing over the top of the cake and let it drip down the sides.

To finish the cake, top with some lime zest and a small sprinkling of dried ginger - Enjoy!