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    Afternoon Tea

    Mini Lemon Loaf Cakes

    dairy-free
    dessert
    oil-free
    top
    treat
    vegan
    vegetarian
    ​

    12 servings

    porciones

    20 minutes

    tiempo activo

    40 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    250 ml Unsweetened soy milk (1 cup)

    ½ Tablespoon Lemon juice

    280 g Self-raising flour (2 cups + 1 tablespoon)

    160 g Caster sugar (¾ cup)

    150 g Vegan margarine, melted after measuring (½ cup + 2 tablespoons)

    Zest of 1 large lemon

    130 g Icing sugar (1 cup)

    2 Tablespoons Lemon juice

    2-3 Tablespoons Lemon zest

    Instrucciones

    Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Grease a 12-hole mini loaf cake pan.

    Mix the soy milk together with the lemon juice and set aside for now.

    In a large bowl, mix together the self-raising flour and sugar.

    Add the soy milk/lemon juice to the bowl along with the melted vegan margarine. Give everything a good mix until you have a smooth cake batter.

    Add the lemon zest and gently mix it in.

    Pipe the cake batter into the 12 mini loaf holes, leaving a small gap to allow for rising.

    Bake for 18-20 minutes, or until a toothpick through the centre comes out clean.

    Let the cakes cool in the pan for around 10 minutes, then carefully remove them and transfer to a wire rack. Let them cool completely.

    For the icing:

    Mix the icing sugar and lemon juice together until smooth. If you want a thicker icing, add more icing sugar. For a runnier icing, add more lemon juice or water.

    Pipe or drizzle the icing over the cooled loaf cakes. Sprinkle over some lemon zest for decoration and extra flavour.

    Let the cakes sit at room temperature for 60 minutes until the icing is fully set then enjoy!

    Nutrición

    Tamaño de la Porción

    1 loaf cake

    Calorías

    244 kcal

    Grasa Total

    8 g

    Grasa Saturada

    -

    Grasa No Saturada

    -

    Grasa Trans

    -

    Colesterol

    -

    Sodio

    71 mg

    Carbohidratos Totales

    40 g

    Fibra Dietética

    1 g

    Azúcares Totales

    25 g

    Proteína

    3 g

    12 servings

    porciones

    20 minutes

    tiempo activo

    40 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    250 ml Unsweetened soy milk (1 cup)

    ½ Tablespoon Lemon juice

    280 g Self-raising flour (2 cups + 1 tablespoon)

    160 g Caster sugar (¾ cup)

    150 g Vegan margarine, melted after measuring (½ cup + 2 tablespoons)

    Zest of 1 large lemon

    130 g Icing sugar (1 cup)

    2 Tablespoons Lemon juice

    2-3 Tablespoons Lemon zest

    Instrucciones

    1

    Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Grease a 12-hole mini loaf cake pan.

    2

    Mix the soy milk together with the lemon juice and set aside for now.

    3

    In a large bowl, mix together the self-raising flour and sugar.

    4

    Add the soy milk/lemon juice to the bowl along with the melted vegan margarine. Give everything a good mix until you have a smooth cake batter.

    5

    Add the lemon zest and gently mix it in.

    6

    Pipe the cake batter into the 12 mini loaf holes, leaving a small gap to allow for rising.

    7

    Bake for 18-20 minutes, or until a toothpick through the centre comes out clean.

    8

    Let the cakes cool in the pan for around 10 minutes, then carefully remove them and transfer to a wire rack. Let them cool completely.

    9

    For the icing:

    10

    Mix the icing sugar and lemon juice together until smooth. If you want a thicker icing, add more icing sugar. For a runnier icing, add more lemon juice or water.

    11

    Pipe or drizzle the icing over the cooled loaf cakes. Sprinkle over some lemon zest for decoration and extra flavour.

    12

    Let the cakes sit at room temperature for 60 minutes until the icing is fully set then enjoy!