250g vegan margarine
2tsp vanilla sugar
30g soya flour
½ tsp xanthan gum
200ml warm water including juice of 2 lemons
Finely grated zest of 2 lemons
150g plain flour
100g corn flour
15g baking powder
50g ground almonds
150g icing sugar
3tbsp lemon juice
2 tsp lemon zest
Place vegan margarine, sugar and vanilla sugar, soya flour, lemon zest and xanthan gum into a mixing bowl. Combine on low speed.
Top up the lemon juice with warm water to 200ml in total. Let liquid drizzle into mixture beating on medium speed for 3-4 minutes until creamy.
Sift flour, corn flour and baking powder and fold under mixture with a spatula.
Preheat oven to 170 degrees, line a 30cm cake loaf tin and lightly grease.
Fill with cake mixture and bake for 65-70 minutes.
Mix the icing sugar with zest and lemon juice. Spread over cake
Recipe from Günter Eberwein's "The passionate way of vegan baking" ebook