Vegan food from my crap kitchen

Lime Loaf Cake

Recently I was lamenting how little I have been baking of late. This was an act of self-preservation due to the fact that the vast majority of the time I made a cake, I ate the whole thing to myself. Luckily I got to share this with my dear friend Deborah, meaning that we both only ate half a cake that day. Having friends benefits portion control.

This is a super moist, delicious cake which serves at least 6 non-gluttonous people <3


Lime Loaf Cake 

Ingredients makes 1 loaf 

For the cake:
1/2 cup vegan butter or margarine
1 cup caster sugar
6 Tbsp. aquafaba
1/2 cup non-dairy milk
zest of 2 limes
1 1/2 cups plain flour
1 tsp. baking powder
large pinch of salt
For the glaze:
1/4 cup of confectioners sugar/icing sugar
juice of two limes

1. Preheat oven to 350°F/108°C/Gas mark 4. Grease or line your loaf tin with parchment.
2. In a large bowl, cream together butter and sugar with a mixer until light and fluffy.
3. Pour in the aquafaba and lime zest and beat for a further minute or two until combined.
4. Tip in half the flour, 1 tsp. baking powder and the salt. Mix this in, then add the remaining flour to make a smooth batter.
5. Pour the batter into the loaf tin and bake in the oven for 1 hour, or until a toothpick inserted into the middle of the cake comes out clean. Leave it to cool in the baking tin for the first 5 minutes.
6. While the cake is in the tin, make the glaze. Place the icing sugar in a small saucepan along with the lime juice. Simmer for a minute or so, ensuring the sugar has all dissolved. Using a toothpick, prick deep holes all over the surface of the cake before pouring over the glaze. Allow it to soak in for a minute or two before transferring to a cooling rack (place a plate underneath to avoid mess).

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