Vegan St Clements Loaf Cake
This fresh and zingy cake is a perfect Easter bake to share with friends. What’s more it is gluten free, wheat free, dairy free and egg free!
Servings Prep Time
1Loaf 10minutes
Cook Time
Servings Prep Time
1Loaf 10minutes
Cook Time
For the cake
  • 500g Bob’s Red Mill Gluten Free 1-1 Baking flour
  • 400g Caster sugar
  • 2tsp Baking powder
  • 2whole LemonsZested and juiced
  • 200ml Rapeseed oil
  • 250ml Cold water
For the icing
  • 150g Icing sugar
  • 1/2whole Lemonjuiced
  • 2tbsp Candied orange peel
  1. Preheat oven to 180C. Grease a loaf tin with rapeseed oil.
  2. Combine the flour, sugar, baking powder and zest, add the juice, oil and water and mix thoroughly until smooth.
  3. Pour into the tin and bake for 60 minutes – you may need to cover the top after 30 minutes to prevent it browning too much (just pop some tin foil over the cake).
  4. Cool before icing.
  5. Mix the icing sugar with lemon juice until you get a thick icing, cover the cake and decorate with the candied orange peel.