Gluten Free Vegan St. Clement’s 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!
Vegan St Clements Loaf Cake
Rated 4 stars by 2 users
Servings
1 loaf
Prep Time
10 minutes
Cook Time
60 minutes
Author:
Lavida Food
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!

Ingredients
500 g Bob's Red Mill Gluten Free 1-1 Baking flour
400 g Caster sugar
2 tsp Baking powder
2 whole Lemons Zested and juiced
200 ml Rapeseed oil
250 ml Cold water
150 g Icing sugar
1/2 whole Lemon juiced
2 tbsp Candied orange peel
For the cake
For the icing
Directions
Preheat oven to 180C. Grease a loaf tin with rapeseed oil.
Combine the flour, sugar, baking powder and zest, add the juice, oil and water and mix thoroughly until smooth.
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).
Cool before icing.
Mix the icing sugar with lemon juice until you get a thick icing, cover the cake and decorate with the candied orange peel.