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!
For the cake
Bob’s Red Mill Gluten Free 1-1 Baking flour
Zested and juiced
For the icing
Candied orange peel
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.