Makes 1 x 8" cake
For the cake:
175ml Extra Virgin Olive Oil
120ml unsweetened apple sauce
240ml unsweetened soy milk
2 lemons
1 bunch of rosemary
300g caster sugar
250g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
Oil, to grease or olive oil spray
For the icing and garnish:
200g icing sugar, vegan
Note some icing sugar is not vegan as it contains powdered egg whites
1 punnet fresh blackberries, or other fresh berries of your choice
1 to 2 sprigs of rosemary (listed above)
2 tbsp caster sugar
Lemon juice, from lemons listed above
This is a great plant basedbase cake recipe, you can play with the flavours you add to this cake. Add spices such as cardamom, clove or poppy seeds, flavoured syrups also work well; orange blossom and rosewater, swap the lemon for a variety of citrus fruits. Some suggestions - orange and cardamom, grapefruit and rosewater, lemon, poppy seed and thyme. Toasted nuts can be added as a garnish too.
Make the cake:
While the cake is baking and cooling make the lemon drizzle icing and the sugar-coated rosemary sprigs: