This cake is light, fluffy, moist, delicious and vegan! The glaze gives it a beautifully sweet crusty texture, while the dry rose buds add a touch of floral fragrance. It is very easy to make, with simple ingredients and no equipment needed. Beautiful served with a nice cup of tea and perhaps a good book…
Lemon, Vanilla & Rose Bunt Cake
1 cup plant based milk, unsweetened (I used soy)
Fresh juice of one lemon, roughly 2tbsp, plus the zest
1/4 cup vegan butter, melted and slightly cooled (use non-hydrogenated or homemade)
1 cup organic golden sugar
170g soft silken tofu
1tsp vanilla extract
1/2tsp almond extract
2 cups white spelt flour
2tsp baking powder
1tsp baking soda
A few dried rose buds for sprinkling
For The Glaze:
250g organic golden icing sugar
2tbsp plant based milk, or more if needed
2-3tbsp fresh lemon juice
A pinch of salt
🌷 Preheat the oven to 180C.
🌷 Place the milk in a small jug and add the lemon juice. Set aside for a few minutes to let it curdle and thicken.
🌷 Meanwhile, in a food processor, a mixer, a blender or a medium bowl, add the melted butter, the sugar, the tofu, the vanilla extract, the lemon extract and the lemon zest. Add the milk and lemon mixture. Mix well. If mixing by hand, use a whisk.
🌷 In a separate bowl, mix the spelt flour, the baking powder, the baking soda and the salt, then add to the wet mixture and blend gently, without over mixing.
🌷 Pour the batter in a greased bunt tin and bake for 45 minutes.
🌷 Once cooled enough to handle, remove from the tin and continue to cool completely.
🌷 To prepare the glaze, in a food processor, a mixer, a blender or a medium bowl, add the icing sugar, the milk, the lemon juice and the salt and mix until smooth and glossy. Again, use a whisk if mixing by hand. Add an extra tablespoon of milk or two, as needed. You need to end up with a thick but pourable consistency, a bit like honey.
🌷 Using a soup spoon, generously drizzle the glaze over the cake, letting it drip here and there. This will soon set and harden slightly. Sprinkle the rose buds on top and serve.