6oz/200g./1 and a half cups of self raising flour
4oz./125g./half cup caster sugar
1 teaspoon raising agent
the juice and rind of 1 lemon
half a cup of sunflower oil
1 cup of soya milk (water or rice milk can be used instead)
dash of vinegar
half a cup of white icing sugar and a little boiled water, still hot
paper cake cases (will make 12-20 depending on the size of case)
Mix the flour, sugar and raising agent together then add the oil, lemon juice, rind and soya milk
and mix well. Add the vinegar and stir. Divide the mixture between the cake cases (a couple of
dessert spoons of mixture in each one) and bake for 15-20 minutes at 200C/400F. To make the
icing: sift the icing sugar and add a small amount of very hot water and stir well. Start with a
teaspoon full and keep adding and stirring until you get a gooey, spreadable icing. Once the
cakes have cooled spread a little icing on each one and leave to set.
4oz./125g./half cup caster sugar
1 teaspoon raising agent
the juice and rind of 1 lemon
half a cup of sunflower oil
1 cup of soya milk (water or rice milk can be used instead)
dash of vinegar
half a cup of white icing sugar and a little boiled water, still hot
paper cake cases (will make 12-20 depending on the size of case)
Mix the flour, sugar and raising agent together then add the oil, lemon juice, rind and soya milk
and mix well. Add the vinegar and stir. Divide the mixture between the cake cases (a couple of
dessert spoons of mixture in each one) and bake for 15-20 minutes at 200C/400F. To make the
icing: sift the icing sugar and add a small amount of very hot water and stir well. Start with a
teaspoon full and keep adding and stirring until you get a gooey, spreadable icing. Once the
cakes have cooled spread a little icing on each one and leave to set.
