Hiya! I promised you another no-egg recipe so here it is! This is my favourite lemon loaf recipe, and it just so happens to be vegan.

Ingredients

For the loaf:
100ml vegetable oil
275g self-raising flour
200g caster sugar
1 tsp baking powder
1 lemon, zested and juiced
170ml cold water
For the icing:
150g icing sugar
1 lemon, juiced
Equipment
Loaf tin

Method

Heat oven to 200C/180C fan/gas 6. Line a loaf tin with 2 pieces of greaseproof paper so all sides are covered. If you do not have any greaseproof, you can brush the tin with oil and dust with flour.

Mix the flour, sugar, baking powder and lemon zest in a bowl. Then add the oil, lemon juice and cold water, and mix until smooth.

Pour the mixture into the tin. Bake for 30-40 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

For the icing, sieve the icing sugar into a bowl and mix in a small amount of lemon juice at a time until you have a gloopy icing thick enough to pour over the loaf. If you do not have enough lemons, you can also use water. Pour over the top and let it dribble down the sides…it might need a bit of a nudge if it is very thick!