Lemon cake 

Ingredients    
                           
250g vegan margarine                                     
200g sugar 
2tsp vanilla sugar                                         
30g soya flour                                                 
½ tsp xanthan gum
200ml warm water including juice of 2 lemons
Finely grated zest of 2 lemons
150g plain flour
100g corn flour
15g baking powder
50g ground almonds

Icing

150g icing sugar
3tbsp lemon juice
2 tsp lemon zest     

   
Method

Place vegan margarine, sugar and vanilla sugar, soya flour, lemon zest and xanthan gum into a mixing bowl.  Combine on low speed.

Top up the lemon juice with warm water to 200ml in total.  Let liquid drizzle into mixture beating on medium speed for 3-4 minutes until creamy.

Sift flour, corn flour and baking powder and fold under mixture with a spatula.

Preheat oven to 170 degrees, line a 30cm cake loaf tin and lightly grease.

Fill with  cake mixture and bake for 65-70 minutes.

Icing

Mix the icing sugar with zest and lemon juice.  Spread over cake

Recipe from Günter Eberwein's "The passionate way of vegan baking" ebook