Meals and Courses

  • 225 g (7½ oz) plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 125 g (4 oz) caster sugar
  • finely grated rind of 2 lemons and 1 tablespoon lemon juice
  • 1 tablespoon poppy seeds, plus 1 teaspoon for decorating
  • 75 ml (3 fl oz) sunflower oil
  • 7 tablespoons rice milk
  • 125 g (4 oz) vegan spread
  • 250 g (9 oz) icing sugar
  • finely grated rind of 1 lemon
  • a few drops of yellow food colouring

Sift the flour, baking powder, bicarbonate of soda and salt together into a large bowl. Stir in the sugar, lemon rind and poppy seeds.

Mix the oil, rice milk and lemon juice together in a jug. Add to the dry ingredients and stir to mix. Spoon evenly into a 12-hole muffin tin lined with paper cases and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 15 minutes until just firm to the touch. Leave to cool on a wire rack.

Beat the spread, icing sugar, lemon rind and food colouring for the frosting together in an electric mixer or in a bowl until soft and smooth. Spoon or pipe the frosting on to the cooled cakes and sprinkle with the remaining poppy seeds.

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