Plant Based Lemon Cake with Birch & Waite Greek Lemon Dressing
|Plain Flour||2 1/2 cups|
|Sugar||1 1/4 cups|
|Baking Powder||3 tsp|
|Dairy Free Milk E.G. Soy, Almond, Coconut||3/4 cup|
|Olive Oil||1/3 cup|
|Lemon Juice||1/3 cup|
|Zest Of 2-3 Lemons|
|Fresh Or Frozen Blueberries||190 g|
|Greek Lemon Dressing||2 tbsp|
- Preheat oven to 180°C.
- Add all dry ingredients to a bowl and mix until combined. Add all wet ingredients including Birch & Waite Greek Lemon Dressing and mix until just before fully combined.
- Add half the blueberries and gently fold through. Pour batter into a 20 cm round cake tin. Scatter the remaining blueberries on top and gently press into the cake.
- Bake for 50-60 minutes or until a skewer comes out clean from the middle of the cake. This is a moist cake so some crumbs on skewer are fine.
- Allow the cake to cool in the cake tin for 10 minutes, then remove from tin and cool on a wire rack. Dust cake with icing sugar and serve!
Recipe created by Rainbow Nourishments for Birch & Waite.
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