200gr.plant based buttersoftened + extra for greasing
1/2cupsugar
2tbsplemon zest
1tbspraw cacao powder
100mlplant based milk + moreI used oat milk. room temperature
Instructions
Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 30 cm cake tin with butter. Cover with bread crumbs.
Cream the butter and sugar together until light and fluffy. Stir in the vanilla extract/powder.
Mix together the baking powder, flour and lemon zest.
Beat in one egg at a time to the butter cream, making sure they are fully incorporated before adding another one. Repeat until all two eggs have been added, then fold in the remaining flour mixture and stir in the milk.
Spoon 3/4 of the cake batter into the cake tin. Add the cacao powder to the rest of the mixture and cover the cake.
Cut the cake batter lengthwise with a sharp knife.
Bake for around 50-60 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean.
Allow to cool in the pan for 15 minutes then invert on to a wire rack to cool completely.
Notes
If you like more chocolate make the batter 1/2 lemon and 1/2 chocolate and make a marble effect with a knife.