For the cake
250g spelt or all purpose flour
2 tsp baking powder
1 pinch salt
80g granulated sugar
80g light brown sugar
70 ml neutral vegetable oil
220ml plant milk
20ml/2 tbsp lemon juice
2tbsp lemon zest (about 2 lemons)
1tsp vanlilla pean baste/extract
For the glaze
1 cup chopped fresh strawberries
1 tbsp sugar
½ tbsp lemon juice
1tbsp plant milk
160g icing sugar
Preheat oven to 175 celcius and line a 22cm loaf tin with baking paper
Sift flour and baking powder in a large bowl
Mix vegetable oil, salt and sugars together in a bowl and add lemon zest, vanilla and milk and stir to combine.
Add lemon juice and whisk
Pour in wet ingredients over the flour and whisk until just combined
Pour cake mix into the lined loaf tin and bake for around 45 minutes until skewer comes out clean
Let cake cool in the tin for 10 minutes before transferring to a wire rack
Add chopped strawberries, sugar and lemon juice into a bowl and stir then mash with a fork, then letting it sit at room temperature.
Add one tbsp of strawberry juice to the icing sugar and milk then pour over cooled cake.
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