Add the vegan butter, sugar and vanilla bean paste and cream until the mixture become really light and smooth. This takes about 10 minutes. Clean the paddle and bowl every few minutes to ensure everything is being mixed evenly.
Sift the flour, baking powder, baking soda and salt into a separate bowl.
Add half of the dry ingredients and incorporate it into the mixture. Then add half of the plant based milk and mix. Repeat the same again with the other half of the dry and wet ingredients.
Lastly, add lemon juice (about 70g) and zest from 2 lemon and mix until just combined. The batter should puff up and become airy once the lemon just has been mixed through. This is because there is a chemical reaction happening between the lemon juice and the baking soda.
Transfer the mixture into the loaf pan and bake at 160°C fan for 60 minutes.
To check if the cake has been baked enough, use a cake needle, chop stick or sharp knife. Stick it into the middle of the cake. If it comes out clean, then the cake has been in the oven long enough.
Let the cake cool down completely before adding the drizzle glaze.
Drizzle Glaze
Sift the icing sugar and mix it with the lemon juice until smooth.
Pour the glaze over the cake. Decorate it with dried flowers if desired.
Notes
*I like to use Naturli' Organic Vegan Block, but this recipe also works with Nuttelex.