Raspberry & Lemon Cake (Vegan version) | Community Recipes | Nigella's Recipes | Nigella Lawson
This is a straightforward vegan version of Nigella's original recipe in Simply Nigella. A couple of simple tweaks results in a deliciously moist cake.
Ingredients
- 125 grams caster sugar
- 100 grams ground almonds
- 125 grams cornmeal (fine polenta)
- 1 teaspoon gluten-free baking powder
- 1 teaspoon bicarbonate of soda
- 75 millilitres oil (Sunflower, rapeseed or light olive oil)
- 200 millilitres soya milk
- 1 teaspoon apple cider vinegar
- 1 zest of unwaxed lemon
- 150 grams raspberries (frozen)
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