Vegan Blueberry Lemon Drizzle Cake - Vegan Recipe Club

Ingredients

• Dry mix
• 250g/1¾ cups plain white flour
• 2 tsp baking powder
• ¼ tsp salt
• 100g fresh blueberries (approx)
• Wet mix
• 200g/¾ cup + 3 tbsp unrefined caster sugar
• 2 tbsp maple or agave syrup
• 70ml/⅓ cup plain vegetable oil (plus a little more for oiling the cake tin)
• 150ml/½ cup + 2 tbsp soya or other plant milk
• 2 tsp cider vinegar
• Zest of 3 lemons – zest first then squeeze for juice
• 3 tbsp lemon juice
• Aquafaba
• 75ml/5tbsp aquafaba (tinned chickpea water)
• Drizzle
• 2 tbsp lemon juice
• 3 tbsp granulated sugar, preferably golden
• Zest of 1 lemon
• Icing
• 200g icing sugar
• 2 tsp warm water
• 1 tsp blueberry jam (passed through a sieve)