Lemon and mint cake
Easy lemon and mint pound cake using fresh mint. Dairy-free, egg-free, 100% vegan.
Vegan cakes are difficult to get right and I’ve had my fair share of vegan baking fails. But this cake was not only super easy to make, but came out soft, moist and 100% delicious.
This recipe uses fresh mint as I managed to get my hands on a wild mint bush while on a hike, but you could substitute the mint leaves for a teaspoon of mint extract. If you can, though, I would highly recommend the fresh stuff: nothing beats a natural mint flavour!
Lemon and mint cake
- Loaf tin
- Large mixing bowl
- Small mixing bowl
- Kitchen scales
For the cake
- 280 grams self-raising flour
- 100 grams vegan butter melted
- 200 grams demerara brown sugar
- 170 ml non-dairy milk
- 1 tsp baking powder
- 1 lemon zested, ½ juiced
- 20 grams fresh mint leaves
For the icing
- ½ lemon juiced
- 150 grams icing sugar
- Heat oven to 180C fan/200C.
- Mix the flour, sugar, lemon zest and baking powder in a large mixing bowl.
- Blitz the mint leaves in a food processer or blender. Once finely chopped, add the non-dairy milk to blender and mix again, until the leaves are completely dissolved (you should only see a few dots of green in the milk).
- Add the milk and mint mixture, melted butter and lemon juice to the dry mix, and mix until smooth.
- Use a little butter to oil the baking tin and line with baking parchment.
- Pour the mixture into the tin and bake for 35 minutes, at which point a knife or skewer inserted into the cake should come out completely clean.
- Let the cake cool fully before adding the icing.
- For the icing, mix the icing sugar and the lemon juice in a small bowl. Add the lemon juice gradually so that you don't make the icing too thin, otherwise it will run off the cake.
- if you don’t have vegan butter, you can use 100ml of any neutral-flavoured oil instead.
- if you don’t have fresh mint, substitute it for a teaspoon of mint extract. No need to blitz it with the milk in this case.