6
Lemon Upside Down Cake
Recipe by
Dirty Vegazine
Dirty Vegazine
Easy
50 Mins
INGREDIENTS:
- Lemons, Sliced (enough to cover the top of the cake)
- Extra Sugar For Sprinkling the Fruit
- 225ml Plant-based Milk
- 1 tbsp Apple Cider Vinegar
- 120g Crackd® The No-Egg-Egg®
- 25ml Grand Marnier
- 1 Vanilla Pod
- Zest Of 1 Lemon
- 160g Caster Sugar
- 150g Vegan Butter
- 350g Self Raising Flour
- 1 1/2tsp Baking Powder
METHOD:
- Preheat the oven to 160C/140C Fan/Gas Mark 3
- Sprinkle the sliced lemons with sugar
- Place a layer of sliced lemons into a greased cake tin
- In a bowl, add the vinegar and plant-based milk, stir. Leave for a few minutes.
- Add in Crackd® The No-Egg-Egg®, vanilla, grand marnier and lemon zest. Whisk until frothy.
- In a large bowl cream butter and sugar.
- Add the liquid mix to the creamed butter and sugar. Beat in an electric mixer until smooth.
- Sieve flour and baking powder into mix. Fold in.
- Pour the cake batter over the layered lemons.
- Bake for 30 minutes.
- Cool then turn out upside down onto a plate.
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