Whoops. It’s been quiet here for a very long time. Where have the months gone?! Our family expanded with the addition of our beautiful puppy Arlo, and he certainly has been keeping us busy. Whilst running a business, working part time, and looking after a pup, finding time to blog has been hard; not only do you need time, you also need significant surface area (read… the floor!) to photograph the bakes which has been challenging with an inquisitive puppy!
My plan for 2018 was to post at least 1 new recipe a month… safe to say that being in March already, it hasn’t gotten off to a good start! But that being said I already have a few recipes in the pipeline for you ready to go.
For now you’ll still see a heavy vegan influence on my blog. My first attempt at reintroducing eggs was not much of a success, so for now I’m still egg free. That being said, I’m winning more and more every day at creating vegan bakes, so I feel like I’m missing out less and less.
All that said, here is my recipe for a vegan lemon drizzle. It might not be the fanciest of bakes, but I love a good, punchy lemon cake and it’s something I’ve really missed since going egg free. This recipe is loosely based on a basic cake recipe in Ms. Cupcakes Naughtiest Vegan Cakes In Town book. As I’ve said before, I can’t recommend this book highly enough for anyone starting out with vegan baking. This cake is light, fluffy, delicious and smack-you-in-the-face lemony. What’s not to like?!