Vegan Lemon and Blueberry Drizzle Traybake

Vegan Lemon and Blueberry Drizzle Traybake

By January 23, 2019

A zesty and light Vegan friendly traybake with a luscious drizzle, this recipe is also Dairy and Gluten Free


Preheat the oven to 180c and line a brownie tin with baking paper or grease with oil

Add the flour and bicarbonate of soda together in a bowl and mix well

Add the wet ingredients into a mixing bowl and then fold in the dry ingredients until they are all combined, pour into the brownie tin and spread evenly then push in the blueberries

Bake in the oven for 20 to 25 mins until golden and then set on the side to cool completely

When the cake is cool enough make the drizzle by mixing the icing sugar with a little of the water until you get a semi runny consistency and then poke holes in the cake and pour over the top

Cut into finger shape pieces and serve

Will last in a cake tin for approx 3 days

Credits:Laura Sugar and Crumbs Kitchen

Print Friendly
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Leave a Reply

Your email address will not be published. Required fields are marked *