Vegan Lemon and Blueberry Drizzle Traybake

Vegan Lemon and Blueberry Drizzle Traybake

By January 23, 2019

Vegan Lemon and Blueberry Drizzle Traybake

(or any flavours of your choice).

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


Vegan Lemon and Blueberry Drizzle Traybake

Preheat the oven to 180 C, 350 F, Gas mark 4. Line a brownie tin with baking paper or grease with oil.

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

2. Add the wet ingredients into a mixing bowl and then fold in the dry ingredients until they are all combined.

3.  Pour into the brownie tin and spread evenly then push in the blueberries.

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

5. 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. Poke holes in the cake and pour over the top.

6. Cut into finger shape pieces and serve.

Will last in a cake tin for approximately 3 days.


Here is the link to the YouTube video:

Credits:Laura Sugar and Crumbs Kitchen

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