– Begin by combining your plant based milk and apple cider vinegar. [This acts as your vegan ‘buttermilk]– Set this aside while you whisk together the dry ingredients to a bowl.
Mix together the wet ingredients in a separate bowl. Then pour the wet ingredients into the dry ingredients and whisk until fully incorporated, being careful not to overmix.
– Transfer the cake batter to your prepared loaf tin and bake for 50-60 mins.
– The cake should be springy to the touch and a toothpick once inserted should have a few cake crumbs on its surface. As the cake is moist.
Combine your icing sugar, cornflour and lemon juice to a bowl whisk until smooth.
– Pour over the loaf cake once the cake has cooled, then garnish with some chopped pistachio's and frozen raspberry pieces (optional).