Easy Vegan Lemmon Drizzle Cake For Beginners | Molly Jane | Skillshare

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Easy Vegan Lemmon Drizzle Cake For Beginners

teacher avatar Molly Jane, Vegan And Free From Bakes !

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

6 Lessons (15m)
    • 1. Easy Vegan Lemmon Drizzle Intro

      0:12
    • 2. Step 1 - Dry ingredients

      3:41
    • 3. Step 2 - Wet Ingredients

      4:17
    • 4. Step 3 - Baking Time

      1:56
    • 5. Step 4 - Icing

      4:12
    • 6. Step 5 - Finished Cake

      0:59
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About This Class

Hello, welcome back to my Easy Vegan Baking Classes today we're going to be creating a super easy vegan Lemmon drizzle cake.  

You do not need to have any experience with baking to create this super yummy cake. 

By the end of this lessons you will know everything you need to in order to recreate this Lemmon drizzle cake on your own. 

However, if you do have any questions feel free to ask away in the feedback section :)

Ingredients you will need :

For the cake 

  • 275g self-raising flour
  • 200g golden caster sugar
  • 1tsp backing powder
  • 100ml vegetable oil (or sunflower oil)
  • 170ml cold water
  • 1 Lemmon zested, 1/2 juiced 

For the Icing 

  • 150g icing sugar 
  • 1/2 Lemmon juiced

Meet Your Teacher

Teacher Profile Image

Molly Jane

Vegan And Free From Bakes !

Teacher

Hello, I'm Molly. Welcome to my channel here on Skill Share, here I teach all about vegan baking. Join me every week for uploads of super easy, delicious bakes. We will cover everything from a classic cupcake to homemade flour tortilla wraps and oh of course there will definitely be some chocolate recipes in there.

I suffer from food allergies that mean I had to completely change my diet a few years back. I remember how hard it was trying to find yummy treats I was able to eat so everything here is not only vegan (egg and dairy-free) but also soya free. However, don't worry one thing we don't substitute here is the taste! 

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Transcripts

1. Easy Vegan Lemmon Drizzle Intro: Hello everybody. My name is Molly and welcome back to this class. Today we are making yummy vegan, lemon drizzle cake, super simple, super easy RSP. That absolutely annual income fall. 2. Step 1 - Dry ingredients : Just before we get started, you will find everything you'll need and all the ingredients you need and the class project section. And the first thing you want to do as preheat your oven to a 100 degrees Celsius. 185 insisted and guess March sets. So our first step is to add our dry ingredients and to a large mixing bowl. First, we want to add 275 grams of self raising flour. Then we want to grab 250 grams of golden castor sugar. And at that table. Then we want to take our baking powder and a T spin and then sprinkle in a into the bowl. Once we have our three main ingredients and our bot, I want you to take one lemon and this as our last dry ingredients. And we're just going to zest a whole lemon and F at the booth. So once we have all our dry ingredients, we just want to grab to max-width one spin FARC, wherever you can grab and just start mixing until all of your dry ingredients are combined. So once all our dry ingredients are thoroughly mixed through late to create just a little depth all too well and the center of our dry ingredients that will add our wet ingredients. And okay. 3. Step 2 - Wet Ingredients : So our next step and the process would be to grab the Lemon that was asked earlier. Cuts it in half and juice half the lemon. If you have a juicer like this one, that is great. Actually don't. Why I suggest as juicing through some sort of said so that you're able to get just pure address. And, and no seats are peptides. So once we've reduced our lemon, we will pop out to one side. We're just now on. We want to get our measuring drug and measure out 100 milliliters of vegetable oil. Now, if you don't have vegetable oil, sunflower oil, as a great substitution tool, There's no worries there. It works the exact same. Then we're just going to grab the bull with our dry ingredients and add the wet ingredients to it. So we're going to start with the 100 milliliters or vegetable oil or sunflower oil. Then we're going to grab our lemon juice and add that into the mixture. And then at this point we're also going to add 170 milliliters of cold water, just tap water is perfect. And to the mixture. And then we're going to mix it all together. Now, don't worry for any lumps and bumps or his say there will be some because we did not have a flower that's completely normal. And just keep working with mixture until you get all the lumps. And it's a Smith consistency. Well, one thing I will say is be careful not to over max, over MX. The cake can be a little bit denser. The consistency that I've got on screen is absolutely perfect. So if you get to this point, stop seeing hello. 4. Step 3 - Baking Time: Now at this point we're ready to transfer our cake mixture and to our loaf 10 can go ahead and push your luck. 10 if you wish with butter so your key doesn't stick. Or alternatively, you can add and insert like I have done just a vapor answer. I just prefer using the answers because your cake mixture has no choice to stick to the 10. This point, we just want to grab our bowl or mixture and the N start pouring into the 10. Now the mixture itself is quite thick consistency. So really scraped the size of the bowl in order to get all of your mixture into those at once. All our mixture as 10. One thing I always like to do is give them extra shake so that reaches all corners of the 10. And then this may sound strange, but done on a hard surface to make sure all the air bubbles are released. At this point, we're just going to transfer it to the oven and set a timer for two minutes. Now, check on your cake after 30 minutes with a knife or a skirt. And if it comes out clean, then it's ready and not stick it back in until is baked all the way through. Just a few quick tips here for beginners. Allow your cake to cool and save the ten for at least ten minutes. So that when you transfer it to the wire rock, it doesn't break apart or crumble. Once you've given it ten minutes to cool down the ten, then you can go ahead and transfer it to a wire rack to cool down for a further 20 minutes before adding the ice. 5. Step 4 - Icing : Next up, finally it for your async, you want to add to a 150 grams of async sugar and half of a lemon just you can use the other half the laminate that we didn't use previously. Or you can just use store-bought lemon juice, whatever you prefer for your icing. One thing I will say about the icing as I always like to use all. So it'll always like a casing on top of my cake. So what I'll do is I'll take a portion of a son sugar and mix it in with few tablespoons of lemon juice. Thanks to all together, see what the consistency is like and just add more as I go. Once I get astronomy consistency, then I will start to add an other parts of icing sugar until I get the consistency that I like. Once you've got the consistency that you desire, this is main. Now it's time to add the icing Turkic. So we're just going to take our cake icing and start drizzling are Async over our cake. You can add all the Mongo if you want, or you can drag them over with other ACM drizzled over. I'm just going to leave it set for a little bit. And then I'll come back and show you the final result. 6. Step 5 - Finished Cake: Now that the icing is really sad, I thought I'd show you what it looks like. It's an absolutely lovely cake, perfect for spring, summer vibes. And an army sack and into the cake and sugar levels they can cite. Lovely and light and fluffy, and it tastes amazing. I really hope you recreate this cake. And if you do, please, please, please leave your photos and the project gallery below so I can see them. Thank you for taking this class and I hope to see you again really soon.