A delicious vegan sponge cake made with self-raising flour, plant milk, and infused with lemon juice and zest, topped with a creamy cashew icing. This cake is perfect for a delightful dessert or a sweet treat.
1: Preheat your oven and prepare your cake pan.
2: In a mixing bowl, combine self-raising flour, plant milk, olive oil, lemon juice, lemon zest, caster sugar, salt, and vanilla extract.
3: Gently fold in the berries to the cake batter.
4: Pour the batter into the prepared cake pan and smooth the top.
5: Bake in the oven until a toothpick comes out clean.
6: For the icing, blend soaked cashews with sugar or sweetener and a splash of water or milk until smooth.
7: Once the cake has cooled, top with cashew icing.
