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Mojito drizzle cake recipe

Mojito drizzle cake recipe

3 ratings

If you've ever had any doubts about vegan baking, this zesty mojito drizzle cake will put your mind at ease. Made using egg alternative and soya milk, the light, fluffy texture gets the perfect decoration with a sweet and tangy mojito-based icing. You would be forgiven for thinking this cake isn't plant-based! See method

  • Serves 10
  • Takes 1 hr 20 mins plus cooling
  • 313 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 75ml vegetable oil, plus extra for greasing
  • 250ml unsweetened soya drink
  • 3 limes, all zested, 1 juiced
  • 6 tsp egg alternative
  • 300g self-raising flour
  • 200g light brown soft sugar

For the decoration

  • 4 tbsp ready-to-drink Mojito (from a 250ml can), plus 4 tsp
  • 100g icing sugar
  • 1 lime, zested
  • 5g fresh mint, leaves picked
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1305kj
    313kcal
    16%
  • Fat

    9g 12%
  • Saturates

    1g 6%
  • Sugars

    31g 35%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 57.4g Protein 3.8g Fibre 1.6g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C, and grease and line a 2lb loaf tin with nonstick baking paper. Mix 130ml soya drink with the lime zest and juice in a jug; set aside. It will curdle, but that’s OK.
  2. Put the egg alternative in a bowl and whisk in the remaining 120ml soya drink, a little at a time, until fully incorporated; set aside. Combine the four and sugar in a mixing bowl with a pinch of salt.
  3. Add the oil to the lime and soya drink mixture, then pour into the dry ingredients with the egg alternative mixture. Fold together until no white streaks remain, then pour into the prepared tin. Bake for 1 hr or until risen and golden, and a skewer inserted in the centre comes out clean. Set aside for 10 mins to cool slightly, then prick all over with a cocktail stick and spoon over the 4 tbsp Mojito. Leave to cool completely in the tin.
  4. Once the cake is cool, mix the icing sugar with the remaining 4 tsp Mojito to make a thick, pourable icing. Pour over the cake and top with the lime zest and mint leaves to serve. Store in an airtight container for up to 3 days.

Freezing and defrosting guidelines

Freeze undecorated cake. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baking recipes

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