For the Cake:

First bowl ingredients:
– 210ml soya milk (or any vegan milk)
– 150g or 3/4 cup of caster sugar
– 75ml or just less than 1/3 cup of neutral oil
– 1tsp vanilla extract
– 1 tbsp lemon juice (add just before mixing together these ingredients with the other bowl)

Second bowl ingredients:
– 180g or 1 1/2 cups of flour
– The zest of 2 lemons (Optional)
– 1 tsp baking powder
– 1/2 tsp baking soda

Drizzle Ingredients:
– 1/4 cup sugar
– 1/3 cup lemon juice

Buttercream Ingredients:
– 550g icing sugar
– 190g dairy free spread
– 1 tbsp vanilla extract

Method:
– Preheat the oven to 180 degrees
– Mix each bowl of ingredients. individually and then mix them together only until combined.
– Cook for 18-20 minutes.
– For the drizzle, mix ingredients and simmer on a low heat until the sugar has dissolved. Drizzle over the cake while it is still hot and in the tin.
– For the icing whisk together ingredients, start with half the amount of icing sugar and add gradually until the icing is firm enough to hold it's shape, allow the cake to completely cool before icing.