Vegan Lime and Ginger Drizzle Cake

Preheat your oven to 180°C (160°C fan). Line a 20cm loaf tin with baking paper.

In a large bowl, combine the self-raising flour, caster sugar, baking powder, and ground ginger. Add the lime zest and stir to mix evenly.

In a separate bowl, whisk together the vegetable oil, plant-based milk, vanilla extract, and apple cider vinegar until smooth.

Pour the wet ingredients into the dry ingredients and gently fold until just combined.

Pour the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.

Next make the drizzle by whisking together the Belvoir Farm Ginger Cordial, 1-2 tsp of lime juice, and 80g icing sugar until smooth and thick. Adjust with more icing sugar if you prefer an even thicker consistency.

Once the cake is cool, poke small holes across the top with a skewer and pour over the thick drizzle, letting it sit on top for a glossy finish. And enjoy!