Lemon & Blueberry Drizzle Slices 

No one will guess these tasty slices are vegan they taste so good, 

Certainly! Here's a recipe for Vegan Lemon and Blueberry Drizzle Cake with measurements in the UK system:

Ingredients:

For the Cake:

• 250g self-raising flour

• 150g caster sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• Zest of 2 lemons

• 150ml vegetable oil

• 240ml non-dairy milk (such as almond, soy, or oat milk)

• 1 tbsp apple cider vinegar

• 1 tsp vanilla extract

• 150g fresh or frozen blueberries

For the Lemon Drizzle:

• Juice of 2 lemons

• 80g icing sugar

The How to Bit

1. Preheat your oven to 180°C (160°C fan/350°F/gas 4). Grease and line a square tin with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and lemon zest.

3. In a separate bowl, mix the vegetable oil, non-dairy milk, apple cider vinegar, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Gently fold in the blueberries until evenly distributed in the batter.

6. Pour the batter into the prepared loaf tin and smooth the top.

7. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

8. While the cake is baking, prepare the lemon drizzle. In a small bowl, mix together the lemon juice and icing sugar until well combined.

9. Once the cake is out of the oven, leave it in the tin and use a toothpick or skewer to poke holes all over the surface.

10. Pour the lemon drizzle over the warm cake, making sure to distribute it evenly.

Enjoy with a cup of tea or coffee