Vegan Blackberry Lime Drizzle Loaf Cake

 The ultimate fruity, vegan loaf cake with blackberries and lime, topped with a lime drizzle. A super easy and fluffy cake to share.

VEGAN BLACKBERRY LIME DRIZZLE LOAF CAKE

I am so excited to share this fluffy cake with you.

It's one of my favourite loaf cakes so far.

It's super fruity.

The light and fluffy sponge is studded with blackberries and flavoured with lime.

For even more lime flavour, it's drizzled with a sweetened lime drizzle.

Oh my goodness it's good!

BLACKBERRIES

Blackberries are available in Scotland through the summer up until October.

We often pick them wild when out walking. They grow wild across the country.

Of course, you can buy them in supermarkets too, but if you are in Scotland, do keep an eye out when out walking for the thorny bushes they grow on.

ARE BRAMBLES AND BLACKBERRIES THE SAME THING?

In Scotland, we call blackberries brambles.

Bramble is the Scottish name for the bush that blackberries are grown on but we also call the fruit brambles.

The Latin name for them is rubus fruitcosus.

I think bramble sounds better, don't you?

ARE BLACKBERRIES GOOD FOR YOU?

Blackberries could almost be hailed a superfood.

They are high in antioxidants, vitamins and minerals.

They are also low in calorie and a generous handful (about 10 berries) count as one of your 5-a-day (although now they say you should really aim for 10 fruit and veg a day).

FOLKLORE ABOUT BLACKBERRIES

There are several traditional tales in Britain about blackberries.

1. In Manx folklore, it is said the first blackberries should not be picked but left for the fairy folk. 
2. The Celts thought they represented birth (when they are white), life (when they turn red) and death (when they turn black).
3. It is said you should grow a bramble bush near your house as a vampire come calling will obsessively count the berries until the sun rises, forcing him to leave.
4. It's also said you shouldn't eat blackberries after Michaelmas (29th September) as the devil was cast out of heaven on this day, landed on a blackberry bush and cursed them.
5. In Dorset, they would pass sick babies under an arch of blackberries to rid them of whooping cough, believing the illness would transfer to the bush.

FRESH LIME

You need 4 medium limes to make this cake.

I told you it was fruity.

The cake batter is flavoured with lime juice and finely grated lime zest.

As if that wasn't fruity enough, the cake is topped with lime drizzle.

LIME DRIZZLE

This cake is finished with a tasty lime drizzle.

The drizzle is a simple mixture of fresh lime juice and sugar.

HOW TO APPLY LIME DRIZZLE TO A CAKE

The best time to apply the lime drizzle is when the cake is hot and just out of the oven.

Remove the cake from the oven, leaving it in the cake tin and pop it on a baking rack.

Before it cools, prick the top of the cake with a toothpick or skewer.

Pour the lime drizzle over the cake and some of the drizzle will sink into the cake through the holes.

Leave to cool for 10 minutes in the tin before carefully removing it and placing it on the baking rack to continue cooling.

FLUFFY MOIST CAKE

This cake is fluffy and moist.

It's one of several vegan loaf cakes I make.

They are all super simple and use a jug for the liquids and a bowl for the dry ingredients.

The wet ingredients are folded into the dry and that's it, your cake batter is ready to be poured into the loaf tin and baked.

There are no eggs or egg replacements, but it is still light and fluffy.

WHAT DO YOU USE INSTEAD OF EGGS?

I don't use eggs or egg replacers in my loaf cakes.

For that light finish and fluffy texture, I rely on a chemical reaction.

The baking powder I add reacts with an acid.

In this cake the acid is lime juice, but it could also be lemon juice or even white wine vinegar or cider vinegar.

HOW DO YOU STOP FRUIT FROM SINKING TO THE BOTTOM OF YOUR CAKE?

As you can see from my cake the fruit is evenly dispersed through the cake.

But, I bet we have all made a cake where the fruit all sinks to the bottom.

If can be the weight of the fruit or the juices that can cause this, but don't despair, there is an easy way to prevent it happening. 

Just coat the fruit in flour before it is added and that gives it a bit of grip so it doesn't sink.

For this cake, I just tossed the blackberries in the dry ingredients before adding the wet ingredients and that did just as good a job.

WHAT DO YOU NEED TO MAKE BLACKBERRY LIME DRIZZLE CAKE

You just need a few simple ingredients and very little equipment to make this zingy, fruity cake.

EQUIPMENT

1. SCALES OR CUPS MEASURES
2. MEASURING SPOONS
3. LARGE JUG OR BOWL
4. MIXING BOWL
5. SPATULA OR WOODEN SPOON
6. 2 LB LOAF TIN
7. LOAF TIN LINER OR NON-STICK BAKING PAPER

INGREDIENTS

1. BLACKBERRIES
2. LIMES
3. OAT MILK - or your regular milk
4. VEGETABLE OIL - or another mild oil
5. PLAIN FLOUR - also called all purpose flour
6. SUGAR
7. BAKING POWDER
8. SALT

HOW TO SERVE BLACKBERRY LIME DRIZZLE CAKE

1. Serve it as it is
2. Serve it with a dollop of vegan whipped cream
3. Serve it with a dollop of vegan plain yoghurt
4. Serve it with some vegan squirty cream
5. Serve it with vegan vanilla ice cream
6. Serve it warm with vegan custard

HOW LONG WILL BLACKBERRY LOAF CAKE KEEP?

This loaf cake can be wrapped in baking paper and kept in an airtight container for 2-3 days.

If you like you can keep it in an airtight container in the fridge.

It can be kept longer, but I think it's at it's best in the first 2 or 3 days.

CAN YOU FREEZE BLACKBERRY LOAF CAKE?

You can slice this cake and flash freeze it in slices, then pop into freezer bags.

To defrost it, take a slice out of the freezer and defrost in the fridge.

Then enjoy!

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MORE EASY VEGAN LOAF CAKES TO TRY

Here are a few more vegan loaf cakes for you to try. They are all super simple to make.

1. Apple Loaf Cake
2. Banoffee Pie Loaf Cake
3. Blueberry Lemon Loaf Cake
4. Carrot Loaf Cake with Orange Icing
5. Cherry Bakewell Loaf Cake
6. Chocolate Chip Loaf Cake
7. Chocolate Loaf Cake
8. Coconut Loaf Cake
9. Jaffa Cake Orange Cake
10. Lemon Drizzle Cake
11. Sticky Golden Syrup Loaf Cake
12. Treacle Banana Gingerbread

To find all my loaf cakes and tips for making the best loaf cakes, go to my article Easy Vegan Loaf Cake Recipes.

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HOW TO MAKE VEGAN BLACKBERRY LIME DRIZZLE LOAF CAKE

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

STEP 1

1. Preheat your oven and line your loaf tin.
2. Measure out the milk, then add the lime juice and lime zest and set aside.
3. Sieve the flour, sugar, baking powder and salt into a mixing bowl.

Scroll down for the full printable recipe (this is just a visual guide with tips).

STEP 2

1. Mix the dry ingredients, then toss in the blackberries and mix so they are well coated.
2. Add oil to the milk mixture.

STEP 3

1. Pour the wet ingredients into the dry and fold in until just combined.
2. Pour into the prepared loaf tin and bake until golden and a skewer or toothpick inserted into the centre comes out clean. If there is batter on it, it needs longer.

STEP 4

1. Leave the cake in the tin when you remove it from the oven and prick it all over with a toothpick or skewer while it is still hot.
2. Make up your lime drizzle and pour it over the cake. It will sink in through the holes and add extra lime flavour and moisture to the cake.
3. Leave the cake to cool in the tin for 10 minutes, then remove and leave to cool on a baking rack until completely cool.
4. Slice and enjoy!

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baking

British, vegan

Yield: 8-10 slices

Author: Jacqueline Meldrum

VEGAN BLACKBERRY LIME DRIZZLE LOAF CAKE

The ultimate fruity, vegan loaf cake with blackberries and lime, topped with a lime drizzle. A super easy and fluffy cake to share.

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

cake

• 250 ml (1 cup) oat milk (or your regular milk
• zest from 4 medium limes
• juice from 2 medium limes
• 75 ml (⅓ cup) vegetable oil (or other mild oil)
• 300 g (1 ¾ cups + 2 tbsp) plain (all purpose) flour
• 250 g (1 cup + 3 tbsp) caster sugar
• 1 tsp baking powder
• pinch salt
• 150 g (1 cup) blackberries

lime drizzle

• juice of half medium lime
• 2 tbsp caster sugar

Instructions

1. Preheat the oven to 170c / 150c fan / 325f / gas mark 3.
2. Line a 2 lb loaf tin.
3. Measure the milk, lime juice (cake ingredients) and zest into a jug or bowl, stir and set aside.
4. Sieve the flour, sugar, baking powder and salt into a large mixing bowl and mix.
5. Toss the blackberries into the dry ingredients and mix in.
6. Add oil to the milk mixture and pour into the dry ingredients. Fold in until just combined (do not overmix).
7. Bake for 1 hour and 10 minutes in the centre of the oven.. Check at 1 hour as ovens vary greatly as well as the placement of shelves. In my oven it takes 1 hour 10 minutes. Yours may even take a few minutes more.
8. It is ready when it is golden and a toothpick or skewer is inserted into the centre of the cake and comes out clean. If there is still batter on it, it needs longer.
9. Once baked, while still hot and in the tin, prick the top of the cake with a toothpick or skewer.
10. Make up your lime drizzle by mixing the lime juice and sugar in a small bowl, then drizzle over the cake evenly. It will sink into the cake making it moist and adding more flavour.
11. Leave in the tin to cool for 10 minutes, then remove and leave to cool on a baking rack until completely cool. 
12. Slice and enjoy.

Notes:

• If you are using a loaf liner, spread a little dairy-free spread (butter) around the inside lip of the tin before adding the liner, it will hold it in place when you are pouring the cake batter in.
• Dab the blackberries with kitchen paper when you have washed them so you don't introduce too much extra liquid to the bake.
• Make sure the cake is completely cool before slicing or it will crumble and you won't get a good slice. I know you are tempted but try to wait.

CALORIES

8 slices = 376 calories per slice

9 slices = 334 calories per slice

10 slices = 301 calories per slice

Nutrition Facts

Calories

376.36

Fat (grams)

9.81

Sat. Fat (grams)

1.10

Carbs (grams)

69.33

Fiber (grams)

2.91

Net carbs

66.41

Sugar (grams)

32.17

Protein (grams)

5.66

Sodium (milligrams)

114.90

Cholesterol (grams)

2.45

Created using The Recipes Generator