Citrus Cake (DF, V)

This is a different take on my Lemon Syrup Cake recipe featured earlier in this blog.  I had a surplus of citrus and decided to use all of them in this delicious cake...

Ingredients:

125g dairy-free spread (Olivite or Olivani)
1/2 cup white sugar
1 tsp lemon rind,1 tsp mandarin rind, 1 tsp grapefuit rind (juice the fruit to use for topping)
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 1/2 cups self-raising flour
1/2 cup rice milk (or alternative plant-based milk)

Topping:
1/4 cup caster sugar
1/4 cup of juiced citrus fruit 

Method:

1. Cream dairy-free spread, sugar and No-Egg.
2. Combine lemon rind, flour and then milk.
3. Pour cake batter into floured and baking paper lined baking tin.
4. Bake at 180 degrees for approximately 40-50 mins (until firm and springy to touch).

Topping:

1. Mix sugar and  juice together.
2. Carefully remove hot cakes from pan by lifting baking paper.  Put onto a wire rack.
3. Pour topping over cakes and allow to cool.  
4. Decorate with any remaining rind.

Recipe by Alina @ LittleByLittle