This is a super easy, quick and delicious cake that's ideal for when you need to whip something up in a hurry - minimal washing up too!
Choc Chip Lemon Cake
2 cups of plain flour + a bit extra to dust the baking tin
1 teaspoon of bicarbonate of soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of caster sugar
1/2 cup of soya or other non dairy milk
1/2 cup of sunflower oil
finely grated zest of an unwaxed lemon
1/3 cup fresh lemon juice
1 teaspoon of vanilla extract
1 teaspoon of lemon extract
100g bag or 3/4 cup of dark chocolate chips
Vegan margarine for greasing the pan
Preheat your oven to 180C/ 350F/ Gas 4
Prepare your baking pan (I used an 8 x 8 inch brownie pan) by greasing with vegan margarine and then dusting this with a little flour.
Sieve together the flour, bicarbonate of soda, baking powder, salt and sugar and stir well.
Add the milk, oil, lemon zest, lemon juice, vanilla extract and lemon extract and stir until all the flour mixture is combined.
Fold in the chocolate chips.
Pour into the baking tin and bake for around 30 minutes until a toothpick comes out clean.
Allow to cool on a cooling rack before releasing from the baking pan.
Recipe by Caroline Turner