Sat, 31 January 2026
Ingredients
The “Buttermilk”
120 ml oat milk 2 tbsp freshly squeezed lime juice The Sugar Zest of 4 limes 200 g granulated sugar
The Fats & Creaminess
80 g vegan butter, melted and cooled 60 ml olive oil 140 g vegan Greek-style yoghurt (Alpro works a treat) 2 tsp vanilla extract The Dry Stuff 240 g plain flour 2 tsp baking powder ¼ tsp baking soda ½ tsp salt
Zesty Lime Glaze 120 g icing sugar Zest of 1 lime 1 tbsp vegan Greek-style yoghurt 1 tsp freshly squeezed lime juice
METHOD
1) Heat your oven to 160°C fan (or 180°C conventional). Line a 2-pound loaf tin.
2) Combine oat milk and lime juice in a small jug. Let it sit for 10 minutes — it’ll thicken up beautifully, just like proper buttermilk.
3) Zest 4 limes and toss it with the sugar in a large bowl. Use your fingertips to rub it together until it’s wet and turns a lovely pale lime green. Magic!
4) In another bowl, whisk together melted butter, olive oil, yoghurt, and vanilla extract. Add your vegan buttermilk and give it a good stir.
5) Sift flour, baking powder, baking soda, and salt into a separate bowl. Gradually fold the wet ingredients into the dry in 2–3 additions using a spatula. Mix until smooth — don’t overdo it, we want fluffiness, not glue.
6) Pour the batter into your lined loaf tin. Bake for around 50 minutes, or until a skewer comes out clean.
7) Let the cake cool in the tin for 15 minutes before transferring to a wire rack. Give it at least an hour to cool — I know, patience is hard, but trust me on this.
8) Mix icing sugar, lime zest, lime juice, and yoghurt to a smooth paste. Let it sit while the cake cools.
9) Drizzle the glaze over the cooled cake, decorate if you like, slice it up, and enjoy with a cup of tea. Simple, plant-powered, and proper showstopper vibes.
